Properties of theobromine

Theobromine is contains in high amount in the seeds of the cacao plant (10 - 40 mg/g), as well as in its derivatives like cacao and chocolate. The drug is also present in small quantity in tea, but is absent in coffee.

As theobromine is present in high amounts in cocoa powder and dark chocolate, it is used as a marker for the absorption of cocoa powder and dark chocolate.

The stimulatory properties of theobromine are about 10-fold lower than those of caffeine. Theobromine (C7H8O2N4) a 3,7-imethylxanthine is a bitter, crystalline an toxic alkaloid. It has diuretic and corona widening properties. High theobromine content is due to fermentation of shells before drying.

Theobromine may play a role in treating various cardiovascular pathologies. It has been reported that the ingestion of theobromine through cacao can have beneficial effects on the heart and blood vessels by increasing the levels of HDL cholesterol and reducing levels of LDL cholesterol in plasma.
Properties of theobromine

Properties of cocoa butter

Cocoa butter is the term for the triglyceride mixture obtained from cocoa beans. Cocoa butter is obtained by pressing the ground cocoa bean kernels.

Cocoa butter depending on it source may vary in composition and hardness characteristics. During processing, the crystallization events dramatically affect the rheological properties of the product which in turn, influence the viscosity, demolding, snap, surface gloss and desired melting characteristics of the final molded bar.

Although the properties of coca butter include a pleasant aroma and flavor, its melting behavior and texture at different temperatures distinguish this fat and provide its added value. The melting of cocoa butter takes place over a narrow temperature range, from around 27 to 33 °C. This melting behavior makes cocoa butter ideal for confectionery applications.

And added benefit that cocoa butter provides is oxidative stability, which contributes to extended shelf life for foods.

Cocoa butter generally acts as the continuous phase in chocolate, supporting the nonfat ingredients. Thus, the properties of the chocolate - relatively hard and brittle at room temperature yet melting rapidly in the mouth - are greatly dependent on the properties of the cocoa butter itself.
Properties of cocoa butter

What is cocoa butter?

Cocoa butter is an important ingredient for chocolate and other confectionary products, having a major influence on the organoleptic and physical properties.

It is the most expensive ingredient and accounts for one third of the cost of the final product.

Cocoa butter is derived from the cocoa bean, the seed of the Theobroma tree, principally grown in South America and West Africa.

Once the shell has been removed from the seed, the remaining nib contains approximately 55% fat. Mature cocoa beans can store up to 700 mg of cocoa butter. Since a tree may produce as many as 2000 seeds a year, a single tree could yield up to 15 kg of cocoa butter annually.

The solvent extraction of cocoa butter has been developed and perfected over many years. In Holland, Dutch-extracted cocoa butter obtained reputation as a reliable article of commerce in the chocolate industry.

Cocoa butter is composed predominantly of (more than 75%) symmetrical triglycerides with oleic acid in the 2-position.

Approximately 20% of triglycerides are liquid at room temperature and cocoa butter has a melting range of 32 to 35 °C and softens at around 30 to 32 °C.
What is cocoa butter?

Characteristics of good cocoa powder

Cocoa powder is produced from liquor by removing some of the fat. This is carried out by hydraulic pressing of the liquor.

Cocoa powder can be described as the finely ground particles obtained from the mechanical disintegration of cocoa press cake containing not more than 9% water and not less than 20% cocoa butter calculated on the dry matter.

There are several physical properties of cocoa powder that are important to both the consumer and food manufacturers.

The fineness of the cocoa powder is determined by a combination of factors, such as the fineness of the liquor, type of alkalization and the final grinding step.

Cocoa powder contains fat ranging from 10 - 12% towards 22 - 24%.

The pH and color of cocoa powders are important characteristics and can vary significantly depending on the source of cocoa beans and how they are processed,

Natural cocoa powders have a lower pH and a characteristics light brown color while alkalized cocoa powders have higher pH and darker colors that range from dark brown to brownish red to dark red to black.

The flavor of cocoa powder is depending on alkalization and roasting condition, customized flavors can be developed. When needed flavors for example vanillin can be added.
Characteristics of good cocoa powder

Cocoa Powder Properties

The word cacao comes from the word kakawa from language of the Olmecs people and was already used around 1000 BC.

Cacao is deliciously rich and bitter. Raw cacao beans can be ground and used in lieu of cocoa powder or chocolate.

Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks. It is made from fermented , roasted and ground cacao beans.

Like chocolate, cocoa powder is made from cocoa beans that have processed into a paste known as chocolate liquor. Using a hydraulic press, produces remove between 50 and 75 percent of the cocoa butter from the chocolate liquor and then pulverize the remaining solids to make cocoa.

The commercial powder varies in color and flavor, dependent upon the quality the beans used, the degree of roasting and precise method.

The good quality cocoa powder has the following characteristics:
*PH: 5.6 to 7,.1 dependent upon whether or not the cocoa beans were processed with alkali.
*Fat: about 24% and not less than 22%
*Moisture: 3-4%

After preliminary treatments such as fermentation process described and drying, beans ready for further processing are composed of 87% cotyledon containing only 4-5% water, 12% shell containing 8-10% water and 1 % germ.
Cocoa Powder Properties