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Caffeine – a common psychoactive stimulant – from a socio-cultural perspective
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Cocoa beans are used to produce cocoa powder and cocoa butter that in turn are used to make cocoa beverages, chocolate or as flavouring in a range of food applications. The diversity in use of cocoa beans makes it very difficult to calculate total consumption of different cocoa products, with chocolate being an exception. Although the earliest recorded reference to cocoa was in 1502, it was not until 1876 that milk chocolate was invented, an event that formed the backbone of the chocolate industry of today (Shively and Tarka 1984). To make one kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content.
Carboxylic Acids, Carboxylic Acid Derivatives, and Acyl Substitution Reactions
Published in Michael B. Smith, A Q&A Approach to Organic Chemistry, 2020
A generalized triglyceride is shown, along with glycerol. The specific triglyceride, cocoa butter, is shown. Cocoa butter is composed of three fatty acid esters of glycerol, oleic acid, palmitic acid, and stearic acid.
Fast field cycling NMR relaxometry studies of molten and cooled cocoa butter
Published in Molecular Physics, 2018
Marjorie Ladd-Parada, Megan J. Povey, Josélio Vieira, Michael E. Ries
Cocoa butter (CB) is one of the most important confectionery fats as it is responsible for the key sensory characteristics and stability of chocolate [1]. However, this is only possible when CB is present in a specific crystal form, namely the β-V phase [1-3]. Hence, most studies have focused on CB’s solid structure [4-12]. Nevertheless, the understanding of CB’s liquid phase is relevant, as it might hold information on what happens prior to crystallisation, such as the pre-nucleating structures proposed by previous authors for other fats [13-18]. In addition, information regarding the liquidity of the fatty acid (FA) chains in the triacylglycerols (TAGs) comprising the fat in the solid state is relevant to solid-state phase transitions, such as from the β’-phase to the β-phase. This is because a displacement and rearrangement of the TAG molecules are required for the generation of new lamellar and sub-cell structures, as well as the perfecting of the crystals [19-22].