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Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . [ 2 ]
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. [1] It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation.
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
TVALB is an Albanian-American IPTV/OTT platform designed for streaming TV channels from all over the world. [1] Particularly, it was created for the Albanian community living in the US and Canada to provide them with their native video content. [2] [3] TVALB provides VOD (video on demand), live television, catch-up TV, and other IPTV
Broma process – Method of extracting cocoa butter from cocoa beans; Conching – Process in the manufacture of chocolate; Dutch process cocoa – Cocoa that has been treated with an alkalizing agent; Federal Specification for Candy and Chocolate Confections – US standard for products made for use by the federal government
The main triacylglycerol (TAG) of cocoa butter is composed of S, O, and P, but the O is at the sn-2 position (the middle position of the glycerol).In fact, the strong preference for O at the 2-position (> 90%) in all the TAGs is one feature that gives cocoa butter and chocolate its unique physical properties.
[4] [6] [a] This ability of cocoa butter to crystallize in different forms is known as polymorphism. Of the forms the cocoa butter takes, ones that are more dense and have lower energy structures are harder to melt. [9] Chocolate will naturally crystallize into Form V when it is cooled to 93.2 °F (34.0 °C) and then mixed for several days.