Статті в журналах: "Cocoa butter Analysis"

1

Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

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Andrzejuk, Adam. "The Analysis of Production and Trade Patterns in Cocoa Market Worldwide and in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 14, no. 4 (December 31, 2014): 5–14. http://dx.doi.org/10.22630/prs.2014.14.4.65.

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Cocoa belongs to the group of one of the most valuable commodities in the world. Most production of cocoa beans takes place in the African countries in the Equatorial “Cocoa Belt”. However, most processing of raw products is made in Western European countries. Poland is a substantial producer of confectionery chocolate products, therefore the country imports cocoa butter and cocoa paste, which gives it 8th and 6th place in the world in terms of quantity imported. This paper presents an analysis of the world’s major cocoa trading countries in four basic physical forms: cocoa beans, cocoa butter, cocoa paste and cocoa powder.

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BUDIANTO and DIAH KUSMARDINI. "The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture." Series II: Forestry • Wood Industry • Agricultural Food Engineering 14(63), no. 2 (December 22, 2021): 85–98. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.2.8.

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This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.

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Kerti, Katalin. "Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method." IFAC Proceedings Volumes 31, no. 9 (June 1998): 157–60. http://dx.doi.org/10.1016/s1474-6670(17)44049-3.

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Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska. "Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)." Applied Sciences 11, no. 6 (March 17, 2021): 2698. http://dx.doi.org/10.3390/app11062698.

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The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.

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Buchgraber, Manuela, Franz Ulberth, Elke Anklam, H. Bernaert, B. Cleenewerck, C. Hummert, T. Lamoureux, et al. "Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1164–72. http://dx.doi.org/10.1093/jaoac/87.5.1164.

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Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

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Augustin, Nabilla Pratya, Edy Prasetyo, and Siswanto Imam Santoso. "ANALYSIS OF COMPETITIVENESS AND EXPORT TRENDS OF INDONESIAN COCOA TO THE FIVE DESTINATION COUNTRIES FOR 2010-2019." Agricultural Social Economic Journal 21, no. 3 (July 31, 2021): 215–22. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.6.

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This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years. The data source used is secondary data in the form of export value and volume from 2010-2019 which is sourced from uncomtrade. Data analysis methods used are RCA, EPD, and linear trend analysis. The results showed that the comparative analysis of the RCA method for the commodities of Indonesian cocoa beans, cocoa butter, cocoa paste, cocoa powder in 2010-2019 has an RCA > 1 which means that it is competitive and has a comparative advantage in destination countries. Based on a competitive analysis using the EPD method, the commodity of Indonesian cocoa beans, cocoa butter, cocoa paste, and cocoa powder in 2010-2019 have EPD retreat and falling star values. Based on linear trend analysis, the export value of Indonesian cocoa beans in 2020-2024 is predicted to continue to decline, cocoa butter and cocoa powder in 2020-2024 is predicted to continue to increase, and cocoa paste in 2020-2024 is predicted to increase and later decrease.

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8

Hermawan, Rudi. "Analisis pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap ekspor cocoa butter." Indonesian Treasury Review Jurnal Perbendaharaan Keuangan Negara dan Kebijakan Publik 4, no. 3 (December 6, 2019): 233–42. http://dx.doi.org/10.33105/itrev.v4i3.128.

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The export duty policy was initially intended to increase the value added of cocoa beans. On the other hand, in the past few years there has been a significant increase in imports of cocoa beans to meet the needs of domestic industrial in order to keep running optimally and can create added value. To assess how much influence the export duty policy for cocoa beans, the import of cocoa beans, the export of cocoa beans and the price of cocoa butter on the development of exports of cocoa butter, this study uses a quantitative approach using secondary data from various sources. The results of the analysis show that the development of the export of cocoa butter is significantly influenced by the amount of cocoa bean imports and the export of cocoa beans. but the price factor of cocoa butter and the amount of export duty does not significantly influence. This shows that the main problem is the performance of the cocoa processing industry which is strongly influenced by the availability of raw materials. In addition, although an increase in imports of cocoa beans can still be offset by an increase in exports of processed cocoa products that have added value. Kebijakan bea keluar pada awalnya ditujukan untuk peningkatan nilai tambah biji kakao. Di sisi lain, dalam beberapa tahun terakhir terjadi peningkatan impor biji kakao secara signifikan untuk pemenuhan kebutuhan industri domestik agar tetap berjalan optimal dan dapat menciptakan nilai tambah. Untuk mengkaji seberapa besar pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap perkembangan ekspor cocoa butter, penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan data sekunder dari berbagai sumber. Hasil analisis menunjukkan bahwa perkembangan ekspor cocoa butter secara signifikan dipengaruhi oleh besaran impor biji kakao dan ekspor biji kakao. Sedangkan faktor harga cocoa butter dan besaran tarif bea keluar tidak berpengaruh secara signifikan. Hal ini menunjukkan bahwa permasalahan utama adalah pada kinerja industri pengolahan kakao yang sangat dipengaruhi oleh ketersediaan bahan bakunya. Selain itu, walaupun terjadi peningkatan impor biji kakao masih dapat diimbangi dengan adanya peningkatan ekspor produk kakao olahannya yang memiliki nilai tambah.

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9

Thuy, N. M., H. T. N. Ha, and N. V. Tai. "Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture." Food Research 4, no. 6 (November 1, 2020): 2306–12. http://dx.doi.org/10.26656/fr.2017.4(6).377.

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The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

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Coelho, Angélica G., Webysten R. P. dos Santos, Andressa A. dos Santos, Maisa G. da Silva, Francisco V. Macedo Cunha, Anderson N. Mendes, and Daniel D. R. Arcanjo. "Plant-Derived Butters as Lipid Nanocarriers: A Systematic and Prospective Review." Recent Patents on Nanotechnology 14, no. 4 (December 24, 2020): 262–75. http://dx.doi.org/10.2174/1872210514666200522213144.

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Background: Pharmaceutical nanotechnology represents an efficient alternative for the delivery of pharmacologically active plant-derived compounds, considering their protective capacity, oral bioavailability and drug vectorization capacity. In this context, butters obtained from plant seeds have emerged as promising products for the development of pharmacologically active nanostructures. They possess a complex lipid composition, allowing the formation of different emulsion systems with solid cores, since this mixture of different triglycerides is solid at room temperature and body temperature. Therefore, the systematic mapping around the technological development of nanostructures produced from plant-derived butters is potentially valuable for researchers interested in novel alternative formulations for pharmacological therapy, with potential industrial, economic, health and societal impacts. Methods: Systematic review was carried out by the search of scientific papers and patents deposited in official databases concerning the development of nanostructured pharmaceutical products using plantderived butters as starting material. The publications obtained were subjected to sorting and analysis by applying the following inclusion/exclusion criteria. Results: The Solid Lipid Nanoparticle (SLN) was the type of nanostructure produced in all the analyzed scientific papers, due to the physicochemical characteristics of the lipid constituents of plantderived butters. In this sense, 54% of the articles have reported the use of Cocoa Butter for the production of nanostructures; 28% for Shea Butter; 6% for Cupuacu Butter, 6% for Murumuru Butter and 6% for Bacuri Butter. Discussion: In the technological prospection, only two patents exhibited SLN as an invention based on cocoa butter and on shea butter, respectively. The production methods employed have included: phase inversion temperature, microemulsion, hot high pressure homogenization, high shear homogenization and ultrasonication. Conclusion: In light of this prospective review, the encouragement of novel studies in lipids-based nanotechnology is evident, considering the small number of findings so far, in order to stimulate new research involving plant-derived butters from easily cultivated fruits in tropical regions, then stimulating the pharmaceutical development of new therapeutic alternatives using biocompatible and sustainable raw materials.

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Linovskaya, N. V., E. V. Mazukabzova, and N. B. Kondratyev. "Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 213–18. http://dx.doi.org/10.20914/2310-1202-2018-4-213-218.

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Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lower the yield of cocoa butter when it is pressed. The degree of grinding of the studied samples of cocoa liquor was (92,5?94,1) %, which will ensure the production of fine chocolate semi-finished products produced using these samples. It is also necessary to take into account the pH values of cocoa liquor. The pH level 5 will lead to a longer conching time of chocolate semi-finished products to give them optimal organoleptic properties. The best value of pH (5,6?6,2) characterized by cocoa samples №3, 4 and 6. This circumstance can adversely affect the manufacturability of the process of production of chocolate products produced using these raw components, increasing their solidification time and reducing the productivity of the line. The triglyceride composition of cocoa butter was studied, which determines the properties of fat – crystallization behavior and hardness. The melting temperature of all cocoa butter samples ranged from 33,5 ?C to 34,7 ?C, thanks to this, the finished chocolate products based on them will have good organoleptic characteristics. According to the results of the research proposed differentiation of cocoa processing products into varieties on the basis of a system of integrated assessment of their quality.

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12

Calmon da Conceição, Ronisson Lucas, Renato Droguett Droguett Macedo, Andréa Da Silva Gomes, Mônica De Moura Pires, Gustavo Joaquim Lisboa, and Monick Midlej do Espírito Santo. "Specialization and competitiveness: analysis of Brazilian exports of cocoa beans and products." Revista Mexicana de Ciencias Agrícolas 11, no. 6 (September 18, 2020): 1207–19. http://dx.doi.org/10.29312/remexca.v11i6.2348.

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Cocoa farming was and still is an economic activity of great importance for the economy of Brazil and the rest of the world. During the last few decades, African and Asian countries have increased their presence as producers, increasing global competition and leading to changes in Brazil’s participation in foreign markets. In this context, this study analyzes the competitiveness of Brazilian cocoa farming based on exports of cocoa beans and products (powder and press cake, cocoa butter and cocoa liquor).To do so, foreign trade indicators were calculated for the period from 1996 to 2016, in the form of: revealed comparative advantage (RCA); coverage ratio (CR); and trade balance contribution index (TBCI). The data showed that, from 1997, Brazil has moved from being an exporter to import cocoa beans, as a result of the significant drop in production and productivity of the agriculture of the state of Bahia, the largest exporter and importer of cocoa beans in Brazil. In several years, exports of cocoa butter accounted for the greatest contribution to foreign trade. In general, the indicators showed the poor competitive performance of Brazil in the international market of cocoa beans and products.The country lost market share and suffered the greatest loss of competitiveness in the export of such commodities. There is a need to formulate competitive strategies to support the cocoa industry in order to increase its global market share. This could involve conquering more dynamic or little-exploited markets, mainly for cocoa products which offer higher added value.

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13

Takagi, Toru, and Yasuhiro Ando. "Stereospecific analysis of monounsaturated triacylglycerols in cocoa butter." Journal of the American Oil Chemists' Society 72, no. 10 (October 1995): 1203–6. http://dx.doi.org/10.1007/bf02540989.

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14

Faila Sophia Hartatri, Diany, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, and Hendy Firmanto. "Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 166–76. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482.

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Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required. Cocoa is one of the important commodities that significantly contributeto Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income. However, the low quality of dried cocoa beansproduced by Indonesian smallholder cocoa farmers has led the low farm-gate price. Therefore, efforts for increasing the cocoa income are required. Hilirisasi(down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required.

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Верещагин, Александр, Alexander Vereshchagin, Ирина Резниченко, Irina Reznichenko, Николай Бычин, and Nicolay Bychin. "Thermal Analysis in the Quality Study of Chocolate and Confectionery Products." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 289–300. http://dx.doi.org/10.21603/2074-9414-2019-2-289-300.

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High and unstable prices on such cocoa products as cocoa butter have triggered a search for substitutes. Thus, it is necessary to develop identification methods for chocolate authenticity, since chocolate is one of the most popular confectionery products. The present research employed the methods of thermal and thermomechanical analysis to study samples of chocolate produced in the countries of the Eurasian Economic Community (the Russian Federation, the Republic of Kazakhstan, and the Republic of Belarus) and chocolate bars with cocoa butter substitutes. An analysis of the sucrose – cocoa butter (CB) system revealed that samples with CB = 10–30%, 60%, and 90% demonstrated a single polymorphic modification of glycerides CB α-form with a melting point of 21–23°C. The samples with CB = 0%, 50%, 70%, and 80% showed a more heat-resistant modification (β’-modification) with a maximum melting point of 27.0–27.5°C. In addition, the melting peaks of glycerides were found not constant, which may indicate a eutectic effect in the sucrose – CB system. The samples of chocolate produced in the Russian Federation and the Republic of Kazakhstan passed the tempering stage and demonstrated the most heat-resistant β-modification of CB. However, the samples differed in the melting temperature: T max = 33.9°C for the Russian chocolate and T = 34.8°C for the samples from Kazakhstan (the Rakhat brand). The samples from Belarus did not pass the tempering and were found to contain a thermodynamically unstable CB α-phase (the Kommunarka factory). The samples produced by the Spartak factory (Gomel, the republic of Belarus) contained an additional CB β’-phase. The differential scanning calorimetry (DSC) curves for chocolate bars with CB substitutes differed from the DSC curves for cocoa butter and chocolate samples. The fact can be used for identification. The DSC method can be used to identify the individual characteristics of the producer of chocolate and its analogues since the parameters of the melting curve of the fat phase and the shape of the curve are individual. The thermomagnetic analysis (TMA) method complemented the identification by determining the mass fraction of the liquid phase. Joint application of DSC and TMA methods allowed the authors to evaluate the quality of chocolate, its formulation, as well as to reveal the presence of cocoa products substitutes in the samples as compared to the reference sample.

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Trisanti Saragih, Maria, Harianto Harianto, and Heny Kuswanti. "Pengaruh Penerapan Bea Keluar Biji Kakao Terhadap Daya Saing Serta Ekspor Produk Kakao Indonesia ke Negara Tujuan Utama." Forum Agribisnis 11, no. 2 (September 23, 2021): 133–52. http://dx.doi.org/10.29244/fagb.11.2.133-152.

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The development of Indonesia's cocoa beans before the export duty policy shows that almost 90 per cent of cocoa beans exports were exported from total production, therefore makes Indonesia as known as one of the biggest cocoa beans exporters in the world. Cocoa exports to destination countries cause the domestic stock of raw materials for cocoa beans Domestic stock has decreased. Afterwards, the Indonesian government implemented a cocoa bean export duty policy. This research aimed to analyze the effect of export duties policy for the competitiveness and exports of Indonesian cocoa products to export destination countries. Revealed Comparative Advantage (RCA) method is used to measure competitiveness, while Fully Modified Ordinary Least Square (FMOLS) is used to analyze the long-term effect of export duties on cocoa beans on competitiveness and exports of cocoa products. Based on the analysis result, all cocoa products have competitiveness, Indonesian cocoa butter has the highest competitiveness in export destination countries. Export duties policy has a long-term effect on competitiveness and exports of cocoa paste and powder, but have no long-term effect on competitiveness and exports of cocoa butter. Therefore, the overall increase in competitiveness and export of cocoa products is due to the implementation of the cocoa bean export duty policy.

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Buchgraber, Manuela, Franz Ulberth, and Elke Anklam. "Cluster Analysis for the Systematic Grouping of Genuine Cocoa Butter and Cocoa Butter Equivalent Samples Based on Triglyceride Patterns." Journal of Agricultural and Food Chemistry 52, no. 12 (June 2004): 3855–60. http://dx.doi.org/10.1021/jf035153v.

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18

Damiani, P., L. Cossignani, M. S. Simonetti, F. Blasi, T. Petrosino, and A. Neri. "Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction." European Food Research and Technology 223, no. 5 (January 27, 2006): 645–48. http://dx.doi.org/10.1007/s00217-005-0247-z.

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19

Kurvinen, J. P., O. Sjövall, R. Tahvonen, E. Anklam, and H. Kallio. "Rapid MS method for analysis of cocoa butter TAG." Journal of the American Oil Chemists' Society 79, no. 7 (July 2002): 621–26. http://dx.doi.org/10.1007/s11746-002-0534-2.

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20

Zeng, Yuantong, Peter Braun, Konstantinos Paggios, Julia Jacob, Stefanie Pirhalla, and Jürg Peter Keller. "Exothermal analysis of cocoa butter, cocoa liquor, and chocolate mass with MultiTherm TC™." INFORM International News on Fats, Oils, and Related Materials 32, no. 2 (February 1, 2021): 24–29. http://dx.doi.org/10.21748/inform.02.2021.24.

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Asheri, Vitalia Putri, and Amzul Rifin. "ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN." Forum Agribisnis 5, no. 1 (July 18, 2017): 105–19. http://dx.doi.org/10.29244/fagb.5.1.105-119.

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Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would be exported and will be reimported again by Indonesia as final product. Pipiltin Cocoa is the only small-scale natural chocolate producer in Indonesia using local cocoa bean from Bali and Aceh. This research focuses on value added analysis of bar chocolate in Pipiltin Cocoa produce which is important to conduct in order to know the added value made from a domestic small-scale cocoa farm producing original cocoa products.

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Kasparaviciene, Giedre, Arunas Savickas, Zenona Kalveniene, Saule Velziene, Loreta Kubiliene, and Jurga Bernatoniene. "Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods." Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/3816460.

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The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (70±0.84%) and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.

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Jaćimović, Simona, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović, and Nebojša Đ. Pantelić. "Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate." Foods 11, no. 10 (May 17, 2022): 1445. http://dx.doi.org/10.3390/foods11101445.

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Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.

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Segall, S. D., W. E. Artz, D. S. Raslan, V. P. Ferraz, and J. A. Takahashi. "Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC–mass spectrometry." Food Research International 38, no. 2 (March 2005): 167–74. http://dx.doi.org/10.1016/j.foodres.2004.09.008.

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Gouveia, Julia Rocha, Kelly Cristina de Lira Lixandrão, Lara Basílio Tavares, Paulo Henrique Lixandrão Fernando, Guilherme Elias Saltarelli Garcia, and Demetrio Jackson dos Santos. "Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation." Foods 8, no. 10 (October 2, 2019): 449. http://dx.doi.org/10.3390/foods8100449.

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For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (NMEAN), the volume (v) change, and the volumetric expansion coefficient ( β q ) as well as the dynamic quantities β ′ and β ″ (real and imaginary volumetric expansion coefficient, respectively) were monitored during cooling and heating and compared to the heat flow curves obtained via the standard technique dynamic scanning calorimetry (DSC). The investigation of these quantities showed that TMOR analysis can yield not only thermal transitions temperatures that are comparable to DSC results, but also some new thermal events that are not detected by DSC. This outcome suggests that TMOR might provide some additional insights on cocoa butter melting and crystallization by means of frequency-dependent measurements due to temperature modulation. This new information that can be accessed during temperature ramps might provide a deeper insight into thermal behavior of fat-based foods, evidencing TMOR value as a tool for thermal transitions investigation.

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Chang, Hsiao-Yun, Jiun-Rong Chen, Yi-Hsiu Chen, Qian Xiao, Ya-Ling Chen, and Suh-Ching Yang. "The Preliminary Results for Evaluating Cocoa Butter’s Hepatoprotective Effects against Lipid Accumulation and Inflammation in Adult Male Rats Chronically Fed Ethanol." Bioengineering 9, no. 10 (October 6, 2022): 526. http://dx.doi.org/10.3390/bioengineering9100526.

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The purpose of this study was to clarify the role of saturated fats from cocoa butter (plant source) compared with lard (animal source) on alcoholic liver damage in rats. Male Wistar rats were fed either a control diet (C) or an ethanol diet (E), and the dietary fats (corn oil, olive oil, and safflower oil) of these two diets were further replaced by lard (CL, EL) or cocoa butter (CC, EC). After 8-week feeding, plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, hepatic triglyceride (TG) levels, plasma intercellular adhesion molecular (ICAM)-1 levels, hepatic cytochrome P450 2E1 (CYP2E1) protein expression, and hepatic interleukin (IL)-1β significantly increased in the E group compared to the C group. In addition, hepatic histopathological scores of fatty changes, inflammatory cell infiltration, and degeneration and necrosis in the E group were significantly higher compared to those in the C group. However, fatty changes were significantly inhibited only in the EC group as well as hepatic inflammatory cell infiltration, degeneration, and necrosis being significantly lower in the EL and EC groups. Plasma ICAM-1 and hepatic tumor necrosis factor (TNF)-α, IL-1β, IL-6, and IL-10 levels were significantly lower in the EL and EC groups than those in the E group. Moreover, a correlation analysis showed that hepatic histopathological scores of degeneration and necrosis were significantly positively correlated with erythrocytic oleic acid (C18:1) and were negatively correlated with linoleic acid (C18:2). In conclusion, cocoa butter protected the liver against lipid accumulation and inflammation in rats chronically fed ethanol.

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Havriushenko, Kateryna, and Fedir Gladkiy. "Analysis of the ethyl stearate properties as a new alternative to cocoa butter." Technology audit and production reserves 6, no. 3(56) (December 30, 2020): 36–40. http://dx.doi.org/10.15587/2706-5448.2020.218645.

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Ramadhani, Ersalia Shifa, Ignatia Martha Hendrati, and Kiki Asmara. "Analisis Daya Saing Ekspor Kakao Olahan Indonesia di Pasar Jerman." e-Journal Ekonomi Bisnis dan Akuntansi 8, no. 2 (November 1, 2021): 132. http://dx.doi.org/10.19184/ejeba.v8i2.24612.

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One of the commodities which play a role in the economy of Indonesia is Cocoa, as one of the largest cocoa producers in the world, every year Indonesia keeps giving its effort to fulfilling the demand of the market, including Germany. This article has the objective of analyzing the competitiveness of Indonesian processed cocoa in Germany and analyzing the export competitiveness of processed cocoa between Indonesia and Ivory Coast, Belgium, Switzerland, and the Netherlands from 2014 to 2019. The data used are secondary data, obtained through various institutions such as the Indonesian National Agency for Statistics Center, International Trade Center (ITC), UN COMTRADE, and International Cocoa Organization (ICCO). In order to analyze the competitiveness of all processed cocoa commodities, the methodology used is Revealed Comparative Advantage (RCA). The result of the RCA calculation shows that all Indonesian processed cocoa commodities such as cocoa paste (HS 1803), cocoa butter (HS 1804), and cocoa powder (HS 1805) have a comparative advantage in the German market. The result of this analysis shows that cocoa powder commodity has a higher RCA score compared with the other processed cocoa products. The implication of the research is that the research was conducted as empirical support that cocoa processed commodities in Indonesia must be taken into account in order to compete in the German market. Indonesia must increase the export volume of its processed cocoa in order to increase the value of the domestic cocoa industry. This research is expected to provide input to the government so that it can provide assistance in the form of incentives to small cocoa entrepreneurs engaged in the export sector so that these entrepreneurs can reduce production costs and stabilize Indonesian cocoa prices.

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Bantacut, Tajuddin, and Moh Riyan Pratama. "A Closed Model for Energy Independent Production System in Cacao Processing Industry." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 109–20. http://dx.doi.org/10.2478/aucft-2019-0014.

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Abstract The objective of this research was to assess energy independent and develop a model of closed system production process of cocoa butter and cocoa powder. Mass balance analysis and potential energy assessment of byproducts were used to develop the closed system of cacao processing industry. The results showed that cacao industry with 4,500 kg of cacao capacity per day has the potential energy of 14,561,290 k cal per day derived from the pod husk and bean shells. This potential energy meets the energy needs for the production process. This study explained that the cacao industry can be developed to be an energy independent industry by using the by-products for energy source.

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Bukhkalo, Svetlana, and Mariia Zemelko. "RESEARCH OF THE INFLUENCE OF THE COMPONENTS OF CHOCOLATE GLAZES ON THEIR RHEOLOGICAL CHARACTERISTICS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 68–74. http://dx.doi.org/10.20998/2220-4784.2021.02.09.

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Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

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Yoshikawa, Shinichi, Shimpei Watanabe, Yoshinori Yamamoto, and Fumitoshi Kaneko. "Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl-sn-glycerol (SOS) and Trilaurin (LLL)." Molecules 25, no. 22 (November 14, 2020): 5313. http://dx.doi.org/10.3390/molecules25225313.

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This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurrence of a compatible solid solution at wLLL ≥ 0.925. With subsequent heating, the resultant crystals transformed toward more stable polymorphs, then melted in a eutectic manner. For mixtures aged at 25 °C after melt crystallization, eutectics were found in the extended wLLL region, even at wLLL = 0.975. These results indicate that phase separation between SOS and LLL progressed in their solid solution under stabilization. The crystal growth of the separated SOS fraction may cause fat-bloom formation in compound chocolate containing CB and CBS. To solve this problem, the development of retardation techniques against phase separation is expected.

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Kamm, Willibald, Fabiola Dionisi, Laurent-Bernard Fay, Claudia Hischenhuber, Hans-Georg Schmarr, and Karl-Heinz Engel. "Analysis of steryl esters in cocoa butter by on-line liquid chromatography–gas chromatography." Journal of Chromatography A 918, no. 2 (May 2001): 341–49. http://dx.doi.org/10.1016/s0021-9673(01)00755-5.

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Minim, Valeria P. R., and Heloisa M. Cecchi. "Methodology for the Determination of Cocoa Butter Replacements in Chocolate by Triacylglycerol GC Analysis." Journal of High Resolution Chromatography 22, no. 5 (May 1, 1999): 305–7. http://dx.doi.org/10.1002/(sici)1521-4168(19990501)22:5<305::aid-jhrc305>3.0.co;2-v.

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34

Guranda, Diana, Cristina Ciobanu, Nicolae Ciobanu, and Rodica Solonari. "Optimisation of the magistral semisolid formulations with furazidine used in urogenital infections." Moldovan Medical Journal 64, no. 4 (October 2021): 17–22. http://dx.doi.org/10.52418/moldovan-med-j.64-4.21.03.

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Background: Urinary tract infections are the most common urogenital diseases, with an increased incidence in men and older people. Urogenital infections are caused by Gram-negative bacteria, in which Escherichia coli predominates with a share of 80%. The evolution of microbial resistance to preparations used in curative-prophylactic institutions, induces the need of the reintroduction of nitrofurans, noteworthy for their wide spectrum of antibacterial activity. Material and methods: For the study, suppositories with furazidine were prepared by hand rolling and by melting and molding methods. Quantitative analysis was performed spectrophotometrically on a UV-VIS Perkin Elmer Lambda 40 spectrophotometer. All solvents and reagents had the degree of purity ”pure for analysis” and ”chemically pure”. Results: Duble cast method was applied to identify the exact mass of hydrophobic (cocoa butter, suppocire) and hydrophylic (polyethylene glycol mixtures) excipients. All the formulated suppositories were subjected to quality tests and showed acceptable physical characteristics and uniformity of drug contents. The UV-VIS spectrophotometric method for quantitiative determination of furazidine was developed and validated. The validation results showed that the developed method is simple, fast, accurate and robust. Conclusions: Suppositories with furazidine were prepared by classic technological methods. Preparation of the suppositories with furazidine on cocoa butter excipient is a suitable alternative for individual medicinal prescriptions. The UV-VIS spectrophotometric dosing method for furazidine in suppositories was developed and validated

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35

Buchgraber, Manuela, Franz Ulberth, and Elke Anklam. "Interlaboratory evaluation of injection techniques for triglyceride analysis of cocoa butter by capillary gas chromatography." Journal of Chromatography A 1036, no. 2 (May 2004): 197–203. http://dx.doi.org/10.1016/j.chroma.2004.03.011.

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36

Maurer, Natalie E., and Luis Rodriguez-Saona. "Rapid Assessment of Quality Parameters in Cocoa Butter Using ATR-MIR Spectroscopy and Multivariate Analysis." Journal of the American Oil Chemists' Society 90, no. 4 (December 25, 2012): 475–81. http://dx.doi.org/10.1007/s11746-012-2193-9.

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van Mechelen, Jan B., Rene Peschar та Henk Schenk. "Structures of mono-unsaturated triacylglycerols. II. The β2 polymorph". Acta Crystallographica Section B Structural Science 62, № 6 (14 листопада 2006): 1131–38. http://dx.doi.org/10.1107/s0108768106037086.

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An improved crystal structure model has been established for the β2 polymorph of the symmetric mono-unsaturated triacylglycerol 1,3-distearoyl-2-oleoylglycerol (SOS) and the equivalent β-V polymorph of Ivory Coast cocoa butter. In addition, the crystal structures of the β2 polymorphs are reported for the triacylglycerols 1,3-dipalmitoyl-2-oleoylglycerol (POP) and 1-palmitoyl-2-oleoyl-3-stearoylglycerol (POS), which are, together with SOS, the major components of cocoa butter, and that of 1-stearoyl-2-oleoyl-3-arachidoylglycerol (SOA). The existence of β2-POS and β2-SOA has not been previously reported in the literature. All structures have been solved from high-resolution laboratory or synchrotron powder diffraction data with the direct-space parallel-tempering program FOX and refined with the Rietveld module of GSAS. All compounds crystallize in similar monoclinic unit cells (Cc) with very long b axes (> 127 Å). The oleic chains are packed together and sandwiched between saturated chain layers, forming acyl-chain three-packs. An analysis of the β2 polymorphs and β1 polymorphs [van Mechelen et al. (2006). Acta Cryst. B62, 1121–1130] shows that they contain the same three-packs and differ only in the symmetry relation between the three-packs. The three-pack build-up provides an explanation of the mechanism of the phase transition that causes the formation of fat bloom on dark chocolate.

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Yemima, Renery, and Tanti Novianti. "Competitiveness and Determinant of Indonesian Processed Cocoa Demand in the AANZFTA Framework." Jurnal Ilmu Ekonomi Terapan 5, no. 1 (June 5, 2020): 13. http://dx.doi.org/10.20473/jiet.v5i1.19627.

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Indonesia is one of the biggest producer of cacao beans in the world.Export tariff policy on cacao bean and countries trade agreement wasexpected can increase the processed of cacao export. This researchaims to analyze the competitiveness and the determinants of whichaffect the processed cacao export in AANZFTA Region countries.Based on RCA anaylsis, the processed cacao has been comparativeadvantage, and its EPD analysis show that Indonesia’s processedcacao mostly in falling star and retreat condition. The result ofregression analysis panel data showed that the export of cacao pastewas affected significantly by exchange rate, Indonesia’s exportcompetitiveness, and free trade area policy. Cacao butter was affectedsignificantly by exchange rate, Indonesia’s export competitiveness, andfree trade area policy. Cacao powder was affected significantly bygross domestic product total, exchange rate, Indonesia’s exportcompetitiveness, and free trade area policy.

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Dionisi, Fabiola, Pierre-Alain Golay, Bernadette Hug, Marcel Baumgartner, Philippe Callier, and Frédéric Destaillats. "Triacylglycerol Analysis for the Quantification of Cocoa Butter Equivalents (CBE) in Chocolate: Feasibility Study and Validation." Journal of Agricultural and Food Chemistry 52, no. 7 (April 2004): 1835–41. http://dx.doi.org/10.1021/jf035391q.

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40

Md.Ali, A. R., and P. S. Dimick. "Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry." Journal of the American Oil Chemists' Society 71, no. 3 (March 1994): 299–302. http://dx.doi.org/10.1007/bf02638056.

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Alvarez, María Dolores, Susana Cofrades, María Espert, Teresa Sanz, and Ana Salvador. "Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel." Gels 7, no. 4 (November 18, 2021): 220. http://dx.doi.org/10.3390/gels7040220.

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The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

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42

Livesey, Geoffrey. "The absorption of stearic acid from triacylglycerols: an inquiry and analysis." Nutrition Research Reviews 13, no. 2 (December 2000): 185–214. http://dx.doi.org/10.1079/095442200108729061.

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AbstractAlthough stearic acid is a saturated fatty acid, its influence on plasma cholesterol acid other health variables is neutral; possibly owing in part to poor absorption. Reduced absorption of stearic acid from particular triacylglycerols, cocoa butter and novel fats formulated with short- and long-chain acid triacylglycerol molecules (Salatrims) has been attributed to high intakes. However, the circumstances and causes of poor stearic acid digestion from triacylglycerols are unclear; published data were therefore collected and analysed, with emphasis on human studies. Of twenty-eight studies conducted in adults, most are in men (>90%). The assertion that reduced absorption is due to a high intake of stearoyl groups is not supported: dietary intakes of stearoyl of 0·05–0·65 g stearic acid equivalent/kg body weight (cf typical intake of 0·2 g stearic acid equivalent/kg body weight in the Western diet) indicate that the ‘true’ digestibility of stearoyl is 0·98 (SE 0·01) g/g, with apparent digestibility less than this value at low intakes owing to endogenous stearic acid excretion and to inter-publication variation of unidentified cause. The neutral health impact of stearic acid must be due to factors other than availability. Exceptions include cocoa butter, Salatrims and tristearin, for which digestibility is an additional factor. The efficiency with which human subjects digest stearoyl from cocoa butter still remains uncertain, while the digestion of total long-chain fat from this source is 0·89–0·95 g/g, high in comparison with 0·33 g/g for Salatrim 23CA and 0·15 g/g for tristearin in their prepared states. Salatrims contain the highest proportion of long-chain fatty acids that are stearic acid-rich other than tristearin, which is the main component of fully-hydrogenated soyabean and rapeseed oil. Analysis shows that apparent digestibility of stearic acid is associated with stearoyl density within the triacylglycerol molecule and that, in Salatrims, the occurrence of short-chain fatty acids in place of long-chain fatty acids increases this density. Soap formation appears not to be a major factor in the reduced digestion of stearic acid from tristearin under regular dietary circumstances, but both microcrystallinity and reduced digestibility of tri-, di- and monostearoylglycerols appears to be important. Solubilisation of high-melting-point tristearin in low-melting-point oils improves the digestibility of its stearic acid, particularly when emulsified or liquidized at above melting point. However, without such artificial aids, the digestive tracts of the rat, dog and man have a low capacity for emulsifying and digesting stearic acid from tristearin. Reduced digestibility of stearic acid from Salatrim 23CA also appears to be attributable to reduced digestibility of di- and monostearoylglycerols and is particularly due to remnants with the 1- or 3-stearoylglycerol intact after initial hydrolytic cleavage. Short-chain organic acid in Salatrim 23CA, which is readily hydrolysed, leaves such remnants. Unlike tristearin, Salatrim 23CA melts at body temperature and mixing it with low-melting-point oils is not expected to cause further disruption of microcrystalline structures to aid digestibility of its stearoyl groups. The low digestibility of stearoyl in Salatrim 23CA, together with the occurrence of short-chain organic acids in this product, account for its relatively low nutritional energy value (about 20 kJ (5 kcal)/g) compared with traditional fats (37 kJ (9 kcal)/g) and low fat value (<20:37 kJ/kJ; <5:9 kcal/kcal) relative to traditional fats. In part these differences are because of minor effects of Salatrim 23CA on the excretion of other fat and protein, due to the bulking properties of this poorly-digestible fat.

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De Souza Oliveira, Vinicius, and Stefany Sampaio Silveira. "EFFECTS OF DIFFERENT IRRIGATION DEPTHS ON THE CONTENT OF TSH1188 COCOA SEEDLINGS PHOTOSYNTHETIC PIGMENTS." Revista Ifes Ciência 8, no. 1 (October 18, 2022): 01–06. http://dx.doi.org/10.36524/ric.v8i1.1546.

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Cacao (Theobroma cacao L.) is a plant whose use is distributed in many different ways, being used for human consumption and as a raw material in the production of chocolate, cocoa powder, jellies, juice pulp, honey and butter. In animal handling, it is associated with the manufacture of feed and can also be used for agricultural production such as the use of fertilizers. Given the expressive importance of the crop, this study aimed to evaluate the effect of different irrigation depths on the levels of photosynthetic pigments in seedlings of TSH 1188 genotype cocoa. For this purpose, five irrigation depths were applied, corresponding to 4, 6, 8, 10 and 12 mm day-1. The experimental design was completely randomized with 20 seedlings per treatment. At 55 days after sowing, photosynthetic pigments were extracted and quantified, and the content of chlorophyll a, chlorophyll b, total chlorophyll and carotenoids was determined. The results were submitted to analysis of variance by the F test at 5% probability. Regression models that best applied to the effects of the irrigation depth on the evaluated characteristics were adjusted. The irrigation depth of 7.74 mm d-1 had the highest total chlorophyll content, being the most recommended for the production of TSH 1188 cocoa seedlings.

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B, Pooja, Govinda Sharma K, and Vinay R. Kadibagil. "Pharmaceutical Modification of Kasisadi Churna to Varti and its Physicochemical Analysis." International Journal of Ayurvedic Medicine 11, no. 3 (October 2, 2020): 470–76. http://dx.doi.org/10.47552/ijam.v11i3.1589.

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Background: Kasisadi churna is a yoga (formulation) mentioned for treatment of kaphaja yoni vyapath (vulvo vaginal candidiasis) which is applied as lepa along with honey. But the administration of the drug through vaginal route in this form is highly discomforting. Modification of a dosage form is essential for the enhancement of efficacy, acceptability of the product and shelf life. Materials and Methods: Varti is prepared from the drugs of kasisadi churna in three methods, bhavana method (KV1), gudapaka method (KV2) and modified method (KV3) with the addition of cocoa butter as base. The prepared samples were tested for analytical parameters. Result and Discussion: Kasisadi churna can be easily modified into varti form. Preparation of KV2 was easy, gives more yield in less time and better in organoleptic features and disintegration time compared to KV1 and KV3. Conclusion: The results of the pharmaceutical and analytical study can be considered as the preliminary standards for the preparation of Kasisadi Varti.

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Azmi, N. F. M., R. Ali, A. A. Azmi, M. Z. H. Rozaini, K. H. K. Bulat, and S. T. Anuar. "Theoretical Evaluation on The Interaction Between Triglycerides and Methylxanthines Using Density Functional Theory B3LYP/6-31G(d,p) and Molecular Electrostatic Potential." Asian Journal of Chemistry 33, no. 1 (2020): 171–78. http://dx.doi.org/10.14233/ajchem.2021.22978.

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The binding, interaction and distortion energies between the main triglycerides, palmitic-oleic-stearic (POS) in cocoa butter versus palmitic-oleic-palmitic (POP) in refined, bleached and deodorized (RBD) palm oil with cocoa′s methylxanthines (caffeine, theobromine, and theophylline) during the production of chocolate were theoretically studied and reported. The quantum mechanical software package of Gaussian09 at the theoretical level of density functional theory B3LYP/6-31G(d,p) was employed for all calculations, optimization, and basis set superposition errors (BSSE). Geometry optimizations were carried out to the minimum potential energy of individual species and binary complexes formed between the triglycerides, methylxanthines and polyphenols. The interaction energies for the optimized complexes were then corrected for the BSSE using the counterpoise method of Boys and Bernardi. The results revealed that the binding energy and interaction energy between methylxanthine components in cocoa powder with triglycerides were almost of the same magnitude (13.6-14.5 and 3.4-3.7 kJ/mol, respectively), except for the binary complex of POS-caffeine (25.1 and 10.7 kJ/mol, respectively). Based on the molecular geometry results, the hydrogen bond length and angle correlated well with the interaction energies. Meanwhile, the POS-caffeine complex with two higher and almost linear bond angles showed higher binding and interaction energies as compared to the other methylxanthines. Therefore, a donor-acceptor analysis showed that the hydrogen bond strength was proven using the molecular electrostatic potential (MEP), which resulted in parallel outcomes. The research results were believed to be one of the factors that contributed to the rheological behaviour and sensory perception of cocoa products, especially chocolate.

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Anklam, Elke, Markus Lipp, and Beate Wagner. "HPLC with light scatter detector and chemometric data evaluation for the analysis of cocoa butter and vegetable fats." Lipid/Fett 98, no. 2 (1996): 55–59. http://dx.doi.org/10.1002/lipi.19960980204.

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Metin, Serpil, and Richard W. Hartel. "Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions." Journal of the American Oil Chemists' Society 75, no. 11 (November 1998): 1617–24. http://dx.doi.org/10.1007/s11746-998-0102-z.

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Kadivar, Sheida, Nathalie De Clercq, Bangun Prajanto Nusantoro, Thien Trung Le, and Koen Dewettinck. "Development of an Offline Bidimensional High-Performance Liquid Chromatography Method for Analysis of Stereospecific Triacylglycerols in Cocoa Butter Equivalents." Journal of Agricultural and Food Chemistry 61, no. 33 (August 9, 2013): 7896–903. http://dx.doi.org/10.1021/jf401566c.

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Guyon, François, Sarah Destouesse, Joëlle Moustirats, Maryse Esclapez, Marie-Hélène Salagoity, and Bernard Medina. "Alternative Method for the Quantification by Gas Chromatography Triacylglycerol Class Analysis of Cocoa Butter Equivalent Added to Chocolate Bars." Journal of Agricultural and Food Chemistry 52, no. 10 (May 2004): 2770–75. http://dx.doi.org/10.1021/jf0351523.

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50

Simoneau, C., P. Hannaert, and E. Anklam. "Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC." Food Chemistry 65, no. 1 (April 1999): 111–16. http://dx.doi.org/10.1016/s0308-8146(98)00106-x.

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