Cocoa is fat-free. powder

Since childhood, each of us remembers the fragrant smell and sweet taste of cocoa. This drink is usually made from a special powder. It is also a valuable component in the manufacture of dairy products, confectionery, ice cream and cocoa drinks. Powder is produced from cake, which is formed when squeezing cocoa butter from ground cocoa. In terms of fat content, 3 categories of cocoa are distinguished: more than 20% - fatty, at least 17% - bold; less than 14% - defatted cocoa. The powder is divided into 2 main categories - natural and alkalized.

If everything is relatively clear with natural, then alkalized cocoa powder is obtained from cocoa products (cake, grits, beans, etc. ), during the treatment of which an alkaline solution is used. It is absolutely harmless and consists of ordinary soda. Moreover, this type of treatment reduces the tannins content and removes volatile acids. In many ways, it is for this reason that the alkalized cocoa powder has a richer aroma, refined taste and dark color.

The benefits of defatted cocoa

Many people prefer to consume low-fat cocoa. This powder is extremely easy to prepare. In addition, it offers a large number of advantages: it can be actively used in a culinary environment (when added to dough, when preparing drinks, sweets and waffle layers, glazes and high-quality chocolate products, when preparing chocolate cream, etc. ).

Cocoa powder gives the product the smell and color of chocolate. It does not contain sugar, thanks to which it can be consumed by diabetics and people who closely monitor their figure.

You will make a wise decision by choosing low-fat cocoa. The powder contains a natural antidepressant phenyl ephylamine. It contains a minimum amount of caffeine, contributes to the production of endorphin (the hormone of happiness). Degreased cocoa is also very popular among people suffering from high pressure. After a couple of sips of this miracle drink, it decreases markedly.

Harm to defatted cocoa

With all the advantages of powder, its use should be strictly regulated. It is not recommended to give cocoa to children under 3 years old, as well as people suffering from nervous disorders and diseases of the central nervous system. Cocoa abuse can lead to an increase in the permissible norm of purine. He is responsible for the processing of proteins, metabolic processes and for the preservation of hereditary information. A noticeable increase in its number will inevitably lead to problems of the genitourinary system.