Cocoa butter

We think most of the inhabitants of our latitudes have tried the world famous cocoa drink at least once in their lives and heard about cocoa beans. However, few know that the cocoa plant is considered incredibly important to the food industry as a whole. A sufficient amount of food is made from cocoa beans, which are ubiquitous in cooking. Today we will talk about one of these products.

Cocoa butter or cacao butter is made from the fruits of an evergreen tree called Theobroma cacao, belonging to the genus Theobrom and common in tropical and subequatorial climates. Cocoa butter is nothing more than fat, which is obtained by squeezing cocoa beans. The product features a distinctive yellow or creamy milk color. At room temperature, you can smell the sweet chocolate smell that comes from cocoa butter.

Composition of cocoa butter

Currently, for culinary purposes, the food industry produces two main types of products that differ between themselves in the composition of cocoa butter, as well as in taste and consumer characteristics. There is natural cocoa butter, the product is distinguished by its excellent taste, as well as consumer qualities. In addition, natural cocoa butter is famous for its useful vitamin-mineral composition.

The second product and the deodorized cocoa butter is a product that has undergone a further treatment process. The chemical composition of cocoa butter allows us to talk about the useful properties of the product for the human body. Cocoa butter is one of those rare natural foods that contain amino acids that are incredibly useful for the human body. For example, oleic, stearic or linoleic acids.

Benefits of cocoa butter

The benefits of cocoa butter lie primarily in the chemical composition of the food. In addition, the benefits of cocoa butter are expressed in the content of antioxidants, organically active compounds, of natural origin, which positively affect the human body. The aggregate state as well as the chemical properties of cocoa butter vary depending on the temperature the product is exposed to.

When 18S, cocoa butter becomes brittle and hard, the product begins to melt when 35S. At temperatures above 40S, cocoa butter changes its color and becomes an absolutely transparent substance. Most often, the characteristic properties of cocoa butter are used in confectionery production, as well as in the manufacture of bakery products, sweets, and some types of drinks.

Damage to cocoa butter

However, for all the benefits, do not forget about the possible harm of cocoa butter, which can cause serious damage to the human body. For example, damage to cocoa butter can occur when consumed in unlimited quantities of chocolates and other confectionery products.

The calorie content of cocoa butter is at a fairly high level and is about 899 Kcal, which are contained in 100 grams of food. A fairly high caloric level of cocoa butter gives reason for nutritionists, as well as doctors, to talk about the dangers of the product for people suffering from obesity, diabetes mellitus, as well as some other types of diseases.