Kupuasu oil (theobroma)

Kupuasu or as the plant Teobroma is called in scientific circles, large-flowered belongs to the genus Teobroma and the Malvovy family. This plant, exotic to our latitudes, is native to the forests of the Amazon and South America. Theobroma or cupuasu grows everywhere in Northern Brazil, Mexico, Venezuela, Peru, Costa Rica, Colombia and other countries in the region.

In its biological structure, kupuasu (theobroma) is a tree, the height of which, as a rule, reaches 15-20 meters. Like most tropical trees, kupuasu (theobroma) is distinguished by the presence of large and leathery leaves, which often reach a length of 35 cm. The plant blooms in bunches that extend from the trunk of the plant.

The fruits of kupuasu (theobroma) have a pronounced aroma and are quite large in size. For thousands of years, the fruits of kupuasu (theobroma) have been eaten by the indigenous inhabitants of the plant growing region. The fruits of the large-flowered theobroma or Theobroma grandiflorum are distinguished by their juicy and sweet taste.

Inside the fruits of the plant is pulp, as well as seeds of kupuasu (theobroma), which are placed in peculiar fruit nests. The fruits of theobroma are eaten fresh, and are also used as an ingredient in the production of various confectionery products, sweets, as well as drinks. It is worth noting that the chemical composition of kupuasu fruits is distinguished by the content of the purine alkaloid group.

Researchers often compare kupuasa with cocoa tree. However, unlike cocoa beans, the fruits of theobrome do not contain caffeine, theophylline or theobromine. From the juicy fruit pulp of the fruit of the plant, jams, jam, as well as juices and fillings for baking, cakes, sweets and other confectionery are made. In addition, kupuasu fruits are used as a natural flavor in the process of making yogurts, as well as milk drinks, ice cream and cocktails.

The fruits of kupuasu occupy a special place in the production of alcoholic beverages. Sweet liqueurs, which include kupuasu, are especially popular and in demand. The seeds of the plant contain in their chemical composition valuable vegetable oil kupuasu (theobroma), which in its characteristics resembles cocoa butter.

However, unlike cocoa butter, Kupuasu butter (theobroma) has a higher melting point, which makes it possible to make high-quality confectionery products using the product. Kupuasu oil (theobroma) is called white for its characteristic color. The chemical composition of the plant's seeds is half composed of kupuasu (theobroma) vegetable oil.

As a rule, kupuasu (theobrom) oil is used in confectionery, as well as cosmetic production. Chocolate made using kupuasu butter (theobrom) rather than cocoa beans is thought to have a delicate taste and consistency and just melts in the mouth.