Cocoa Group
1- Deodorized Cocoa Butter
Explanation : Cocoa are seeds of tropical trees. These seeds contain an alkaloid called theobromine, which is a powerful stimulant. Cocoa butter, a useful oil, is extracted from cocoa seeds. Cocoa butter is extracted from cocoa beans using the liquid separation method. Deodorized Cocoa Butter is a pure edible vegetable oil of pale yellow color, with a soft chocolate flavor and aroma. Deodorized Cocoa Butter is obtained as a result of refining by removing impurities, unwanted odors and flavors. These reasons are odorless. Deodorized Cocoa Butter is rich in unsaturated fatty acids and is one of the most well-known stable oils. Its natural antioxidant content prevents rancidity and provides a storage life of 2–5 years. It is brittle under 20 ° C. It softens around 30 ° C to 32 ° C. Chocolate; When it is solid at room temperature, it easily melts in the mouth and this happens with the contribution of Deodorized Cocoa Butter. The average melting point of cocoa butter, which is common, is 34-38 ° C. A seamless texture, sweet fragrance and softening cream properties have made Deodorized Cocoa Butter a popular ingredient in cosmetics and skin protection products.
Usage areas : Deodorized Cocoa Butter has an important place in the food industry, especially in the chocolate industry, due to its physical, chemical and functional properties. Deodorized Cocoa Butter is the raw material of the chocolate according to the type of chocolate produced. It is used together with cocoa powder in chocolate production. It is also used in confectionery. Deodorized Cocoa Butter is used in confectionery and chocolates, not cocoa powder. Deodorized Cocoa Butter used in the chocolate industry affects the texture, viscosity, flavor, brightness and melting properties of the chocolate. Deodorized Cocoa Butter is used in chocolate and confectionery products, especially in dark chocolate. Apart from that, it is also used in the cosmetic and pharmaceutical industry. Deodorized Cocoa Butter is also preferred in the pharmaceutical and cosmetic sector. It is used for tanning. It provides good tanning in summer by mixing with plain or carrot oil, violet oil or sesame oil. In this way, a healthy tan is obtained by protecting from the negative effects of sea salt, wind and sun. Deodorized Cocoa Butter is included in lotion, soap and cream ingredients.
2- Natural Cocoa Butter
Explanation : Cocoa are seeds of tropical trees. These seeds contain an alkaloid called theobromine, which is a powerful stimulant. Cocoa butter, a useful oil, is extracted from cocoa seeds. Natural Cocoa Butter is extracted from cocoa beans by the pressing process using liquid separation method. During the process, cocoa butter and cocoa butter are separated from the cocoa bean at an early stage. These two are reused in making chocolate bars. Natural Cocoa Butter is a pure edible vegetable oil of pale yellow color, with a soft chocolate flavor and aroma. Natural Cocoa Butter has a specific cocoa odor and does not contain any foreign odor. Natural Cocoa Its oil is especially used in milk chocolate. Natural Cocoa Butter, which is available in solid blocks in the market, is optionally shipped in liquid form in food-grade tankers. It can be stored at room temperature, but melts easily at body temperature. Natural Cocoa Butter is rich in unsaturated fatty acids and is one of the most well-known stable oils. Its natural antioxidant content prevents rancidity and provides a storage life of 2–5 years. A seamless texture, sweet fragrance and softening cream properties have made cocoa butter a popular ingredient in cosmetics and skin protection products. Replacing part of the cocoa butter of chocolate with its cocoa butter equivalents increases the thermal stability of the chocolate. The average melting point of cocoa butter, which is common, is 34-38 ° C. Cocoa butter exhibits polypmorphism (polymorphism) property.
Usage areas : Natural Cocoa Butter is the raw material of chocolate according to the type of chocolate produced. It is used together with cocoa powder in chocolate production. It is also used in confectionery. In confectionery and white chocolate, cocoa butter is used, not cocoa powder. Cocoa butter used in the chocolate industry affects the texture, viscosity, flavor, brightness and melting properties of the chocolate. Apart from that, it is also used in the cosmetic and pharmaceutical industry. Cocoa butter is included in lotion, soap and cream ingredients.
3- Cocoa Powders
Explanation : Cocoa Powder; Cocoa butter obtained from cocoa is the component of cocoa beans remaining after extraction from cocoa beans roasted with solid cocoa butter, liquid-ground chocolate liquor. Cocoa Powder is mostly a powder form of non-fat cocoa bean residues, but usually holds 10% cocoa butter and is sold as an end product. Cocoa Powder contains flavanol antioxidants, and the amount is reduced if the cocoa is subjected to acid-reducing alkalization. Natural Cocoa Powders have a light brown color and extractable pH. Processed (alkalized) Cocoa Powder is available in dark colors ranging from brownish red to almost black. The alkalizing process reduces bitterness and improves solubility, which is important for beverage product applications. All of its pH values are considered safe for food use. Cocoa Powder contains various minerals such as calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All these minerals are found in greater amounts in Cocoa Powder than cocoa butter or chocolate liqueur. Cocoa Powder contains approximately 230 mg of caffeine and 2,057 g of theobromine per 100 g, which are mostly absent in other ingredients of the cocoa bean. Cocoa Powder is rich in flavonoids, a subset of polyphenols. The amount of flavonoid depends on the processing and production amount of Cocoa Powder.
Usage areas : Cocoa Powder as a foodstuff; It is used as a beverage by adding to milk and hot water and as the main raw material in making chocolate. It is used in cake making (sponge cake), cream of cake and outer decoration of cake. It is used to give color in making desserts and cakes. Cocoa Powder is added to the cocoa and sherbet desserts to provide a chocolate appearance. It is also used in the making of brown and bicolour cookies and some confectionery. It is also used to make products such as puddings, fondles and to prepare a fluid chocolate sauce. Cocoa Powder, besides its sweetening, coloring and beautifying effect, is also used as a thickener. It is also preferred as a thickener in cream making. Cocoa Powder is preferred to add consistency to liquid cocoa creams and to prepare various sweet sauces. Since it tastes like chocolate, sauces that do not use chocolate are prepared with cocoa.