Description
Cocoa solids are the low-fat component of chocolate. When sold as
an end product, it may also be called cocoa powder, cocoa, and
cacao. In contrast, the fatty component of chocolate is cocoa
butter. Cocoa butter is *0% to *7% of the weight of cocoa beans and
gives chocolate its characteristic melting properties. Cocoa liquor
is the melted combination of cocoa butter and cocoa solids. Cocoa
solids are obtained by extraction from the cocoa bean.
Cocoa solids can range from a light brown to a deep reddish brown
color. The varying color corresponds to the pH value of the cocoa.
Safe, acceptable pH for cocoa ranges from 5.4 to 8.1 depending on
how processed the cocoa powder is. Cocoa with a pH of 5.4–5.8 are
considered natural powders and have a light brown color. Lightly
alkalized cocoa solids have a pH of 6.8–7.2 and are a darker brown
color. Moderately alkalized cocoa solids have a pH of 7.2–7.5 and
have a deep reddish brown color, and heavily alkalized powders with
a pH of 7.5–8.1 have dark red and black colors.
Cocoa powder is rich in flavonoids, a type of phenolic. The amount
of flavonoids depends on the amount of processing and manufacturing
the cocoa powder undergoes, but cocoa powder can contain up to *0%
its weight in flavonoids. Flavanols are one of six compounds
further classified as flavonoids. Flavanols, which are also found
in fruits and vegetables, are linked to certain health benefits
linked to coronary heart disease and stroke. The topic of how
flavanols benefit cardiovascular health is still under debate. It
has been suggested that the flavanols may take part in mechanisms
such as nitric oxide and antioxidant, anti-inflammatory, and
antiplatelet effects. Benefiting these mechanisms may improve
endothelial function, lipid levels, blood pressure and insulin
resistance.
additivesfood.com/product/cocoa-powder
