chemistry of chocolate
DESCRIPTION
Chemistry of chocolate. Barbora Ürgeová Petra Vrchovecká. History of chocolate. 900 B. C.: Maya – chocolate drink 16th century: chocolate brought to Europe by Spanish explorers 1657: first chocolate shop in London 18th century: chocolate manufactured in USA - PowerPoint PPT PresentationTRANSCRIPT
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Chemistry of chocolate
Barbora Ürgeová
Petra Vrchovecká
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History of chocolate
900 B. C.: Maya – chocolate drink 16th century: chocolate brought to
Europe by Spanish explorers 1657: first chocolate shop in
London 18th century: chocolate
manufactured in USA 19th century: Peter of Vevey
(Switzerland) perfected process of making milk chocolate
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Process of making
1. HARVESTING: The cacao pods from the cacao tree are crushed and left to ferment → drying cacao beans from the pods → beans are roasted, graded and ground → cocoa butter is removed from chocolate liquor.
2. BLENDING: Chocolate liquor is blended with the butter → →different types of chocolate.
3. CONCHING: blended chocolate mass is kept liquid by frictional heat → the chocolate mass is stored and heated in tanks.
4. TEMPERING: the mass is cooled in stages → the mass is rewarmed followed by cooling down.
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Kinds of chocolate UNSWEETED CHOCOLATE =
ground roasted chocolate beans with no other added ingredients
SEMI-SWEET CHOCOLATE =
a dark chocolate with lower sugar content
WHITE CHOCOLATE = a confection based on cocoa butter without the cocoa solids
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Chocolate composition
In 100 g of chocolate
Component
Plain choc.
Milk choc.
White choc.Nutrients
protein 3,2 g 7,6 g 7,5 g lipids 33,5
g 32,3 g
37 g carbo-hydrates
60,3 g
57 g 52 g
pure lecithin
0,3 g 0,3 g
0,3 g theobromine
0,6 g 0,2 g
--Mineral substances calcium
20 mg
220 mg
250 mg
magnesium
80 mg
50 mg
30 mg phosphoru
s 130 mg
210 mg
200 mg
Trace elements iron 2 mg
0,8 mg
traces copper
0,7 mg
0,4 mg
traces
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Vitamins in chocolateVitamins A
40 IU
300 IU
220 IU B1
0,06 mg
0,1 mg
0,1 mg B2
0,06 mg
0,3 mg 0,4 mg C
1,14 mg
3 mg
3 mg D
50 IU
70 IU
15 IU E
2,4 mg 1,2 mg
traces
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Theobromine Alkaloid found in cocoa
beans and chocolate Used in medicine as
diuretic, vasodilator, and myocardial stimulant.
Chemically related to caffeine (methylxanthine family)
Mild, lasting stimulant with a mood improving effect
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Caffeine
Very small amounts in chocolate
Different properties and effects as theobromine
Strong effect on CNS
Increases alertness
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Psychological effects of chocolate Lethal toxicity for animals
- theobromine in chocolate is toxic-animals are unable to metabolize the chemical effectively → epileptic seizures, hearts attacks, internal bleeding
Health benefits for humans- flavonids and gallic acid help protect blood vessels, cardiac health and prevent cancer- it also has been demonstrated to counteract mild hypertension
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Thank you for your attention
Sources: www.answers.com/chocolate www.erowid.org/chemicals/ chocolate/chocolate_chemistry www.chocolat.ch/chocsuisscomp.htm chemistry.about.com/library/weekly/aa090301a.htm
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Dictionary harvest – sklizeň, žně cacao pod – kakaový lusk blend – míchat trace elements – stopové prvky alertness – bdělost seizure – záchvat cancer – rakovina