cocoa and malt - · pdf filecameroon malaysia ghana côte d’ivoire indonesia...

CoCoA And MALt

C o n t E n t S

food of the gods – • the history of cocoa

from bean to • cocoa powder

Health benefits of cocoa•

from cereal to malt•

Health benefits of MIlo • and nESQUIK

BEVERAGES n° 3 10/08

C o C oa a n d M a lt

NutriPro Beverages 10/08

2

Food of the gods – the history of cocoafrom its early origins in South america to today, the cocoa bean has been enriching the life of people throughout the world. While the exact origin of both the word “cocoa” and the practice of using cocoa beans to make chocolate drinks is still controversial, it is well established that the Mayans and aztecs had developed suc-cessful methods for cultivating cocoa.

Cocoa was a symbol of abundance, and cocoa drinks, originally

destined for the elite only in South America, were used in religious

rituals. To prepare these drinks, cocoa beans were crushed, mixed

with water and laced with spices, chillies and herbs to offset the

bitter taste. During the 16th century cocoa made its way to Europe.

Christopher Columbus was the first European to drink it and the

Spanish conquistador Don Hernán Cortés brought it to Spain. In

1657 a Frenchman in London opened the first “chocolate house”.

The first cocoa powder machines were developed in the Nether-

lands (1828) by Coenraad Johannes van Houten. In 1753 the Swed-

ish natural scientist Carolus Linnaeus gave the cacao plant its

botanical name, calling it “Theobroma (food of the gods) cacao L”.

the cocoa beans The four main varieties of cocoa beans are:

1. CriolloThe rarest and finest cocoa variety, it is sometimes called “the •

prince of cocoas”. Today it is found only in the oldest of planta-

tions in Mexico, Columbia and Venezuela.

Slightly bitter and more aromatic than other varieties, it has an •

exceptionally mild and refined flavour that can be compared to

that of Arabica coffee. After processing, the taste of the aromatic

powder combines both strength and delicacy.

2. ForasteroThese beans are bitter, sometimes extremely so, and offer a •

limited range of (strong) flavours.

They have a higher fat content and contain more antioxidants •

than criollo beans.

It is the most popular variety (approximately 80% of the world’s •

cocoa harvest).

3. trinitarioThis is a hybrid cocoa plant, created by crossbreeding the two •

previous varieties.

The beans vary greatly in taste but are generally marked by a •

good, aromatic flavour.

4. nacionalGrown only in Ecuador, these beans are renowned for their •

“arriba” flavour (floral & spicy) after short fermentation (~3 days).

Werner Bauer, Executive Vice President

Chief Technology Officer

Sascha Türler-Inderbitzin, NESTLÉ PROFESSIONAL

Strategic Business Division

Dear All

In the past, cocoa – “the food of

the gods” – was a drink used

only for religious rituals and by

the elite. Now, every year more

and more people consume cocoa products like

NESQUIK and MILO. As a result, the worldwide

consumption of cocoa increases at an annual rate

of 2.2 %. The reasons are not only the delicious

taste of these products but also the health benefits

that they provide. More information about the

products and the health benefits is given in this

edition of NutriPro.

We hope you will find the contents of this edition of

NutriPro an enriching reading experience.

EdItorIal

Dear Reader

Most of us have grown up en-

joying NESQUIK or MILO on a

daily basis – reaping the benefit

of not only the milk added to

these drinks but also of cocoa with its valuable

minerals and vitamins. Both are good for our

health, with cocoa powder being a good source of

polyphenols, especially flavonoids. Some studies

show that these ingredients are likely to have a

positive effect on blood pressure and blood choles-

terol levels. As a result, cocoa may protect against

cardiovascular disease.

This edition offers more information on the cocoa

powder and malt used in NESQUIK and MILO, i.e.

their production, ingredients and health benefits.

Food of the gods – the history of cocoa

NutriPro Beverages 10/08 – NESTLÉ ProfESSioNaL Nutrition Magazine

3

Good to know

Curious cocoaThe Aztec and Mayan societies •

used cocoa beans as a local currency, e.g. one rabbit cost ten beans, a slave one hundred.

Ritualistic imbibing of the cocoa •

drink was the privilege of men only, as cocoa was believed to be toxic for women and children.

History offers examples of cocoa •

being used as a medicine, for instance by Cardinal Richelieu, who took drinking cocoa to treat his enlarged spleen.

In the first chocolate house in the •

UK, guests had to pay 10 to 15 shil-lings per pound of chocolate, or the equivalent of a new musket.

Sources: ICCO, USDA, FAO, LMC

Capricorn

0°

Cancer

Global cocoa bean production in 1000t

2005/06 2006/07 (forecast)world 3731 3388Africa 2666 2347

Americas 439 431

Asia/Oceania 626 610

Africa West Africa (WA)

Cameroon 173 175

Côte d’Ivoire 1519 1380

Ghana 740 582

Nigeria 190 165

Subtotal (W/A) 2622 2302

Other Africa 44 45

total Africa 2666 2347

Americas Brazil 162 145

Ecuador 115 120

Other America 162 166

total Americas 439 431

Asia/oceania Indonesia 520 500

Malaysia 27 28

Other Asia 79 82

total Asia 626 610

Cocoa producers – world chartCacao trees – small evergreen trees native to the tropical rain forest region of the Americas – will only grow in a limited geographical zone, within approximately 20 degrees to the north and south of the equa-tor. Today, West Africa supplies nearly 70% of the world crop.

Brazil

Cameroon Malaysia

Ghana

Côte d’IvoireIndonesia

nigeria

Ecuador

Cocoa Production Statistics

Ingredients of a cocoa bean

54% Cocoa butter

8 – 13% Polyphenols

11.5% Protein

9% Fibre

7.5% Starch

5% Water

2.6% Minerals

2% Organic acids

1.8 – 2.7% Theobromine

1% Sugar

0.2% Caffeine

Cocoa producers – world chartCacao trees – small evergreen trees native to the tropical rain forest Cacao trees – small evergreen trees native to the tropical rain forest region of the Americas – will only grow in a limited geographical zone, within approximately 20 degrees to the north and south of the equa-within approximately 20 degrees to the north and south of the equa-tor. Today, West Africa supplies nearly 70% of the world crop.tor. Today, West Africa supplies nearly 70% of the world crop.

C o C oa a n d M a lt4

From bean to cocoa powderAfter harvesting, the cocoa fruits are opened and the seeds, after

being extracted, are transported to the fermentation area. The

fermentation is one of the most important post-harvest steps

concerning the quality of the cocoa. During this process, which

includes numerous complex chemical changes in the beans,

the characteristic flavour and colour are developed. The fermen-

tation process lasts from 3 days, as for some Criollo varieties in

Ecuador, to 6 or 7 days for Forastero beans, grown mostly in Brazil

and West Africa.

After fermentation the cocoa beans are dried in order to reduce

their moisture content from about 60% to around 7%. There are

two methods for drying beans – the sun, which yields better

results, and artificial drying.

The next step in producing a high quality cocoa powder is the

roasting process. By roasting the beans, their moisture content

further decreases to about 2% and a lot of the flavour-, aroma-

and colour components are formed. Thereafter, the roasted

beans are broken down and the thin shell is removed, a proce-

dure known as winnowing. The result are cocoa “nibs”, which

incorporate more than 600 different chemical compounds that

are responsible for the flavour and aroma of the final product.

After the nibs are alkalized, they are then ground into so-called

cocoa liquor or cocoa mass, which contains between 53 – 58% of

cocoa butter.

The last step is the pressing process during which cocoa butter

is pressed out of the cocoa mass under high pressure. The end

products are cocoa butter and cocoa powder.

Whole cocoa beans cocoa beans crushed into small pieces for processing

Good to know

Good to know

Hot cocoa or hot chocolate?Some people use the terms hot chocolate and hot cocoa synony-mously but, more accurately, they are two different beverages. Hot cocoa is made from a mix of cocoa powder (sometimes in instant form), sugar and milk or water. By contrast, hot chocolate is made directly from chocolate bars (dark, semisweet or bittersweet choco-late), which already contain cocoa, sugar and cocoa butter. Thus the major difference between the two is the cocoa butter, which makes hot cocoa lower in fat than hot chocolate.

Cocoa butterCocoa butter, also called theobro-ma oil, is a pale yellow fat com-posed of particular fatty acids (around 36% monosaturated). It is one of the most stable fats because it contains natural antioxidants (e.g. vitamin E) that reduce rancidi-ty and allow for a storage life of 2 – 5 years. Furthermore, it has a mild chocolaty flavour and aroma, so it is an important ingredient in chocolate. Outside the food sector cocoa butter is used in cosmetic products, such as lotions, lip balms, shampoos, soaps, as well as phar-maceuticals. Lotions and oils con-taining cocoa butter are often used in aroma and massage therapy to promote relaxation and wellbeing.


C o c o a a n d M a l t

5

Cocoa powder is not the sameEach manufacturer supplies their own type of powder, with a

specific fat content and pH-value (degree of acidity) as well as a

distinctive colour and aroma.

Based on the fat content, cocoa powder can be classified into

three categories:

1. Cocoa with 20 – 22% cocoa butterThis type can be used in beverages for sensory reasons,

e.g. more mouth-coating and mouth-feel.

2. Cocoa with 10 – 12% cocoa butterThis is the standard powder used in Nestlé beverages,

e.g. NESQUIK, NESCAU or MILO.

3. Cocoa with 0% cocoa butterPredominantly beverage manufacturers may use this type to

alter certain properties of the powder, e.g. to improve its wetta-

bility and solubility.

Beyond beverages, cocoa powder is used as an ideal flavouring

agent in products such as ice cream, bread spreads, dairy prod-

ucts, biscuits and sweets. It adds colour as well as flavour.

Depending on the manufacturing process and the degree of acid-

ity, the colour of cocoa powder may vary from light orange-yel-

low to dark reddish brown.

cocoa liquor cocoa butter cocoa powder

Good to know

History of nESQUIKNESQUIK was developed in the USA in 1948 and introduced there as Nestlé Quik. The ingredients were cocoa powder and flavours such as cinnamon and vanilla, and in 2004 vitamins and minerals were added as well. In the 1950s it was launched in Europe as NESQUIK. In 1959 strawberry-fla-voured powder was introduced and is still available, along with other flavours such as banana and vanil-la. In 1973 the Quik Bunny – now known as Quicky the NESQUIK Bunny – was created. At first he was adorned with a large blue “Q” on a collar-like necklace, but since 2004 he flaunts “cooler” attributes which better express the values and modernity of the brand. In 1999 the brand name in all countries was changed to NESQUIK to devel-op worldwide recognition. During the past few years low sugar and sugar-free varieties were intro-duced in the USA, Germany and Canada.




the health benefits of flavonoidsMore than 4,000 flavonoids have been identified and there may

well be many more yet to be discovered. They can be divided into

various subclasses and are credited with being, among other

things: anti-inflammatory, anti-carcinogenic, anti-microbial and

anti-allergic. They are also potent antioxidants – some are even

more powerful than vitamin C or vitamin E – that help to protect

cells from damage caused by an excess of free radicals. Cocoa is

particularly rich in flavanols a subclass of flavonoids. More spe-

Coffee: 150 – 550mg

amount of polyphenols in different beverages (mg/glass or cup)

Good to REMEMBER

Caffeine and theobro-mine in beverages

Beverages

Coffee

Cocoa

Green tea

Caffeine (range per cup)

60 – 180 mg

6 – 42 mg

20 – 110 mg

theobromine (range per cup)

–

200 – 300 mg

< 3 mg Magnesium•

This mineral is essential for effective nerve and

muscle function. Furthermore, the organism

needs magnesium to convert nutrients into

energy. It promotes the absorption of calcium

(vital for proper bone structure) and vitamin C.

Phosphorus•

Phosphorus supports energy generation in body

cells and is important – together with calcium –

for forming hard mineral crystals in bones and

teeth.

Cocoa: 150 – 200mg

Green tea: 150 – 200mg

Minerals, especially:

Red wine: 200 – 800mg

Health benefits of cocoaalexander von Humboldt once stated about cocoa: “nowhere else has nature compressed such a store of the most valuable nutrients into such a small space as it has with the cocoa bean.”

Cocoa powder is a good source of:



7

cifically, it is rich in epicatechin and catechin. As a result, cocoa

consumption is, for instance, inversely associated with blood

pressure, has significant antiplatelet effects and reduces

inflammation generally in the body. Furthermore, it has been

shown that cocoa polyphenols increase HDL cholesterol and

protect against LDL oxidation, so they exert a positive overall

effect on blood cholesterol. The result of all these activities is

that cocoa and its polyphenols may be protective against cardio-

vascular disease.

Good to know

PhytochemicalsThe term phytochemicals refers to thousands of biologically active chemical compounds found in plants, that serve specific benefi-cial functions. By extension, ab-sorbing phytochemicals with our food can have many positive effects in the human body; some are antioxidant, some help to lower blood cholesterol – a major risk factor for cardiovascular disease – and some are protective against cancer. Most natural foods contain phytochemicals, especially vegeta-bles, fruits and herbs. A good way to ensure ingesting a variety of these compounds is to choose foods of every colour of the rainbow.

About 8 – 13% of the cocoa bean is made up of

polyphenols, a group of phytochemicals. The pro-

duction process of cocoa, such as fermentation,

roasting and alkalisation, reduces the overall

polyphenol content. The polyphenols in cocoa

are a subgroup of phytochemicals which include

“flavonoids”.

The average amount of fibre in cocoa beans is

comparable to that in whole wheat bread.

Together with cocoa butter, fibre accounts for the

slow absorption of glucose and thereby reduces

fluctuations in blood glucose levels (important for

glucose control).

Cocoa contains caffeine, but in much lower con-

centrations than coffee beans. The most relevant

alkaloid in cocoa is theobromine, which has a

similar effect as caffeine but is about 10 times

weaker and does not markedly affect the central

nervous system. Theobromine is mildly diuretic

(increases urine production) and relaxes the

smooth muscles of the bronchi in the lungs.

alkaloids

Polyphenols

fibre

Polyphenols

Phytochemicals

Flavonoids

Anthocyanins

Hydroxycin-namates

Isoflavones

Flavanones,flavones

Flavonols

Flavanols

EpicatechinCatechin


From cereal to maltthe preferred cereal for making malt extract is barley. the main reason is its high starch content, but it is also a good source of vitamins and minerals.

the process for producing malt extract involves two stages:a) Malting

b) Malt extract manufacturing.

the first stage – malting – comprises three steps:a) Steeping: In this step barley is soaked in water to stimulate the

conditions that start germination or growth. It typically takes

between 12 to 24 hours during which the water is changed one

or two times. At the end, the barley will contain approximately

38 – 40% moisture.

b) Germination: During this phase different groups of enzymes

are produced which are necessary for subsequent processing.

The changes taking place during germination are called “mod-

ification”.

c) Kilning: During this final step of the malting process, water is

extracted from the malt which, at this point, is known as

“green malt”, having a moisture content of around 10%. When

drying the malt, the kilning temperature is increased so that

the malt develops colour and flavour. By the end of kilning, the

malt will have a moisture content of 4 – 5%.

Aleurone layerDietary fibre; sugars; protein; lipids; polyphenols

GermSugars; protein; lip-ids; minerals; polyphenols

EndospermStarch, protein, dietary fibre

Good to know

What is malt extract?

Malt extract is a concentrated extract of:100% malted cereal, usually barley or sorghum

BranInsoluble dietary fibre; hemicellulose; cellulose; lignin

dried barley plant barley seeds malted barley malt extract




9

The next step is manufacturing the malt extract, starting with

cleaning the malt. Subsequently, the whole malted grains are

crushed to produce a grist and mixed with hot water in a mash

tun. The malt enzymes, which developed during germination,

convert the starch into sugar, which dissolves in the water.

Finally, the liquid, called “wort”, is separated from the remaining

malt husk and rapidly concentrated into a viscous liquid – the

malt extract.

MILO contains Protomalt®, a proprietary malt extract with a spe-

cific carbohydrates profile with reduced amount of simple sugars.

This trademarked malt is used in the production of MILO.

malt extract

Good to know

History of MIloMILO was developed by Thomas Mayne in 1934 in Australia. The name derives from MILON, a Roman athlete from Crotona. At the Pythian Games in Greece, around 600 B.C., Milon became famous for his strength. In 2002 MILO was fortified with ACTIGEN-E (a unique combination of 8 vitamins and 4 minerals). Normally added to milk or water, it can be served hot or cold. MILO is also enjoyed in various other ways across markets and forms a strong component of good nutri-tion, health and wellness.Over the years, the MILO brand has developed and been associated with energy and good health for active lifestyle.MILO liquid concentrate is a specific liquid product, created for operator to ensure consistent taste when dispensed cold, and mostly used by quick service restaurants.


C o C oa a n d M a lt1 0

nUtRIEnt PRoFILE oF MILo

Health benefits of MILo and nESQUIkMIlo and nESQUIK are nutritious drinks containing many valuable minerals and vitamins.

They are a very good source of:

nutrient

Energy

ProteinFat, totalCarbohydratesCalciumIronVitamin B1

Vitamin B2

average quantity per 20g serving with 200ml reduced fat milk (1.4%)

184.0 770.0 10.6 4.8 24.1 400.0 6.0 0.6 0.6

average quantity per 10g serving with 200ml skim milk (0.1%)

143.0 600.0 10.0 2.2 23.5 400.0 6.0 0.6 0.6

* based on a 2000 kcal dietExample based on MILO powder, Australia

Good to REMEMBER

Health benefits of milkMilk is one of the most nutrient-dense foods, consisting of a unique blend of carbohydrates, proteins, fats, vitamins and minerals. Con-suming at least 3 servings of milk or milk products per day can have a positive impact on health and disease prevention. Research has found that milk and milk products are important in the prevention of osteoporosis, in reducing the risk of cardiovascular disease, colon cancer and insulin resistance (dia-betes), and in facilitating weight management.

Vitamins are necessary cofactors for enzymes.

All of them are needed in energy metabolism,

some for muscle metabolism (especially vitamin

B1 and B6 ), some for forming red blood cells

(especially vitamin B2 ) and one in particular (B12 )

for folate metabolism and nerve function.

Calcium is the most common mineral in the body.

It is essential for bone growth and development as

well as for building and maintaining strong teeth.

Furthermore, calcium is involved in a number of

biological processes such as nerve function, mus-

cle contraction and blood clotting. Especially for

growing children and adolescents it is essential to

get enough calcium for proper bone growth.

Calcium

Iron is a constituent of haemoglobin, which deliv-

ers oxygen to cells, and of myoglobin, which

stores oxygen in muscle tissue. In addition, it is a

cofactor for a number of important enzymes, for

example ones involved in energy production and

the immune system.

Iron

VitaminsUnits

kcalkjggg

mgmgmgmg



1 1

QUIZ

1. originally cocoa came from: B Switzerland C South America d North America

2. which variety of cocoa bean is called “the prince of cocoa”?

o Criollo L Forastero M Trinitario

3. How many different chemical compounds are found in cocoa nibs?

A 500 C 600 E 700

4. How much cocoa butter does a cocoa bean contain?

J Around 20% k Around 37% o Around 54%

5. what is the fat content of the standard powder used in nESQUIk?

C 0% A 10 – 12% d 20 – 22%

6. Is nESQUIk a hot cocoa or a hot chocolate drink?

P Hot cocoa drink o Hot chocolate drink

7. the fibre in cocoa beans is necessary for:

A Effective nerve and muscle function

E Relaxing smooth muscles o Slow absorption of glucose

8. which is the most relevant alkaloid in cocoa?

V Caffeine w Theobromine

9. Cocoa intake is inversely associated with

B A good sleep C Diabetes d Blood pressure

10. which is the most commonly used cereal for MILo?

E Barley F Rice G Quinoa

11. MILo is a good source of: S Vitamin C R Calcium t Folate

Answer: cocoa powder

* 15 g in 200 ml of semi-skimmed milkExample based on NESQUIK powder, France

Carbohydrates deliver glucose in our body.

Glucose is the preferred fuel for the brain and can

be stored in the muscles and liver. Carbohydrates

are essential in helping to restore energy levels

for physical and mental activities, e.g. in school,

when consumed at key moments throughout

the day.

– A combination of 8 vitamins and

4 minerals

– A combination of energy-releasing

micronutrients for growth and

development

– For stronger bones and teeth

Energy

Branded active benefits

nUtRIEnt PRoFILE oF nESQUIknutrient

Energy

ProteinTotal carbohydratesFatSodiumDietary fibreCalciumMagnesiumPhosphorusVitamin B1

Vitamin B3

Vitamin B5

Vitamin B6

Vitamin B9

Vitamin CVitamin DVitamin E

Units

kcalkjggg

mgg

mgmgmgmgmgmgmgµgmgµgmg

15 g of powder

55.0 233.0 0.6 13.0 0.5 47.0 0.8 18.0 21.0 20.0 0.1 2.6 0.3 0.2 30.0 7.1 0.8 1.5

per cup*

152.0 634.0 7.3 22.0 3.7 49.0 0.8 261.0 46.0 210.0 0.2 2.7 1.0 0.3 39.0 11.0 0.8 1.6 1 2 3 4 5 6 7 8 9 10 11

nutriPro Food nr. 7 Menu for Kids Q1 / 2009

nutriPro Beverages nr. 4 Tea and Its Health Benefits Q2 / 2009

Heu

sser

Com

mu

nic

ates

aG

nutriPro Beverages nr. 1 Coffee: Wherever, Whenever, However

nutriPro Food nr. 1 Carbohydrates

nutriPro Food current magazines

nutriPro Beverages current magazines

next edition

next edition

nutriPro Beverages nr. 2 The Added Value of Milk

nutriPro Beverages nr. 3 Cocoa and Malt

nutriPro Food nr. 2 Cooking Methods

nutriPro Food nr. 3 Fat, Oil and Cholesterols

nutriPro Food nr. 4 Menu Planning

nutriPro Food nr. 5 Vitamins: The Orchestra For The Body

nutriPro Food nr. 6 Dietary Fibre – and Its Various Health Benefits

nEStlé ProfESSIonalnestec S.a.avenue nestlé 551800 VeveySwitzerland

cocoa and malt - · pdf filecameroon malaysia ghana côte d’ivoire indonesia...

Documents