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Chemistry of chocolits

mudasir malik

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Chemistry of chocolits
DEFINITION
“Chocolate is a solid mixture. In its basic form its composed of
cacao powder, cocoa butter and some types of sweetener such as
sugar, however modern chocolate included milk solids any added
flavours, modifier and preservatives”.
INTRODUCTION
Chocolate has become one of the most popular food types and flavors in the
world, and a vast number of foodstuffs, including
Cakes
Pudding
Chocolate brownies
Chocolate chip cookies
Many candies are filled with or coated with sweetened chocolate and bars of
solid chocolate and candy bars coated in chocolate are eaten as snacks.
Cont …………
HISTORY
The earliest evidence of chocolate is 1100 B.C. by the Mesoamerican
people. The chocolate beverage was so bitter it was used in beverages
know as Xocolati or “ bitter water”.
It was first introduced to Europe, during the 16th century, by a Spanish
conquistor named Hernan cortes.
HISTORY
Chocolate is created from the cocoa bean. A cacao tree with fruit in various stages of ripening

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Chemistry of chocolits

  • 2. DEFINITION “Chocolate is a solid mixture. In its basic form its composed of cacao powder, cocoa butter and some types of sweetener such as sugar, however modern chocolate included milk solids any added flavours, modifier and preservatives”.
  • 3. INTRODUCTION Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs, including Cakes Pudding Chocolate brownies Chocolate chip cookies Many candies are filled with or coated with sweetened chocolate and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks.
  • 5. HISTORY The earliest evidence of chocolate is 1100 B.C. by the Mesoamerican people. The chocolate beverage was so bitter it was used in beverages know as Xocolati or “ bitter water”. It was first introduced to Europe, during the 16th century, by a Spanish conquistor named Hernan cortes.
  • 6. HISTORY Chocolate is created from the cocoa bean. A cacao tree with fruit in various stages of ripening
  • 7. PROCESS OF MAKING 1.HARVESTING The cacao pods from the coca tree are crushed and left to ferment ….. Drying cacao beans from the pods …… beans are roasted ,graded and ground…..cacao butter is removed from chocolate liqour. 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 heates in tanks. 4.Tempring The mass is cooled in stages ….the mass is rewarmed follewed by cool down
  • 8. TYPES OF CHOCOLATE 1-Sweet Chocolate: • Contains no milk solids • Cannot contain less than 15% chocolate liquor 2-Dark Bittersweet Chocolate: • Contains the most chocolate liquor. • It is sweet chocolate that cannot contain less than 35% chocolate liquor. 3-Semi Sweet Chocolate: • Similar to dark bittersweet chocolate. 4-Baking Chocolate: • Contains no sweeteners and no milk.
  • 9. TYPES OF CHOCOLATE 5-Milk Chocolate: • Contains milk and sugar, which differs from bittersweet and semisweet chocolate. • Cannot contain less than 12% milk and cannot contain less than 10% chocolate liquor. • Can contain other ingredients but must comply with regulations. 6-White Chocolate: • Technically not real chocolate • Contains no chocolate liquor, which is one of the main ingredients in chocolate. • It’s made of cocoa butter, milk, and sugar.
  • 12. CHEMICAL COMPOSITION Chocolate contains: Theobromine Caffeine Phenylethylamine (PEA) Anandamide These chemical substances have a profound effect on the brain and demonstrate that chocolate has a definite physiological effect on the body. Theobromine and caffeine are both stimulants.
  • 13. CHEMICAL COMPOSITION Theobromine: Theobromine formerly known as Xantheose is a bitter alkaloid of the cacao plant with the chemical formula C7H8N4O2. Caffine: Caffeine (C8H10N4O2) is the common name for trimethylxanthine. Caffeine is naturally produced by several plants . For the plants, caffeine acts as a natural pesticide.
  • 14. CHEMICAL COMPOSITION Phenylethylamine (PEA): Phenylethylamine(PEA), acts as a releasing agent 1.Norepinephrine 2,Dopamine The first attraction causes us to produce more PEA, which results in those dizzying feelings associated with romantic love. Anandamide: Anandamide also known as N-arachidonoylethanolamine or AEA, is a fatty acid neurotransmitter.
  • 15. CHEMICAL FORMULA Theobromine was first discovered in 1841 in cacao beans by Russian chemist Alexander Voskresensky. Synthesis of theobromine from xanthine was first reported in 1882 by Hermann Emil Fischer. Theobromine is a slightly water-soluble (330 mg/L) crystalline, bitter powder. Theobromine is white or colourless but commercial samples can be yellowish.
  • 17. CHOCOLATE IMPACT IN HUMAN LIFE Chocolate may be good for the heart.  Chocolate contains chemicals like those found in red wine and green tea. Helps improve circulation Helps cut down blood pressure Vasodilator Use as diuretic. Treatment circulatory problems such as arteriosclerosis, vascular disease , angina pectoris and hypertension