The fruits of cocoa - a valuable food raw materials. They contain 4-6% water, about 50% fat (cocoa butter), 12 - 15% protein, 6-10% carbohydrates. Cocoa butter - the only vegetable oil that has a firm consistency. Therefore, Chocolate is solid, but pleasantly melts in your mouth. Cocoa butter has a golden color, delicate flavor and aroma. It consists of various glycerides. The most important of them (80%) are palmitic and stearic (55 - 57%), oleic (33%), linoleic (2%) acid. Cocoa butter is used in cosmetics, pharmaceutical, confectionery and other industries. In the pharmaceutical industry it is the best basis for making candles and pills. In folk medicine, cocoa butter used as antibechic and emollient. The bulk of carbohydrate is starch (7 - 10% of the kernel). In addition, the nucleus contains monosaccharides - glucose and fructose, and disaccharides - sucrose. Cocoa powder is rich in potassium and phosphorus.
The structure of cocoa is very important physiologically active compound theobromine, which has a stimulating effect on cardiac activity, expands blood vessels and the bronchial muscles, increases urination. On the basis of theobromine produced a number of medicines. In chocolate usually contains about 0.4% theobromine, which is a completely safe dose, but enough to give chocolate tiled or drink tonic properties, ability to increase efficiency and relieve fatigue. In theobromine, cocoa beans contain 0,05-0,1% caffeine, red pigment - a substance that create a subtle aroma of a particular characteristic of cocoa and chocolate. This sweet savor provide at least 40 volatile compounds. Of these the most important terpene alcohol - linalol. By aromatobrazuyuschim substances are also esters of fatty acids - Amyl acetate, amilbutirat, butyl acetate.
Tanning and similar substances give cocoa bean flavor and color. They consist of catechins and anthocyanins.
Most catechins found in unroasted cocoa beans. In the process of heat treatment their number decreases. Tannins may increase constipation. When diarrhea beverage made of water, would be welcome.
Cocoa stimulates secretion of gastric juice (at elevated secretory activity of its use should be avoided, and vice versa). It is contraindicated with a peptic ulcer, erosive gastritis. Due to the large number of purine bases and organic acids, as well as high energy value can not be used for obesity, diabetes, gout, atherosclerosis, liver disease, kidney disease.
The exciting action of cocoa drinks and chocolate is expressed not as strong as tea or coffee. Therefore, drink cocoa and chocolate can be given mainly to children, the sick. However, too frequent use of cocoa and chocolate is undesirable. This is because it contains theobromine, and oxalic acid may influence the reduction of calcium in the body and lead to a weakening of bone structures. Given the stimulating effect of cocoa, his caution be included in the diet of those suffering from cardiovascular diseases (hypertension, decompensated heart failure).
By their nutritive value of cocoa and chocolate occupy one of the highest among all food products. It should be noted that chocolate bars and chocolate powder - various products. Powder contains less cocoa butter. Therefore, for the preparation of liquid chocolate and various beverages such as chocolate are not recommended for use in chocolate bars - the fat can simply swim in the cup.
Cocoa and chocolate are preparing a wide variety of drinks - sweet, flavored, hot and cold.
