What is Chocolate?

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en.wikipedia.org/wiki/Chocolate

barandcocoa.com/pages/chemistry-of-chocolate

biobeat.nigms.nih.gov/2020/02/the-chemistry-of-chocolate/

www.scharffenberger.com/pages/the-origins-of-cacao






Chocolate is made from the baked and crushed seeds from the pods of the cacao tree.

According to data from CEPLAC (2001), the cocoa plant can be described as follows.

Height: it can reach 5–8 m of height and 4–6 m of diameter of the crown. However, it can reach up to 20 m under forest condition, due to competition for light with other species.





Flowers - pods


Flowers - growing pods


Drawing of a pod


Maturing Pods




From pod to coco.


There are 4 varieties.


Migration from the Amazon to Mexico

History of Cacao

Cacao, a tree whose scientific name is Theobroma Cacao, was so named in 1753 by Swedish botanist Carl Linnaeus.

Theobroma is Greek for “food of the gods,”

and cacao is the Spanish adaptation of the Mayan name for the tree: kakaw.
It is found in the wild state, from Peru to Mexico.


The cacao tree is believed to have evolved in the Upper Amazon region in an area that now includes parts of Peru, Ecuador and Colombia. From there it spread northward, probably with the help of early Amerindians, across the Andes and into Central America where it became a part of their diet and culture.


When Cortez landed in Mexico in the early 1500s, he found cacao intricately woven into the culture and mythology. Mixed with maize and spices, cacao was consumed as a beverage by royalty, warriors and rich merchants, while the seeds or beans were used as currency.


The Spaniards modified this native beverage, replacing maize with sugar and adding cinnamon and vanilla. Over time, all of Europe developed a taste for this new beverage, which they called chocolate, and soon cacao was spread to tropical regions around the globe.


Early attempts were made to grow cacao like sugar cane, on large plantations. However, because cacao grows best in the shade of taller trees, it is particularly suited for small, family farms and home gardens. Today, as much as 80% - 90% of the world’s cacao is produced on farms of seven acres or less.

Compounds in Cocoa Solids

Chocolate also contains hundreds of chemical compounds, some of which react within the human brain to alter mood. These include:

Theobromine
Theobromine is a bitter chemical which widens the blood vessels, stimulates the heart, and acts as a mild diuretic; found in small amounts in cacao. Structurally the theobromine molecule is very similar to caffeine, and has similar effects.

Phenylethylamine
A bitter chemical which stimulates the body to make mood-altering drugs; often credited for chocolate’s uplifting effect.

Caffeine
A bitter chemical with similar structure to theobromine, with stimulant and slight anti-inflammatory properties; found in very small amounts in cacao.

Cannabinoid Receptor Activators
Chocolate contains three compounds which stimulate the production of anandamide, which binds to and activates cannabinoid receptors.

Beyond bodily and hormonal stimulants, cacao also contains salts made with metals, such as magnesium, potassium, calcium, and iron. These essential minerals may be present in small amounts, but they add up when you’re consuming chocolate with high cacao percentage.
How Do Compounds in Chocolate Contribute to Flavor?

Beyond the compounds found in cacao, it’s important to consider how the addition of sweeteners affects chocolate. Many of the compounds found in chocolate are bitter, which the brain associated with poison, making them unpleasant to eat. Sugar balances out those flavors, freeing the brain to focus on the hundreds of other compounds contributing to chocolate’s complex flavors.

Most chocolate contains a sweetener, usually some form of cane sugar, and those sugar molecules are also smoothed out and enveloped by cocoa butter during the conching process. Using a non-traditional sweetener, such as sugar alcohols or stevia powder, changes the composition and mouthfeel of the chocolate, sometimes making it taste sweeter. Erythritol in particular has a cooling effect in the mouth, which changes how you experience a chocolate’s flavor. With so many compounds in chocolate, it’s not possible for one chemical to completely dominate chocolate’s flavor more than sugar.

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Chocolate Science

Where Does Chocolate Come From?
What Countries Grow Cacao?
How Is Chocolate Made?
The Production of Chocolate
How Are Cocoa Pods Harvested?
How Are Cocoa Beans Processed After Harvest?
How Do Cocoa Beans Get to Chocolate Makers?
Varieties Of Cocoa Beans
What are the Best Cocoa Beans in the World?
What Is The Chemistry Of Chocolate
The Difference Between Hot

Cocoa, pronounced by the Olmecs as kakawa,[1] dates to 1000 BC or earlier.[1] The word "chocolate" entered the English language from Spanish in about 1600.[32] The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, "cocoa water". It is possible that the Spaniards coined the word (perhaps in order to avoid caca, a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".[33] A widely cited proposal is that the derives from unattested xocolatl meaning "bitter drink" is unsupported; the change from x- to ch- is unexplained, as is the -l-. Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli.[34] Other scholars reject all these proposals, considering the origin of first element of the name to be unknown.[35] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[36]
Types

Botanists believe that cocoa originates from the headwaters of the Amazon River, and it has expanded in two main directions, originating into two important groups: Criollo and Forastero (Pires, 2003). According to Beckett (1994), these terms were initially used in Venezuela to distinguish the native material of the region (Criollo) from the introduced material (Forastero). The Criollo, which spread northward to the Orinoco River, penetrating central America and southern Mexico, produces large fruits with a wrinkled, thin or thick surface, which presents red or green color (Tucci et al., 1996) (Fig. 1). In addition, its seeds are large, with a white or pale violet interior. It was the type of cacao cultivated by the Aztec and Mayan Indians. The Forastero has spread through the Amazon basin towards the Guianas. It is the true Brazilian cacao, which presents intensely pigmented seeds, with dark violet or blackish interior, green fruits when immature and yellow when ripe, ovoid shaped, smooth surface, imperceptibly furrowed or wrinkled (Beckett, 1994; CEPLAC, 2001).


According to Batalha (2009) the cocoa plant develops in the hot and humid climate in a geographic range comprised between the 20ºN and 20ºS parallels. Its cultivation extends from Venezuela, passing through Colombia, Central America and Mexico. When dispersing along the Amazon River, it also reaches the Guianas. However, about 70% of world production comes from West Africa, mainly from Ivory Coast (40%), Ghana (20%), Nigeria (5%), and Cameroon (5%). Brazil, before the introduction of the witch-broom disease (Moniliophtora perniciosa) in 1989, was the world's second largest cocoa producer, falling to the fourth position, accounting for only 4% after this disease (Leite, 2012).

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Tempering Chocolate

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. The beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.



www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/



With Easter upcoming, here’s another graphic on chocolate to go with the previous food chemistry graphic which looked at some of the chemicals it contains. This one examines the different structures of chocolate, why the tempering process is important to produce the highest quality chocolate – and why you shouldn’t leave your Easter chocolate lying around for months before eating it.

Cocoa butter is the primary ingredient in chocolate; it is composed primarily of fat molecules, and how these fat molecules are arranged determines the structure of chocolate. The molecules themselves don’t change at all in these different structures; what does change is how they are arranged or stacked together. The more efficiently they are stacked together, the higher the density of the structure formed, and the more stable.

Cocoa butter has at least six different structures, or ‘crystal forms’; the ability of a substance to display different structures is known as ‘polymorphism’. These crystal structures differ in how the molecules are arranged, which in turn influences their properties, such as appearance, taste, and texture. These, additionally, can affect the taste and quality of the chocolate, so it’s an important factor to consider for chocolate makers.

The best crystal form for chocolate, in terms of it exhibiting the best appearance and taste, is form V. This form has a shiny appearance, produces an audible snap when broken, melts in the mouth, and has a smooth texture. Unfortunately, it’s not the most stable of the six, and requires a process called ‘tempering’ in order for it to be the main structure present in manufactured chocolate.

If melted cocoa butter is simply allowed to cool naturally, a mixture of forms I-V will be obtained. Obviously, this isn’t ideal, as forms I-IV have less than desirable properties that impact on the quality of the chocolate. Tempering involves allowing the melted chocolate to cool very slowly, as this increases the amount of form V that is formed in the mixture. Once cooled, the chocolate can then be heated again to just below the melting point of form V – this melts forms I-IV, which all have lower melting points, but not the form V crystals. When the chocolate is again allowed to cool, it solidifies following the pattern of the existing form V crystals, and adopts a similar structure, with the end result being chocolate that has very little of the other forms of structure present.

We’ve yet to mention form VI, because it doesn’t form as melted chocolate solidifies, like the other forms. Instead, it forms only after several months, from form V. The fat molecules in form V have enough energy over this time period to change to form VI, which is harder, and melts too slowly in the mouth due to the higher melting point. It’s also possible to see fat ‘bloom’ forming on the chocolate – due to partial melting, causing the fats to rise to the surface.

This transformation is one that impacts on the quality of the chocolate, and therefore is one you probably want to avoid. It’s not something you have to worry about if you’ve no plans to leave chocolate lying around for long periods of time, but if you prefer consuming chocolate in moderation, the transformation of form V to form VI can be arrested simply by storing the chocolate in the fridge. This is because, at a lower temperature, the molecules in the structure don’t have enough energy to convert to form VI.

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Medical benefits and uses

www.medicalnewstoday.com/articles/325227

Medically reviewed by Cynthia Cobb, DNP, APRN, WHNP-BC, FAANP — Written by Aaron Kandola on May 21, 2019

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What are the benefits of cocoa butter?

What is cocoa butter?
Benefits
Nutrition
Side effects
Summary

We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process.

Cocoa butter is a popular home remedy that people use to promote healthy skin. What does the research say about the benefits of cocoa butter?

People have used cocoa butter for its health benefits for hundreds of years. Research suggests that cocoa butter can improve the skin, and it may have anti-inflammatory and antioxidant effects.

The research into these benefits is, however, limited. Most studies focus on cocoa powder, which has specific properties that could promote skin health. Little research has looked at whether these benefits extend to cocoa butter.

This article will discuss the benefits of cocoa butter, its uses, and possible side effects.

What is cocoa butter?
Cocoa butter can improve the skin and may have other health benefits.

Cocoa butter is a type of vegetable fat that comes from cocoa beans. Manufacturers extract creamy cocoa butter from the beans by fermenting, drying, roasting, and then pressing them. They turn the remaining portion into cocoa powder.

Cocoa butter is a common active ingredient in lotions, creams, and lip balms. According to some historical sources, people have been consuming or using cocoa in other ways since 460 ADTrusted Source.

In more recent times, researchers have found that cocoa has several healthful properties, including anti-inflammatory and antioxidant effects.

Many of these properties are due to substances that cocoa powder contains, such as catechin. Cocoa butter may also have healthful benefits.

Cocoa butter is also a primary ingredient in chocolate. Chocolate is made up of cocoa butter and cocoa powder, often with milk and sugar.

Benefits of cocoa butter

The following sections will explore the evidence for the benefits of cocoa butter.
1. Boosting skin health

Many skin care products contain cocoa butter, including moisturizers and anti-aging creams. These products claim to have several benefits for skin health, such as alleviating dry skin and improving skin elasticity.

Cocoa contains several antioxidants called polyphenols, which are a group of plant-derived chemicals with a range of potential health benefits. These polyphenols may have benefits for good skin health, such as reducing inflammation and protecting the skin from sun damage.

These polyphenols are primarily in cocoa powder, not necessarily in cocoa butter.

Despite being an active ingredient in many skin care products, there is little direct evidence that cocoa butter effectively improves skin health.

One cell studyTrusted Source suggests that cocoa polyphenols improved skin elasticity and skin aging and suggested that cocoa butter may enhance these effects. However, this was a small-scale study, and scientists need to carry out more research before they know the exact effects of cocoa butter on the skin.
2. Moisturizing the skin

Cocoa butter is a core ingredient in many skin moisturizers. Some people use pure cocoa butter to help relieve dry skin.

Like other natural moisturizers, such as coconut oil, cocoa butter is mostly made up of fatty acids. These fats may help form a protective layer on the skin, preventing moisture from escaping, and therefore stopping the skin from drying out.

Some people also use cocoa butter to relieve skin dryness from common skin conditions, such as eczema and psoriasis. While this works for some people, there is no scientific evidence that it will work for everyone.
3. Preventing stretch marks

Many people believe that cocoa butter can prevent stretch marks from developing, especially during pregnancy.

Some doctors and midwives may advise the use of cocoa butter during pregnancy to reduce the risk of stretch marks, but there is no evidence that using cocoa butter will achieve this.

One review reports that several studies failed to find any evidence that cocoa butter prevents stretch marks during pregnancy. They add that there is also no evidence that any topical cream prevents stretch marks.

Stretch marks are a natural part of pregnancy, and many will fade over time.
Cocoa butter nutrition

Pure cocoa butter is edible. However, it contains a mixture of Trusted Source monounsaturated and saturated fats and few nutrients.

According to the United States Department of Agriculture (USDA)Trusted Source, one tablespoon (tbs) or 13.6 grams (g) of cocoa butter has the following nutritional values:

120 calories
13.6 g of fat

Cocoa butter also contains small amounts of vitamin E and vitamin K.


Are there any side effects?
Cocoa butter moisturizers may include other ingredients that could irritate the skin.

Cocoa butter is safe for use on the skin. Pure cocoa butter does not contain any ingredients that are likely to cause problems in most people.

People can eat pure cocoa butter but should not ingest cocoa butter products designed for the skin.

As with many skin care products, cocoa butter formulations may contain other ingredients that could irritate the skin. Always check the label for potential irritants.
Summary

Cocoa butter is a type of fat that comes from the processing of cocoa beans. It is the primary ingredient of chocolate, and many people use it as a topical treatment for its potential skin benefits.

Cocoa butter could help to promote skin health and moisturize the skin. Though many people find cocoa butter beneficial, there is currently little to no scientific evidence that supports these claims. More research in this area may provide some evidence for the benefits of cocoa butter in the future.

Many popular skin care products contain cocoa butter as an active ingredient. People can purchase these products in drug stores or supermarkets or choose between brands online.

Last medically reviewed on May 21, 2019

Dermatology Nutrition / Diet Complementary Medicine / Alternative Medicine

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Gasser, P. et al. (2008). Cocoa polyphenols and their influence on parameters involved in ex vivo skin restructuring.
onlinelibrary.wiley.com/doi/abs/10.1111/j.1468-2494.2008.00457.x
Katz, D. L. et al. (2011). Cocoa and chocolate in human health and disease.
www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/
Latif, R. (2013). Health benefits of cocoa.
insights.ovid.com/pubmed?pmid=24100674
Moore, J. et al. (2012). Do any topical agents help prevent or reduce stretch marks?
www.mdedge.com/familymedicine/article/64949/dermatology/do-any-topical-agents-help-prevent-or-reduce-stretch-marks
Oil, cocoa butter. (2019).
fdc.nal.usda.gov/fdc-app.html#/food-details/171421/nutrients
Osman, H. et al. (2008). Cocoa butter lotion for prevention of striae gravidarum: A double‐blind, randomised and placebo‐controlled trial.
obgyn.onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0528.2008.01796.x
Scapagnini, G. et al. (2014). Cocoa bioactive compounds: Significance and potential for the maintenance of skin health.
www.mdpi.com/2072-6643/6/8/3202/htm
Skin conditions during pregnancy. (2018).
www.acog.org/Patients/FAQs/Skin-Conditions-During-Pregnancy?IsMobileSet=false

Medically reviewed by Cynthia Cobb, DNP, APRN, WHNP-BC, FAANP — Written by Aaron Kandola on May 21, 2019
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Ten tips to prevent stretch marks

How to prevent stretch marks
Risk factors
Treatment
Takeaway

Stretch marks appear on men and women of all ages, sizes, and skin types. They do not cause pain or health problems, but some people are bothered by their appearance. People often wonder how to prevent stretch marks from forming.

Skin can stretch to accommodate size changes, including those due to weight fluctuations, puberty, muscle gain, and pregnancy. If the skin stretches too quickly, the collagen and elastic tissues in the skin may break, resulting in stretch marks.

Stretch marks typically first appear as red, pink, or purple lines. Over time, the blood vessels heal, and the lines often fade and become less noticeable. However, they may not disappear entirely.

According to some estimates, up to 80 percent of the population get stretch marks. They are particularly common during and after pregnancy due to the rapid changes in the body.

Teenagers who experience fast growth and body changes during puberty may also develop stretch marks. Some people who gain muscle quickly, such as weightlifters, may get stretch marks on their arms, shoulders, and legs.
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How to prevent stretch marks

While there is no way to guarantee that a person will not develop stretch marks, the following tips may help reduce the likelihood:
1. Eat omega-3s
Chia seeds are a plant-based source of omega-3.

Omega-3 fatty acids help the skin stay supple. Many cold-water fish contain omega-3, including:

salmon
herring
mackerel
sardines

Vegetarian sources of omega-3 include:

chia seeds
flaxseed
walnuts
algae
soybeans

The 2010 Dietary Guidelines for Americans recommend 8 ounces (oz) of seafood per weekTrusted Source. Pregnant women should talk with a doctor to confirm how much fish it is safe for them to eat. They should also avoid fish that is high in mercuryTrusted Source.
2. Get vitamin D

Vitamin D is essential for healthy skin. A person can often get vitamin D from sun exposure.

However, too much sun exposure also raises the risk of skin aging and cancer. The Skin Cancer Foundation state that eating fortified foods and taking supplements when necessary is a safe way to get vitamin D without exposing skin to the sun.
3. Gain a healthy amount of weight during pregnancy

The American College of Obstetricians and Gynecologists recommend 25–35 pounds (lb) of total weight gain for pregnant women who are already at a healthy weight.

Women who are overweight before pregnancy should gain 15–25 lb, while underweight women should gain up to 40 lb.

Pregnant women should talk to their doctor about how much weight to gain during pregnancy because underlying health conditions can also affect the range.
4. Use a moisturizer
Moisturizing the skin regularly may help prevent stretch marks.

There are no creams or oils proven to prevent stretch marks. However, keeping the skin supple may be helpful for reducing the risk in some people.

Moisturizers can often help reduce itching that happens as the skin stretches. One review found that creams and oils may also help prevent stretch marks, but more recent research is necessary to confirm this.
5. Avoid anabolic steroid usage

Anabolic steroids weaken the skin’s structure, so people who use them, such as some athletes, may be more prone to stretch marks.

Anabolic steroids are not the same as corticosteroids, which are medications that people use to treat asthma, allergies, lupus, arthritis, and many other conditions.
6. Limit or avoid steroid creams for itching

Steroid creams or corticosteroids, which usually contain cortisone, may weaken skin’s collagen and result in stretch marks. However, people concerned about this should speak to a doctor before discontinuing them.

People can try anti-itch creams that do not contain cortisone for minor bug bites and rashes. They can also ask a doctor about nonsteroidal creams for conditions such as eczema.

If a person must use creams containing cortisone, it is best to use them only for as long as necessary before switching to a milder cream.
7. Eat plenty of fruits and vegetables

Researchers have not been able to prove that any specific vitamins prevent stretch marks, but evidence shows that skin needs a variety of nutrientsTrusted Source, including vitamins A, C, E, and zinc, to stay healthy. Fruits and vegetables are rich in these and other vitamins and minerals.
8. Get regular exercise

Exercising regularly can help a person lose weight and avoid weight gain in the future. Remaining at a healthy weight can reduce the risk of excessive skin stretching.

Exercise also increases blood flow to the skin, which can help the skin rebuild itself.
9. Wear sunscreen and avoid direct sun

The sun’s ultraviolet (UV) rays damage the skin’s collagen and elastin, which can make stretch marks more likely to form.

People should seek shade, wear UV-protective clothing, and apply sunscreen daily. It is essential to allow the sunscreen to absorb for 30 minutes before sun exposure and to reapply it at least every 2 hours while spending time in the sun.
10. Avoid smoking

Smoking reduces blood flow to the skin, which deprives it of the oxygen it needs to repair itself. In addition, smoking depletes nutrients in the body that the skin needs to stay healthy.

Smoking also releases damaging free radicals, which can break down the collagen and elastin fibers in the skin.
Risk factors
A woman may be more likely to have stretch marks from pregnancy if her mother had them.

Rapid growth and weight gain are the most common causes of stretch marks. However, not everyone who gains weight quickly or has a growth spurt as a teenager will develop them.

Experts believe that genetics may play a role in whether or not a person gets stretch marks. The American Society for Dermatologic Surgery say that if a woman’s mother had stretch marks after pregnancy, she is more likely to get them as well.

Researchers also recently identified specific genes that may predispose people to stretch marks.

Other research indicates that women who are younger and have a higher body weight during pregnancy are more likely to get stretch marks than older pregnant women who weigh less.
Treatment

There is no proven way to get rid of stretch marks once they appear. However, some new treatments look promising, including:

Laser or light therapy, which may help repair damaged collagen and soften the appearance of stretch marks.
Injections of platelet-rich plasma (PRP), which can help rebuild collagen and make stretch marks less visible.
Prescription tretinoin creamTrusted Source, which was effective in reducing stretch marks in a small 2014 study.
DermabrasionTrusted Source, which the same study found to be effective and have fewer side effects than tretinoin cream.

Takeaway

A healthful lifestyle can help keep the skin looking supple and smooth and may help prevent stretch marks.

However, genetics also contributes to a person’s likelihood of developing stretch marks, so it may not be possible for everyone to prevent them.

People who are bothered by their stretch marks may wish to talk to a doctor about clinical treatment options.
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Last medically reviewed on August 15, 2018

DermatologyPregnancy / ObstetricsWomen's Health / GynecologyComplementary Medicine / Alternative Medicine

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