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The Composition Of The Cocoa Butter Is Applied In Detail

Wuxi Huadong Cocoa Food Co., Ltd | Updated: Sep 28, 2017

The authenticity of the method can be distinguished from three aspects: Appearance: pure, good quality chocolate appearance bright, complete, good gloss, poor quality of the chocolate is almost no luster, rough appearance; texture: breaking apart after the texture, good chocolate Very pure, uniform, bad chocolate has a lot of pores, very uneven; taste: pure chocolate due to contain natural cocoa butter, the entrance is melting, bring a very wonderful feeling, bad chocolate melting in the mouth when there is a chew The feeling, but also with some smell, such as smoke, paste or flavor flavor.Cocoa Butter

The cocoa butter in chocolate is a natural fat in cocoa beans and consists of saturated fatty acids, monounsaturated fatty acids, and other small amounts of less than 5% fatty acids. Studies have shown that cocoa butter, despite its high saturated fat content, does not increase blood cholesterol as other saturated fats. This is because the chocolate contains saturated fatty acids containing large amounts of stearic acid and palmitic acid.Cocoa Butter

Stearic acid has a neutral effect on cholesterol, does not rise nor lower, and palmitic acid can slightly reduce the cholesterol concentration, so chocolate saturated fatty acids in blood cholesterol levels have no effect. While oleic acid in monounsaturated fatty acids can reduce body cholesterol levels.Cocoa Butter

Chocolate LDL is a fat and protein complex that can carry cholesterol and fat in the blood circulation. In order to maintain the health of the cardiovascular system, not only to maintain normal LDL cholesterol levels, but also to maintain the normal oxidation rate of LDL cholesterol. Chocolate in the monounsaturated fatty acids contained in the active ingredient, but also with antioxidant oleic acid and linolenic acid. Chocolate contains a magic called "polyphenols", which can effectively prevent the fatty substances in the human arteries in the oxidation or convergence, the cardiovascular have a great protective effect. At the same time, chocolate is also rich in magnesium, copper, iron, zinc and other trace elements, they are antioxidant, energy metabolism plays an indispensable role. In addition, flavonoids in chocolate can greatly extend the role of other important antioxidants (such as vitamin E, vitamin C) in the body, for the protection of other nutrients to provide a strong backing.Cocoa Butter

Wuxi Huadong Cocoa Food Co., Ltd