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Health & Wellbeing

In honour of World Chocolate Day on 7 July, we delve into the health benefits of chocolate. You can thank us later!

chocolate mousse gif

Originally posted by satisfeye

Chocolate – one of the most consumed foods in the world – contains flavonoids, an antioxidant compound present in cocoa pulp, which can cause negative effects on human vascular health. 

However, new studies have explored the benefits of adding nutritional oils to food products, and found that adding high oleic peanut oil can increase the bioactive property of dark chocolate, leading to significant health benefits!

 High oleic peanut oil

 peanut oil

Adding microcapsules of high oleic peanut oil reduces the lipid content of dark chocolate and influences the nutritional composition, thus increasing the content of unsaturated fatty acids in the lipid fraction of chocolate. 

Studies have demonstrated that by adding microcapsules to the chocolate mass, the fat content would not rise, which means dark chocolate containing microcapsules has a lower amount of free fat. Therefore, the use of microcapsules can act as an alternative to protecting the fatty acids.

 chocolate bar

Phenolic compounds

Natural antioxidants are highly valued because they are protective agents and highly sought out to replace synthetic ones in plant products. A broad range of plant foods including cocoa have been sources of phenolic compounds. 

Trans-resveratrol, a phenolic compound is frequently associated with prevention of cancer, ischemias, diabetes, inflammations and viral infections. During chocolate production, the content of phenolic compounds naturally present in cocoa beans becomes lost or reduced. Therefore, it is important to minimise the loss of phenolic compounds. 

 antioxidant graphic

Although, phenolic compounds are essential to obtaining good quality coca beans, they also have a potentially negative influence on flavour conferring to bitterness. Understanding the factors that influence the losses of phenolic compounds is important in obtaining the final product with the desirable sensory attributes.

There is considerable evidence that cocoa with high oleic peanut oil and cocoa with high content of phenolic compounds can provide powerful health benefits, especially against heart disease.