Natural Cocoa Butter usually retains a strong chocolate or cocoa odor and is more yellow in color. Deodorized Cocoa Butter will still have a slight odor and be lighter in color. Both butters are very hard in texture.

In the United States, food regulations require that all peanut butters contain a minimum of 90 percent peanuts. Ingredients such as salt or sugar are allowed to be used as flavoring. Vegetable oils are also used in small amounts as stabilizers. Stabilizers are used to maintain the consistency of the peanut butter by preventing the natural peanut oils from separating from the product and rising to the top of the jar.

Cocoa butter is the natural, cream-colored vegetable fat extracted from cocoa beans during the process of making chocolate and cocoa powder. Even though the word "butter" is in its name, it does not contain dairy ingredients of any kind. Back to Top

Peanut butter today is remarkably like that made 100 years ago. All peanut butter must, by law, contain a minimum of 90% peanuts. Both natural and regular peanut butters may contain some sugar and salt for flavoring. Some brands also contain a small amount of stabilizer (partially hydrogenated vegetable oil) to keep the oil from separating, which most consumers prefer. This also helps maintain peanut butter freshness.

Cultured butter is made with pasteurized cream in a churn just like regular butter with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream must rest for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and regular butter. After the fermenation, the cream is churned into butter.

Theobroma cacao , more commonly know as cacao, refers to the tree that produces cocoa beans. Cocoa is a general term used to refer to the product made from cocoa beans and to the chocolate drinks and flavorings made from cocoa powder.

Cocoa refers to either the dried and partially fermented fatty seeds in the pod of the cacao tree. Cocoa is usually in the form of cocoa powder made from grinding the seed and removing the butter. Cacao (rhymes with cow) is the seed found in the pod of a cacao tree. This is this part that includes the butter and is used to make chocolate.

Natural' often is misrepresented in product labeling to imply 'healthful,' but 'natural' only means that the product has undergone minimal processing. Unlike products that are certified organic, natural products have no certification or inspection system. Also, 'natural' does not necessarily relate to growing methods or the use of preservatives.

We give our peanut butter a vigorous stir at the beginning (making sure to get all the way to the bottom!) and then refrigerate it. The chilly temp keeps it emulsified so there's no need to stir again.

Krema Natural Peanut Butter is 100% #1 Fancy Grade Spanish Peanuts. We do not add salt, sugar, hydrogenated vegetable oils or any other preservatives to our peanut butter. It's the same way we've been making it since the company started in 1898! It is always fresh, we roast our delicious peanuts in small batches just before grinding to ensure the best peanut butter possible.

Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa.

Butter cookies are small bite size cookies usually decorated with sprinkles or fruit. Their primary ingredient is butter. We have assortments available by the pound which typically include some cookie bars as well as occasional candy pieces. Some butter cookies include nuts and flavors such as citron, almond and cardamom. Sugar cookies are cut out cookies in your favorite shape and decorated with fondant frosting. Sugar cookies at Deerfields are typically larger than butter cookies.

Natural hormones are, in fact, bioidentical hormones. The fact that the bioidentical hormones come from natural plants (soy or yam plants) does not make them bioidentical. From there they are taken to a chemical plant where they are further processed into the bioidentical forms. They are further tested for bioidentical purity, so that when a compounding pharmacy receives these products they are ready to be compounded into different dosage forms.

The natural flavor is a starter distillate. Starter distillate is a steam distillate of a culture grown on a skim milk medium which has been fortified with .01% citric acid. The culture could be one of the following: Streptococcus lactis, S. cremoris, S. lactis Subsp, Diactylactis, or Lueconostoc. (These are cultures that can also be found in kefir) According to our butter maker, distillate give the butter an old-fashioned tang, without having to sour the cream to achieve it. [back to top]

Cocoa flavanols are naturally occurring compounds found in cocoa beans. Preliminary studies suggest that cocoa flavanols may have a beneficial effect on cardiovascular health by: Promoting healthy platelet function, which may contribute to the maintenance of healthy blood flow and circulation. Reducing the oxidation of LDL, a process believed to be an initial step in the development of heart disease.

The cocoa beans used in Silk Chocolate Soymilk are Dutch processed. This means that the cocoa beans are cleaned, cracked and roasted. At the time of roasting, the beans are treated with alkali for color and flavor. This process yields a dark, flavorful cocoa "liquor," which is made into a cocoa cake that is then milled into cocoa powder. There is no dairy involved in this process.

Butter is a natural dairy product that has been used in cooking for millennia. Margarine is an industrial food substitute scientifically engineered to look vaguely like butter. The two can be interchanged in some recipes, however, too much margarine can cause Rickets.

Nut butter refers to nuts that may or may not be toasted before being ground into a smooth, creamy spread such as almond or peanut butter. Nut paste usually refers to ground nuts that have been blended with a quantity of sugar. Nut Pastes may be made from raw nuts that are cooked with sugar, such as for almond paste and marzipan. Some Europeans made this type of paste with raw pistachios. Apricot kernels may also be made into a paste of this type.

Not all chocolate or cocoa contain the same level of cocoa flavanols, because these compounds can be lost during processing of the cocoa. Mars, Incorporated developed a proprietary method of gently processing cocoa beans shown to retain much of the naturally occurring flavanols in their chocolate products.

Cancer is viewed as a local disease, namely the tumor. By cutting out the tumor, irradiating it, or flooding the body with toxic (and often carcinogenic) drugs, the conventional physician hopes to destroy the tumor and restore the patient to health. The tumor is merely a symptom and the cancer treatment aims to correct the root causes of disease in the whole body.

Many brands of natural peanut butter have a tendency to separate while baking. The trick is finding a brand that tastes good and can hold up to high heat situations. On the rare occasions I use peanut butter, it is generally Peanut Butter & Co.'s Smooth Operator, which is a natural peanut butter and things turn out fine. Creamy Peter Pan peanut butter is my favorite for baking amoung the non-natural peanut butters.

Kukui oil in its natural state has a distinctive odor. We pump steam through the oil under a vacuum to deodorize it.

The differences between raw, refined and highly refined Shea Butter lie in how the Shea Butter is extracted from the nut and how it is processed after that. Manual extraction processes leave more of the raw ingredients in the Shea Butter. After it is extracted, it can be further refined removing color and impurities that some people don't like. This further refining can also remove some of the smell.

Premium Grade A Shea Butter has been clinically analyzed and graded according to a scale established by the American Shea Butter Institute in an effort to provide uniformity in an industry heretofore lacking any means of quality control or standards. The scale is based on scientific evaluation of nonsoponifiables times the Vitamin A content divided by the percentage of free fatty acids times the peroxide count. Premium Grade A is the best of the 100% pure Shea Butters.

Wholly natural. Brewer's yeast may be the best source of the vitamin-B complex, so Marmite is rich with natural vitamin-B, as well as riboflavin and niacin.

Definition: A natural bridge is a type of natural arch. In general, a natural bridge is distinguished from other types of natural arches by having one or more of the following attributes: a current of water, such as a stream, clearly was a major agent in the formation of the opening (hole) [genetic] it has the general appearance of a man-made bridge, e.g., a flat, level top over an arched opening [anthropomorphic].

Vitamin E, Aloe Vera and Cocoa Butter have been used for many years to help promote healing. While each will provide some limited healing benefits, these products have not been shown to be as effective as SCAR LESS? Generation III Topical Gel for long-term scar management. Since these are organic products, they are media for microorganism growth. When microorganisms grow at the site of the scar, the immune system must divert attention to fighting off these unwelcome invaders.