Are cocoa flavanols in all chocolate or cocoa?
COCOAVIA® Brand Frequently Asked QuestionsNot 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.
Related QuestionsWhat are cocoa flavanols?
COCOAVIA® Brand Frequently Asked QuestionsCocoa 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.
Related QuestionsMars Botanical - Mars Botanical FAQsCocoa flavanols are naturally occurring plant compounds found in cocoa that have been linked to circulatory health benefits, although they are typically destroyed in traditional chocolate manufacturing. Mars Botanical is building upon Mars, Incorporated's research into cocoa flavanols. Our plant scientists are taking the study and application of these compounds to the molecular level.Related Questions
What are the benefits of cocoa flavanols?
Mars Botanical - Mars Botanical FAQsA growing body of evidence indicates that flavanols found naturally in cocoa beans and fresh cocoa provide a range of circulatory health benefits. Specifically, research indicates that cocoa flavanols may help: Increase blood flow to the brain, which could have important implications for learning and memory -Top of Page-
Related QuestionsAre antioxidants found in cocoa and chocolate good for me?
Contact Us - HERSHEY'SMany people don't realize that cocoa and therefore chocolate products deliver many naturally occurring compounds similar to other foods in a healthy, plant-based diet. Some of these beneficial compounds are minerals such as calcium, potassium, magnesium and copper. Much of the current research is focused on another group of compounds called flavanols. Because of their molecular structure, many compounds in the flavanol family can act as antioxidants.
Related QuestionsCan I substitute cocoa for baking chocolate in a recipe?
Contact Us - HERSHEY'SYes. This substitution can also be found on each HERSHEY'S Cocoa can. 3 level tablespoons of cocoa plus 1 tablespoon shortening equals 1 ounce of unsweetened baking chocolate.
Related QuestionsDo dark chocolate products have more flavanols?
Mars Botanical - Mars Botanical FAQsClaims that dark chocolate contains more flavanols than milk chocolate can be misleading. Many people erroneously equate the percentage of cocoa in dark chocolates with increased health benefits, but flavanols are largely destroyed during traditional manufacturing, regardless of the type of chocolate. Mars developed the Cocoapro® process to retain cocoa flavanols, and cocoa and chocolate products made with the Cocoapro process contain verifiable amounts of cocoa flavanols.
Related QuestionsDo all chocolate products contain significant levels of flavanols?
Mars Botanical - Mars Botanical FAQsNo. Traditional manufacturing processes such as fermentation and roasting drastically reduce the levels of flavanols in most chocolates. The Mars Cocoapro® process retains flavanols typically lost in chocolate manufacturing.
Related QuestionsWhy do you always call for organic chocolate and cocoa? Is non-organic not vegan?
VEGAN FAQSGood question! It's not that the non-organically-grown is not vegan, but there are ethical issues around the production of chocolate and cocoa. For more about this, see the article by John Robbins here. Organic is not necessarily fair-trade (see the article), but, if you can't find fair-trade chocolate and cocoa, organic at least does not endanger the workers with pesticides. Alot of us use chocolate chips for for cooking and baking. Cocoa butter is vegan.
Related QuestionsHow much caffeine does your chocolate / cocoa powder contain?
Rapunzel - True to Nature - Products - Frequently Asked Ques...Chocolate contains caffeine and theobromine, between 0.3% (milk chocolate) and 0.7% (bittersweet), mainly in the form of caffein. Caffeine, theobromine, and theophylline (in tea) are chemical compounds with closely related structures and similar pharmacological properties. They are all members of the class of compounds known as methylxanthines. They occur in many common food plants, such as coffee, tea, cocoa, mate (a South American drink), and cola.
Related QuestionsWhat is COCOA?
Chocolate FAQCocoa 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.
Related QuestionsWhat is the difference between flavonoids and flavanols?
COCOAVIA® Brand Frequently Asked QuestionsFlavonoids represent a diverse class of naturally occurring compounds found in a variety of foods such as fruits and vegetables. Flavanols are a distinct group of compounds within the flavonoid family and are the predominant flavonoids in tea, red wine and cocoa. Research on flavanols, including cocoa flavanols, provide compelling support in the role of these natural compounds in cardiovascular health.
Related QuestionsHow do you process the cocoa in Silk products?
Frequently Asked QuestionsThe 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.
Related QuestionsWhat is the difference between Natural Cocoa Butter and Deodorized Cocoa Butter?
Learn about natural oils, butters, body oils, shae butter, n...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.
Related QuestionsAre flavanols antioxidants?
Mars Botanical - Mars Botanical FAQsFlavanols may be known for their antioxidant activity, however, newer studies suggest that the health benefits they provide are the result of other mechanisms. Looking for products that claim "high in antioxidants" can be misleading because the measurements are taken in a test tube, not the human body. While flavanols (like many plant-derived substances) may act as antioxidants, their circulatory benefits have little to do with their antioxidant properties.
Related QuestionsWhat about Chocolate ?
MS-Diet - FAQ [Directly related to Ashton Embry's Best Bet D...Milk chocolate is definitely out. Dairy-free (dark) chocolate is best avoided due to the high saturated fat and sugar content. However, since cocoa beans are NOT a legume, some members treat themselves to a nibble of dark chocolate (Green & Black's organic Maya Gold for one) in moderation! Use your discretion, and check labels carefully. Top
Related QuestionsWhat is Dutch processed cocoa?
Candy USA!Dutch processed cocoa, which is also called "alkalized" cocoa powder, has been treated with an alkali during processing to produce a less harsh tasting, darkly colored cocoa. This process is purely to control flavor and color. Many people erroneously assume that alkalized cocoa powder is "better" than non-alkalized or "natural" cocoa powder. It is no better, just more mellow tasting and darker colored. For best results, use the type indicated in the recipe.
Related QuestionsWHAT IS THE COCOA CONTENT?
Diabetic and Low Carb ChocolateOur dark chocolate has 54% cocoa content, the milk chocolate has 34% and the white chocolate has 31% cocoa content. Because of our high cocoa content, you are able to benefit from the added antioxidant and polyphenols in the chocolate.
Related QuestionsHow do I install Cocoa on my system?
Cocoa FAQCocoa is shipped as a binhex (.hqx) archive containing a double-clickable installer file. Most web browsers will automatically unpack the .hqx archive leaving the installer file ready to use. If that's not the case, you may have to de-hqx it using Stuffit Expander or similar products. Double-click the Installer and follow the instructions. The installer will ask you to find the Plug-ins folder for your web browser to install the Cocoa Plugin.
Related QuestionsWhat is alkalized cocoa?
AH!Laska Organic Cocoa - AH!Laska Organic Cocoa Frequently A...Cocoa is available two ways: 1) "natural"; and 2) "alkalized" which is also known as "dutched" or "dutch process." Natural cocoa has nothing added to it and retains its rich, slightly bitter taste. Alkalized or dutched cocoa uses hydroxide to neutralize the acids in the cocoa, producing a less bitter and smoother taste. Both taste profiles are useful and recipes will often specify one type or the other, especially for baked items. For AH!LASKA products, we use only natural cocoa. Back to top
Related QuestionsAre antioxidants the same as flavanols, and if so, how many antioxidants are in CocoaVia®?
COCOAVIA® Brand Frequently Asked QuestionsNo, antioxidants are not the same as flavanols. Antioxidants are compounds which can slow or prevent the oxidation of other molecules. While flavanols have been shown to have some antioxidant-like effects, it is a true understatement to refer to them as solely antioxidants.
Related Questionsluxury chocolates, chocolate products, personalised chocolat...After fermentation, the beans are roasted and cracked to release the cocoa nibs, which are then crushed between heated rollers to produce cocoa mass - which consists of cocoa butter and cocoa powder in roughly equal quantities. Cocoa mass is a dark, bitter, chocolate-like substance, from which cocoa butter can be expressed at high temperature. Plain chocolate is made by refining a mix of sugar and cocoa mass.Related Questions
Chocolate Fountain HireThere is a range of chocolate types available. The most popular is milk, followed by dark then white. There is also a range of flavoured chocolate available including strawberry, lemon, orange, cappuccino, caramel and our special blend on milk & dark.Related Questions
AH!Laska Organic Cocoa - AH!Laska Organic Cocoa Frequently A...Raw cocoa beans are dried and roasted, then they are cracked, and the "nibs" (the center of the cocoa bean) are ground. Using a hydraulic press, the cocoa butter is extracted, leaving a dense, rich, and bitter substance called chocolate liquor. Despite the name, this substance does not contain any alcohol. After drying, the chocolate liquor is ground into powder form. This is unsweetened chocolate. Back to topRelated Questions
I love chocolate. Do you recommend organic chocolate?
Frequently Asked QuestionsI'm not surprised that you love chocolate. I've never met anyone who doesn't love chocolate. Frankly, I love chocolate. The Latin name for chocolate is "Theobroma," which means "food of the gods." Apparently, even the gods love chocolate. We love chocolate, because it helps us to love and feel loved. This is why chocolate is synonymous with Valentine's Day, the holiday of love.
Related QuestionsWhy is some chocolate so much more expensive than other chocolate?
Candy USA!The price of chocolate varies greatly from inexpensive candy bars to pricey truffles. Like wine, the price varies depending on the processing and quality of the original ingredients (a chocolate made from high quality cacao beans and other ingredients, with a greater percentage of cocoa butter, with more extensive refining during manufacture) and the amount of fine hand work needed to fashion the chocolate into a confection.
Related QuestionsIs HERSHEY'S SPECIAL DARK cocoa (dutched) the same as your regular HERSHEY'S Cocoa?
Contact Us - HERSHEY'SNo. Dutch processed cocoa has an alkalizing agent similar to baking soda added to neutralize the natural acidity of cocoa. It has a more mellow flavor and a darker color.
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