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has established a maximum allowable daily level of oral cadmium exposure of 4.1 μg and requires products containing more than this amount per daily serving to bear a warning on the label. One investigation by an independent consumer testing laboratory found that seven of nine commercially
587:
has imposed a limit (as of 1 January 2019) for cadmium in cocoa powder of 0.6 μg per gram of cocoa powder and 0.8 μg per gram for chocolate with ≥ 50% total dry cocoa solids. In Canada, a daily serving of a natural health product must contain no more than 6 μg of cadmium for an
785:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
631:
Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). "Impact of
Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders".
118:
where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable
689:
Cocoa solids are calculated on a dry basis (after the deduction of moisture) and include cocoa mass, cocoa powder and cocoa butter. The total dry cocoa solids are the sum of the dry non-fat cocoa solids (NFCS) and cocoa
593:
available in the US cocoa powders and nibs selected for testing contained more than 0.3 μg of cadmium per serving gram; five of these products exceeded the EU limit of 0.6 μg per gram.
588:
individual weighing 150 pounds (68 kg) and 3 μg for a 75 lb (34 kg) individual. While the US government has not set a limit for cadmium in foods or health products, the
479:
64:, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
764:
82:
Other definitions of cocoa solids include all cocoa ingredients (cocoa mass, cocoa powder and cocoa butter). In this case, cocoa solids without cocoa butter are specified as
126:
Because of its acidity, natural cocoa is often paired in recipes with baking soda. This neutralizes the acidity and creates carbon dioxide which in cakes helps them rise.
1585:
159:
The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. Alkalizing agents employed vary, but include
1516:
727:
1553:
1528:
950:"Commission Regulation (EU) No 488/2014 of 12 May 2014: Amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs"
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1548:
797:
902:
707:
558:. The amount of flavonoids depends on the amount of processing and manufacturing the cocoa powder undergoes. Alkalization, also known as
144:
agent to modify its color, neutralize its pH and give it a milder taste compared to natural cocoa. It forms the basis for much of modern
1062:
1654:
792:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
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68:
is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic.
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994:"Proposition 65 Maximum Allowable Daily Level (MADL) for Reproductive Toxicity for Cadmium (Oral Route)"
317:
832:
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1021:
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854:
Zięba K, Makarewicz-Wujec M, Kozłowska-Wojciechowska (2019). "Cardioprotective
Mechanisms of Cocoa".
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583:, found naturally in high levels in the soil of some regions of cocoa-producing countries. The
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Science and
Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
478:
for adults, except for potassium, which is estimated based on expert recommendation from
79:, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization.
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31:
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Dutch process cocoa or
Dutched cocoa is cocoa powder that has been treated with an
57:
903:"Product Review: Cocoa Powders, Dark Chocolate, Extracts, Nibs, & Supplements"
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Mixture remaining after cocoa butter is extracted from cocoa beans
562:, causes its content of flavonoids to be substantially reduced.
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226:
1040:
120:
757:"Daily Value on the Nutrition and Supplement Facts Labels"
30:"Cocoa powder" redirects here. For the beverage mix, see
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has been treated with an alkali to neutralize the acid.
60:, the fatty component of the bean, is extracted from
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789:Dietary Reference Intakes for Sodium and Potassium
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622:
181:Nutritional value per 100 g (3.5 oz)
1056:
897:
895:
8:
857:Journal of the American College of Nutrition
728:"Art of Darkness II: Cocoa : Good Eats"
175:
114:Natural cocoa powder is extracted with the
1063:
1049:
1041:
972:"Quality of natural health products guide"
833:"Cocoa, dry powder, unsweetened per 100 g"
753:United States Food and Drug Administration
730:. Food Network. 2009-11-16. Archived from
634:Journal of Agricultural and Food Chemistry
264:
174:
705:Materials Handled Cocoa Powder: Overview
93:
618:
1534:European Cocoa and Chocolate Directive
1549:International Cocoa Quarantine Centre
7:
1517:Côte d'Ivoire–Ghana Cocoa Initiative
722:
720:
210:57.90 g of which fibre approx. 33 g
1586:Production in São Tomé and Príncipe
579:, a toxic heavy metal and probable
909:. ConsumerLab.com LLC. 17 May 2014
25:
1684:
1671:
1670:
1544:International Cocoa Organization
1495:Child labour in cocoa production
44:after extraction of cocoa butter
1685:
814:from the original on 2024-05-09
767:from the original on 2024-03-27
176:Cocoa, dry powder, unsweetened
1:
1559:Philippine chocolate industry
1020:Hamel, PJ (10 January 2014).
870:10.1080/07315724.2018.1557087
835:. USDA FoodData Central. 2020
532:levels are moderate (table).
504:of 20% or higher), including
105:, or "natural", cocoa (right)
474:Percentages estimated using
542:Health effects of chocolate
467:Link to USDA Database entry
191:954 kJ (228 kcal)
1737:
1523:The Dark Side of Chocolate
714:. Retrieved: 2 April 2014.
575:Cocoa powders may contain
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1576:Production in Ivory Coast
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101:cocoa (left) compared to
1554:Manufacturers (vertical)
546:Cocoa powder is rich in
1716:Components of chocolate
1413:Chocolate-covered foods
476:US recommendations
1591:World Cocoa Foundation
1022:"The A–B–C's of cocoa"
667:Talbot, Geoff (2009).
480:the National Academies
106:
75:Cocoa powder contains
52:are the components of
45:
1581:Production in Nigeria
1539:Harkin–Engel Protocol
1328:Chocolate chip cookie
269:Vitamins and minerals
97:
40:
1529:Environmental impact
1388:Cioccolato di Modica
488:Cocoa powder is 58%
84:non-fat cocoa solids
1646:Military chocolate
1607:Chocolate addiction
1564:Production in Ghana
1353:Chocolate ice cream
1170:Tetramethylpyrazine
1028:. King Arthur Flour
590:state of California
177:
161:potassium carbonate
136:Dutch process cocoa
130:Dutch process cocoa
90:Physical properties
70:Dutch process cocoa
1617:Chocolate fountain
1343:Chocolate crackles
710:2014-04-07 at the
421:Other constituents
107:
46:
1703:
1702:
1627:Chocolate museums
1622:Legal definitions
1569:Ghana Cocoa Board
1485:Organic chocolate
1439:Aerated chocolate
1383:Chocolate truffle
1368:Chocolate pudding
1358:Chocolate liqueur
1318:Chocolate brownie
1313:Chocolate biscuit
929:"Chocolate Terms"
799:978-0-309-48834-1
646:10.1021/jf801670p
640:(18): 8527–8533.
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148:, and is used in
16:(Redirected from
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974:. 20 August 2012
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62:chocolate liquor
56:remaining after
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1363:Chocolate milk
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117:
116:Broma process
110:Natural cocoa
109:
104:
103:Broma process
100:
99:Dutch process
96:
89:
87:
85:
80:
78:
73:
71:
67:
63:
59:
55:
51:
43:
39:
33:
32:Hot chocolate
19:
1721:Food powders
1689:
1675:
1632:Chocolatiers
1600:Other topics
1521:
1507:Chocolaterie
1205:Valeric acid
1180:Theophylline
1106:
1102:Cocoa solids
1101:
1097:Cocoa butter
1030:. Retrieved
1025:
1000:. Retrieved
988:
976:. Retrieved
966:
954:. Retrieved
952:. 2014-05-12
944:
933:. Retrieved
923:
911:. Retrieved
906:
861:
855:
849:
837:. Retrieved
827:
816:. Retrieved
788:
780:
769:. Retrieved
760:
747:
736:. Retrieved
732:the original
688:
669:
662:
637:
633:
574:
552:flavan-3-ols
550:(especially
545:
487:
425:
420:
295:
290:
283:
249:
225:
201:
158:
139:
125:
113:
83:
81:
74:
66:Cocoa powder
65:
58:cocoa butter
50:cocoa solids
49:
47:
18:Cacao powder
1650:Switzerland
1512:Chocolatier
1464:Sugar crust
1296:Caffè mocha
1175:Theobromine
1145:Flavan-3-ol
913:10 February
839:19 February
556:polyphenols
502:Daily Value
451:Theobromine
54:cocoa beans
1710:Categories
1240:Couverture
1190:Tryptophan
1185:Tryptamine
1165:Salsolinol
1140:Enkephalin
1135:Endorphins
1125:Anandamide
1118:Components
1083:Cocoa bean
935:2013-05-27
818:2024-06-21
771:2024-03-28
738:2013-05-27
614:References
581:carcinogen
548:flavonoids
536:Flavonoids
514:phosphorus
357:Phosphorus
142:alkalizing
42:Press cake
1469:Tempering
1432:Processes
1408:beverages
1073:Chocolate
1002:22 August
978:22 August
956:22 August
690:butter...
608:Chocamine
518:potassium
510:magnesium
506:manganese
370:Potassium
344:Manganese
331:Magnesium
171:Nutrition
150:ice cream
146:chocolate
77:flavanols
1678:Category
1478:Industry
1449:Conching
1289:Products
1260:Modeling
1250:Gianduja
1235:Compound
1200:Tyrosine
1195:Tyramine
1150:Lecithin
1130:Caffeine
1026:Flourish
886:58582304
878:30620683
812:Archived
808:30844154
765:Archived
755:(2024).
708:Archived
675:Elsevier
654:18710243
597:See also
528:, while
441:Caffeine
426:Quantity
351:3.837 mg
325:13.86 mg
291:Quantity
285:Minerals
1692:Outline
1642:History
1459:Enrober
1398:Ganache
1230:Belgian
577:cadmium
530:calcium
498:protein
455:2060 mg
403:6.81 mg
377:1524 mg
305:Calcium
258:19.60 g
251:Protein
234:13.70 g
1306:brands
1225:Baking
1032:30 May
884:
876:
806:
796:
681:
652:
566:Safety
524:, and
496:, 20%
492:, 14%
445:230 mg
435:3.00 g
383:Sodium
364:734 mg
338:499 mg
312:128 mg
187:Energy
1393:Fudge
1280:White
1275:Swiss
1216:Types
997:(PDF)
882:S2CID
432:Water
390:21 mg
1423:Mole
1270:Ruby
1255:Milk
1245:Dark
1034:2015
1004:2016
980:2016
958:2016
915:2015
874:PMID
841:2021
804:PMID
794:ISBN
679:ISBN
650:PMID
526:zinc
522:iron
396:Zinc
349:167%
336:119%
318:Iron
163:and
48:Dry
866:doi
761:FDA
642:doi
494:fat
401:62%
375:51%
362:59%
323:77%
310:10%
296:%DV
227:Fat
1712::
1024:.
905:.
894:^
880:.
872:.
862:38
860:.
810:.
802:.
763:.
759:.
719:^
697:^
687:.
673:.
648:.
638:56
636:.
621:^
520:,
516:,
512:,
508:,
388:1%
167:.
152:,
121:pH
86:.
1064:e
1057:t
1050:v
1036:.
1006:.
982:.
960:.
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888:.
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656:.
644::
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34:.
20:)
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