Types of chocolate

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Chocolate is a variety of foods derived from cocoa (chocolate), mixed with fat (for example, brown butter) and powdered fine sugar to produce solid confectionery. There are several types of chocolate, that are classified according to the proportion of cocoa used in certain formulations.

The use of certain name names is sometimes subject to international government regulations. Some governments set different chocolate solids and chocolate ranges.

Video Types of chocolate

Terminology

Chocolate seed products (or other alternatives) from which chocolate is made are known by different names in different parts of the world. In the American chocolate industry:

• The chocolate drink is ground or melted from the end of cocoa beans, containing the equivalent of cocoa and solid parts.
• Cocoa butter is a fat component of nuts.
• Cocoa solids are the remaining non-fat part of cocoa beans, ground into powder.

Maps Types of chocolate

Type

Different shapes and flavors of chocolate are produced by varying the amount of different ingredients. Other flavors can be obtained by varying the time and temperature when baking beans.

Flavors such as mint, vanilla, coffee, oranges, or strawberries are sometimes added to chocolate in the form of cream or in very small pieces. Chocolate bars often contain additional ingredients such as peanuts, nuts, fruits, caramels, and crispy rice. Chocolate pieces, in various flavors, are sometimes added to breakfast cereals and ice cream.

By country/region

United States

The US Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products:

In March 2007, the Chocolate Manufacturers Association, whose members included Hershey's, NestlÃÆ'Â ©, and Archer Daniels Midland, began lobbying the US Food and Drug Administration (FDA) to change the legal definition of chocolate to allow for the substitution of "safe and appropriate vegetables." fats and oils "(including partially hydrogenated vegetable oils) for cocoa butter in addition to using any" sweetening agent "(including artificial sweeteners) and milk substitutes The FDA does not allow a product to be referred to as" chocolate " To overcome this restriction, products with cocoa substitutes are often labeled or labeled as "chocolate" or as in the case of Mr. Hershey Goodbar containing vegetable oil, "made with chocolate".

Canada

The law for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Administration (FDR), under the Food and Drug Administration (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of FDR and FDA (food-related).

Use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada can not contain fat or vegetable oil.

The only sweetening agent allowed in chocolate in Canada is listed in Division 18 of the Food and Drug Administration. Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohol (sorbitol, maltitol, etc.) Not permitted.

Products manufactured or imported into Canada containing unauthorized ingredients (vegetable fats or oils, artificial sweeteners) can not be legally called "chocolate" when sold in Canada. Non-standard names like "candy" should be used.

European Union

Products labeled "Milk Milk Family" elsewhere in the EU are permitted to be labeled only "Milk Chocolate" in Malta, England and the Republic of Ireland.

Japanese

In Japan, 'chocolate products' are classified on an elaborate scale (q.v.ja: ?????? # ?????????).

Chocolate ingredients ( ???????? , chokor? to the kernels ) :

• Pure chocolate ingredients ( ????????? , < i> jun-chokor? to kiji )

Cocoa content> = 35%, cocoa butter> = 18%, sucrose <= 55%, lecithin <= 0.5%, no additives other than lecithin and vanilla flavor, no fat besides chocolate butter and milk fat, water <= 3%

• Pure milk chocolate ingredients ( ??????????? , jun-miruku chokor? to kiji )

Cocoa content> = 21%, cocoa butter> = 18%, milk solids = 14%, milk fat> = 3.5%, sucrose <= 55%, lecithin <= 0 , 5%, no additives other than lecithin and vanilla, no fat other than brown fat and milk fat, water <= 3%

• Chocolate material ( ???????? , chokor? to kiji )

Cocoa content> = 35%, cocoa butter> = 18%, water <= 3%. Also allowed to substitute milk solids with cocoa content as follows: cocoa content> = 21%, cocoa butter> = 18%, combined milk solids & amp; cocoa content> = 35%, milk fat> = 3%, water <= 3%.

• Milk chocolate ingredients ( ??????????? , miruku chokor? to kiji )

Cocoa content> = 21%, cocoa butter> = 18%, milk solids> = 14%, milk fat> = 3%, water <= 3%

• The quasi chocolate ingredient ( ????????? , jun-chokor? to kiji ) ^a

Cocoa content> = 15%, cocoa butter> = 3%, fat> = 18%, water <= 3%

• Dairy milk chocolate material ( ??????????? , jun-miruku chokor? to kiji )

Cocoa content> = 7%, cocoa butter> = 3%, fat> = 18%, milk solids> = 12.5%, milk fat> = 2%, water <= 3 %

Produk cokelat ( ???????? , chokor? ke seihin ) :

Products using milk chocolate or pseudo-milk chocolate as described above are handled in the same way as chocolate/quasi chocolate.

• Chocolate ( ?????? , chokor? to )

Processed chocolate products made from chocolate itself or contain at least 60% chocolate ingredients. Processed chocolate products should contain at least 40% chocolate based on weight. Among the chocolate processed products, which contain at least 10% by weight of the cream and no more than 10% water can be called raw chocolate ( ?????? , chokor name? to )

• Sweet chocolate ( ???????? , chokor? to kashi )

Processed chocolate products containing less than 60% chocolate ingredients

• Quasich chocolate ( ??????? , jun-chokor? to )

Quasi symbols should be officially circled. Processed quasi chocolate products made from quasi chocolate itself or contain at least 60% quasi chocolate ingredients.

• Quasi tan chocolate ( ????????? , jun-chokor? to kashi )

Quasi-processed chocolate products containing less than 60% quasi-tan matter

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Definitions

Chocolate is a product made from solid cocoa or cocoa butter or both. The amount and type of cocoa solids and fats implied by the term is a matter of controversy. Manufacturers have an incentive to use the term for cheaper variations to produce, containing less cocoa and more cocoa substitutes.

There has been a dispute in the EU about the definition of chocolate; This dispute covers several ingredients, including the type of fat used and the amount of cocoa. However, in 1999, the EU solved the fat problem by allowing up to 5% of the chocolate content to be one of five alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, cocum, or mango kernel oil.

The recent solution is to reduce the amount of cocoa butter in a candy bar without using vegetable fats by adding polyglycerol polyricinoleate (PGPR), which is an artificial emulsifier of artificial oil that simulates the fat mouthfeel. Up to 0.3% PGPR can be added to chocolate for this purpose.

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Quality

Cocoa beans can be tested for quality as certain varieties using DNA testing, especially by testing single nucleotide polymorphisms that act as markers.

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See also

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References

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External links

Source of the article : Wikipedia