Cacao

Cacao, Theobroma cacao, has been suggested as a potential source of brown colorants. The cocao, pods, beans, shells, cotyledons, husks, and stems all contain a complex mixture of polyphenols such as cyanidin glycosides, leu-coanthocyanins, (-)-epicatechins, quercitin glycosides, and the acyl acids p-coumaric and gentisic. Colorants prepared from cacao are likely to contain a complex mixture of leu-coanthocyanins, flavonoid polymers, and catechin-type polymers.

The suggested extraction methods involve hot acid or alkaline water or ethanol followed by filtration and concentration. A more reddish extract can be obtained by prior roasting of the beans followed by extraction with hot aqueous alkaline solutions. The colorant is suitable for most foods where a brown color is desired. Cacao products are permitted as food ingredients in the United States but not as a source of colorants.

Nutrition For Kids

Nutrition For Kids

Get All The Support And Guidance You Need To Get The Right Nutrition For Your Kids. This Book Is One Of The Most Valuable Resources In The World When It Comes To Essential Nutrients For Children All Parents Should Know. Children today are more likely to consume foods that are delicious rather than nutritious, and most foods that come under the delicious category are usually either highly sweetened or salted, either way the delicious choice is not good for the child at all.

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