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“Cacao” VS “Cocoa”

Views:11     Author:Site Editor     Publish Time: 2020-05-27      Origin:Site

Cacao ≠ Cocoa

Search for cocoa powder and you will see "Cacao" and "Cocoa". Many people translate "Cacao" and "Cocoa" into "cocoa powder". caution! This "cocoa" is not "cocoa".

Cacao, commonly known as raw cocoa, is a processed product of cocoa beans after degreasing and grinding. The whole process is naturally dried at low temperature.

Cocoa generally refers to the cooked cocoa that the factory dries quickly. The common chocolates and hot cocoa in supermarkets are not natural foods. A lot of sugar, milk powder and additives are added. The content of cocoa powder with nutritional value is not high.


Raw cacao powder

Raw cocoa powder refers to cocoa beans that have not been roasted at a high temperature and have not been chemically treated. After being freshly picked, the cocoa beans are fermented at a low temperature (about 45 degrees Celsius) and then directly ground into a powder. Nutrients after fermentation are more easily digested by the body. Most of the cocoa powders on the market have undergone chemical treatment and high-temperature baking, which is likely to cause a large loss of active substances and enzymes. Raw cocoa powder contains twice as much activity.

The benefits of eating raw cocoa regularly:

Anti-oxidation, delay the aging process in the body.

Helps keep the mood happy; stabilizes the mood, improves the mood, and refreshes the mind.

Maintain healthy heart and brain function, lower blood pressure, reduce the risk of stroke, is a very cardiovascular friendly food.

It has anti-inflammatory effect, can improve skin texture, and is also very friendly to acne muscles.

Alkali cocoa powder (dutch processed cocoa) VS non-alkali cocoa powder (natural cocoa)

Cooked cocoa powder can be divided into alkalization and non-alkaliization. The difference between the two is whether or not to add edible soda. The process of alkalization is called alkalize (processed with alkali), also called dutch. The acidity. Most product packaging will indicate whether it has been alkalized.

The color of unalkaliized cocoa powder is yellow-brown and will be less soluble.

The alkalized cocoa powder is darker (blackened), easier to dissolve, tastes better, and tastes more fragrant, but the nutrients will be lost, especially the flavanol (antioxidant) content will be greatly reduced.

 

Sum up

From the perspective of nutritional value and health: raw cocoa> unalkaline cocoa> alkalized cocoa. Although raw cocoa powder has the highest nutritional value, sugar-free and non-alkalized cocoa also contains antioxidant species and other trace elements, and is relatively easy to buy and cheap, so it depends on your personal situation.

In terms of taste: alkalized cocoa> unalkaliized cocoa> raw cocoa

The fat content in pure natural cocoa powder is not high, about 10%, do not worry about causing weight gain, if conditions permit, eating about 15-20g per day is appropriate.

No matter what kind of cocoa powder contains caffeine, pregnant women recommend not to eat it. After all, there are so many things to eat, why not compare with a food? If you are greedy, it is recommended to reduce your intake. For example, occasionally eating low-sugar chocolate will not be a problem.

Cocoa nibs (Cacao Nibs): direct products of chopped cocoa beans. The nutritional value of cocoa nibs is no less than raw cocoa.

The most common cocoa powder on the market usually adds a lot of sugar and other processes, the health effect is greatly reduced, and it will increase skin inflammation. It is recommended to carefully check the ingredients and product descriptions when selecting.


Company R&D department devote lots of  manpower and material to solve the problems on taste,clarity after  dissolving, effect and  so on.
It makes natural products more convenient to use in food and better service to people's health.

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