Lecture 15 – Main topics Chocolate – basic ingredients: Dark: cocoa liquor, cocoa butter and sugar. Milk: cocoa liquor, cocoa butter, sugar, and milk White: cocoa butter, sugar and milk Chocolate Fat Bloom ( see McGee p.705) . It is due to fat polymorphism: ability of fat crystals to exist in more than one crystal form. Coffee, Tea and Chocolate contain caffeine (different levels). (see McGee p.433) . Caffeine is a stimulant; it makes you feel more awake and alert. Caffeine is the most consumed psychoactive substance worldwide. High consumption of caffeine causes sleeping problems, headaches, nervousness, among other effects. Theophylline and Theobromine are substances related to caffeine; theophylline occurs in tea (see McGee p.433) and theobromine in chocolate (see McGee p.712) . Coffee, Tea and Chocolate also contain various polyphenolic compounds; many with antioxidant activity (see McGee p.434) . Fruits and Vegetables
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This note was uploaded on 02/21/2009 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.