Let's talk about his ultimate source:1During the Franco-Prussian War in the 9th century, Charles Louis Napolé on Bonaparte faced the dilemma of food shortage and offered a large reward for crumbling substitutes-1869, the French finally invented margarine, and later, the German Norman made hydrogenated oil, which was known as the father of hydrogenation. However, the hydrogenation of edible oil was invented by German chemist William Norman and patented in 1902. Later, it was acquired by Procter & Gamble. Because hydrogenated oil is cheap, the food made is not only chocolate, but also easy to preserve, so it has developed to this day.
It can be used in many foods you often see, such as fried instant noodles, potato chips, fried chicken nuggets, baked biscuits, egg tarts, chocolate pies, and coffee companions of non-dairy creamer, ice cream, milk tea and chocolate ... I can't finish talking about other kinds and application fields, but it is on our lips and everywhere ~
As a trans fatty acid, cocoa butter substitute is better to eat less, which is very harmful:
Reducing memory, the study believes that people with poor eating habits in adolescence have a greater proportion of dementia in old age, and trans fatty acids are resistant to cholesterol that can promote memory.
It is easy to get fat, and MM who wants to lose weight should resist the temptation. Trans fatty acids are not easily digested by the human body, and easily accumulate in the abdomen, leading to obesity.
It is easy to cause coronary heart disease, and trans fatty acids will increase the viscosity and cohesion of human blood, which will easily lead to the formation of blood clots, especially in the elderly!
Pregnant or lactating women, excessive intake will affect fetal health.
Affect male reproductive ability and reduce male hormone secretion.
Affect teenagers' absorption of essential fatty acids during their growth and development.
In a word, trans fatty acids are not good ... Americans who invented them have stopped using them, while we in China ... continue to use them.
Generally speaking, the greater the concentration of cocoa butter, the better the taste of chocolate.
However, it is standard to add cocoa butter substitutes. Generally, some chocolates with very bad taste and extremely cheap prices are all cocoa butter substitutes.
If you want to know the quality of chocolate, just hold it in your hand. It would be nice if it softened quickly. It is made of a lot of cocoa butter. Only pure cocoa butter can make fragrant chocolate. For example, many very expensive handmade chocolates are made of cocoa butter. Dove chocolate, for example, is often advertised as smooth and silky, because its melting point is 37 degrees.
The firmness on Baidu Encyclopedia haha ~
Cocoa butter is one of the important guarantees of chocolate quality. The quality of a piece of chocolate can be judged by the content of its core raw materials such as natural cocoa liquor and cocoa butter, and its minimum content is not less than 17%. According to a chocolate chef of a century-old Swiss chocolate brand, generally speaking, the higher the cocoa butter content, the harder the texture and the bitter the taste, so a good dark chocolate will make a crisp sound when opened and the cut surface will be smoother; Chocolate particles are fine, and the melting points of cocoa liquor and cocoa butter, the core raw materials, are low. Put chocolate on your tongue and let the heat and saliva in your mouth slowly melt the chocolate. The better the texture, the softer and smoother the chocolate will feel, and there will never be "powder" or graininess. In other words, this flavor of chocolate contains a lot of cocoa butter.