Chocolates
Ital research has revealed that the industrialized chocolate products sold in Brazil are mostly made of common food raw material, such as, cocoa, cereals, fruits, coffee, milk, molasses, caramel, honey, salt, cashew nut, peanut, coconut, etc.
COCOA AND BY-PRODUCTS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 477 products use cocoa and by-products.
WHAT ARE and the REASONS to use COCOA AND BY-PRODUCTS:
Cocoa (conventional, organic, biodynamic), cocoa mass, cocoa paste, powdered cocoa (organic or conventional), cocoa butter (conventional, organic or biodynamic), cocoa liquor (conventional and organic), cocoa nibs (conventional and organic). They are basic raw materials to produce different types of chocolate.
Notes
Cocoa processing makes it possible to produce it in many different forms (powder, cocoa butter, cocoa mass or cocoa liquor), with whom many types of chocolate are produced, marketed in many formats (tablets, powder, chocolate nibs).
FLOURS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 16 products use wheat flout; 1, whole manioc flour; and 4 soy flour.
WHAT ARE and the REASONS to use FLOURS:
Wheat, manioc, and soybean flour used int the fillings and toppings.
Notes
In Brazil, legislation determines enriching the wheat flour with iron and folic acid (Anvisa Decree no. 132. From February 19th, 2017.)
CEREALS
In the sample of 483 chocolates in a study conducted by Ital:
- 22 products use cereals.
WHAT ARE and the REASONS to use CEREALS:
Rice, barley malt, toasted malt, malt and oat extract. Used to produce different types of additions to chocolates and make them more nutritive.
Notes
in addition to carbohydrates, cereals contain protein, fats, mineral salts, vitamins and a high content of fiber.
FRUITS AND BY-PRODUCTS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 62 products use fruit. 2, fruit and vegetables concentrate; and t, fruit preparations.
WHAT ARE and the REASONS to use FRUIT AND BY-PRODUCTS:
Fruits such as coco grated coconut, coconut milk, strawberry, lemon juice, lemon scraps, strawberry jam, raisin, guava, apricot, orange, orange flakes, passion fruit, mango, banana, pistachio, licuri, açaí, acerola, cherry in pieces, (cranberry, sugar, sunflower oil, rice flour and red beetroot dye), among others. Fruits were used in many presentations: pulp, powder, dehydrated, freeze-dries, flakes, etc. Fruits and vegetables concentrates (radish, blackcurrant and apple) was also used. Used to produce determined types of additions to chocolates, giving them different characteristics, mainly aroma, flavor, color and appearance.
Notes
Fruits are a natural source of energy, vitamins, minerals and dietetic fibers. It typically contains within 10% and 25% of carbon hydrates, less than 1.0% of proteins, and a very low quantity (less than 0.5%) of fat.
Important minerals are present in the fruits, such as Ca, Mg, Na, K, P, Cl and S, in addition to micro-quantities of Fe, Cu, Co, Mn, Zn, I, e Mo. Potassium is the most abundant mineral in fruits, followed by calcium
SEASONINGS AND SPICES
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 22 products use seasonings and spices.
WHAT ARE and the REASONS to use SEASONINGS AND SPICES:
Cinnamon, ginger, sesame, mint, pepper mix infusion, safflower concentrate (bastard saffron) and lime, cardamom, hibiscus (Hibiscus sabdariffa), iquiriba, puxuri and Amazonian spice (flavoring tree bark and seeds). Used to give flavor and aroma to the chocolate and its addition.
Notes
Due to its variety, seasonings and spices offer flexibility when preparing the products.
COFFEE
In the sample of 483 the chocolates analyzed in a study conducted by Ital:
- 11 products use coffee.
WHAT IS and the REASONS to use COFFEE:
Soluble, organic coffee and coffee grains. Used to give flavor and aroma to the chocolate and its addition.
Notes
One of the ways to use coffee to create chocolate candies is to grind the grains.
OILSEEDS
In the sample of 483 the chocolates analyzed in a study conducted by Ital:
- 66 products use oilseeds.
WHAT ARE and the REASONS to use OILSEEDS:
Peanut, hazelnut, cashew nut, Brazil nut, nuts, macadamia, caramelized macadamia (macadamia, sugar and cinnamon), almond butter, almond flour and cashew nut flour. Used to produce different types of chocolate and its addition, giving texture, flavor and aroma. In addition, they add nutrients.
Notes
Oilseeds contain unsaturated fat, essential fatty acids from the family of omegas,proteins, fibers, vitamins E, complex B vitamins, antioxidants and minerals such as zinc, potassium, manganese, iron, copper, and selenium.
MILK AND BY-PRODUCTS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 285 products use whole milk; 7, lactose-free whole milk; 52, skimmed milk; 9, condensed milk; 1, powdered yogurt; 22, milk cream; 53, anhydrous milk fat; 98, whey; 29, unmineralized whey; 23, whey permeated; 23, milky compound; 2, whey protein; and 1, whey protein concentrate.
WHAT ARE and the REASONS to use MILK AND BY´PRODUCTS:
Whole cow milk (powdered skimmed, whole, lactose-free), goat milk and cow milk by-products: condensed milk, powdered yogurt, milk cream, anhydrous milk fat, milky compound, whey, whet permeated, whey protein and whey protein concentrate – WPC. Used to produce chocolate and its addition. In addition, they provide nutritional enrichment and contribute to form structure, give color, aroma and flavor.
Notes
Milk and its by-products are very versatile, being present in a wide number of products. It has a high biological value as it contains essential amino acids in a suitable quantity and proportion.
OILS, FATS AND BUTTER
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 12 products use oils; 17, palm oil; 192, plant-based fat; 6, hydrogenated plant-based fat; 8, fractionated plant-based fat; 12, interesterified plant-based fat; e 1, butter.
WHAT ARE and the REASONS to use OILS, FATS AND BUTTER:
Soybean, palm, sunflower, coconut and palm kernel oil. Butter, plant-based fat, hydrogenated plant-based fat, fractionated plant-based fat, and dehydrated butter fat were used. The presence of oils and fats contributes to the sensory characteristics, being determining to the rheology, texture, flavor and creaminess.
Notes
Fats are triacylglycerols formed by three chains of fatty acids bond to three carbon atoms of a glycerol molecule.
SUGAR, MOLASSES, CARAMEL AND HONEY
In the sample of 483 doughs analyzed in a study conducted by Ital:
- 426 products use sugar (conventional and organic); 10, demerara (conventional and organic); 1, sugarcane molasses; 4, honey; 2, caramel; 2, crunchy caramel (sugar and glucose) 20, glucose syrup; 3, fructose syrup; 4, maze syrup; e 10, lactose.
WHAT ARE and the REASONS to use SUGAR, MOLASSES, CARAMEL AND HONEY:
Sugar refers to sucrose, extracted from sugarcane and beetroot and marketed in liquid and solid forms. Inverted sugar is a syrup obtained when heating sucrose in the presence of water, a process that partially hydrolyzes the sucrose and results in a mix of sucrose, glucose and fructose. Sugar molasses is a thick syrup formed in the sucrose reduction process from the sugarcane to which rapadura is made. Caramel is the heated sugar and crunchy caramel is sugar and glucose heated. Demerara sugar has the flavor and appearance sililar to crystal sugar, its has a golden or brown tone because its purity degree is lower than the crystal sugar. Glucose syrup or maze syrup is produced from maize starch partial hydrolysis. And the fructose syrup or maze syrup with high fructose is also produced from the corn starch. Lactose, a sugar present in the milk, is a disaccharides composed of a molecule of glucose and a molecule of galactose.
They are used to sweeten the product, aggregate structure, give flavor, color, and aroma. Used in additions to the products.
Notes
Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry. And glucose is a monosaccharide, a sugar formed by a single molecule. The most abundant sugar in honey is glucose and fructose. Coconut sugar is extracted from the coconut palm flowers sap, and not from the fruit, and contains 80% of sucrose.
SALT
In the samples of 483 chocolates analyzed in a study conducted by Ital:
- 66 products use Sodium Chloride; 7, salt flower; and 3, pink Himalayan salt.
WHAT IS and the REASONS to use SALT:
Kitchen salt (Sodium Chloride, NaCl); pink Himalayan salt; and salt flower (composed of crystals removed from the salines superficial layers, it has an intense and crunchy flavor, being used in premium products).
Salt interferes on the flavor and can help in the preservation.
Notes
Himalayan salt is a mineral extracted from the saline rocks, or halita, originated from the Punjab region, no Pakistan. It can be a mix of salts, 1 g of salt has about 230 mg of sodium. Even though there are numerous claims attributed to Himalayan salt consumption, there is no evidence that it is indeed healthier than the kitchen salt.
ALCOHOLIC BEVERAGE
In the sample of 483 chocolates analyzed in anItal:
- 17 products use alcoholic beverage.
WHAT ARE and the REASONS to use ALCOHOLIC BEVERAGES:
Cereal alcohol, cognac, sugar cane spirits, cherry liquor, rum and red wine. Used in additions such as, chocolate candy fillings.
Notes
Cereal alcohol or Ethyl alcohol made from cereals is generally used as an ingredient of a recipe.
SOYBEANS EXTRACT, TEXTURED SOYBEAN, QUINOA AND AMARANTH PROTEIN
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 2 products use soybean extract; 2, textured soybean protein; 1, quinoa; and 1, amaranth.
WHAT ARE and the REASONS to use SOYBEANS EXTRACT, TEXTURED SOYBEAN, QUINOA AND AMARANTH PROTEIN, :
Soybean extract, popularly known as soybean milk, is the product obtained from the aqueous emulsion resulting from the hydration of soybean grains, conveniently cleaned, followed technological processing, with allowed ingredients optionally added or not, which can be submitted to total or partial dehydration. Quinoa is a plant originated from South America, and its seed is rich in proteins. Amaranth is classified as a pseudo-cereal and is also rich in proteins.
Soybeans extract is used mainly to replace milk in vegan products. Textured soybeans protein and quinoa are used to increase the products protein content.
Notes
Soybean extract has a high protein content of good nutritional quality, including most amino acids essential to the organism. It contains important minerals, such as potassium, zinc, and iron and it a source of calcium.
WATER
In the sample of 483 chocolates analyzed in a b>Ital:
- 5 products use water.
WHAT IS and the REASONS to use WATER:
Drinking water. Used to hydrate plant-based proteins, seasonings and spices, making its dissolution easier, and leaving a smoother texture.
Notes
The quality control and surveillance procedures of water for human consumption and its potability standards are discussed in the Annex XX of Ministry of Health Consolidation Decree no. 5, of September 28th, 2017.
EGG
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 9 products use egg.
WHAT IS and the REASONS to use EGG:
Egg white, yolk, and albumin. Used to contribute to the texture/aeration, color, flavor and aroma of chocolates, of products additions.
Notes
Eggs are considered as a healthy, complete, nutritive food, and with good digestion.
COOKIES
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 12 products use cookies, sweet cookie or chocolate flavor cookie.
WHAT ARE and the REASONS to use COOKIES:
Bakery product made basically with wheat flour, sugar and plant-based fat. Cookies, sweet cookie and chocolate flavor cookies are used in additions, such as fillings.
Notes
They can also contain inverted sugar, salt, milk, whole or powder, vitamin compounds (B1, B2, B3 and B6), caramel dye IV (INS 150D) and cocoa powder.
COOKIES
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 3 products use cookies; and 1 product uses black cookies.
WHAT ARE and the REASONS to use COOKIES:
Bakery product made basically with wheat flour, sugar and plant-based fat. Used as additions to the products.
Notes
They can also contain manioc starch, inverted sugar, cocoa powder, salt, caramel dye IV, chemical yeasts, sodium bicarbonate and ammonia bicarbonate, soybeans lecithin emulsifier and flavoring. Black cookie is the cookie type Oreo. It can contain rice flour, manioc starch, potato starch, maize starch, sodium acid pyrophosphate, xantham gum thickener, identical to natural chocolate aroma
CONFECTIONERY AND CRISPY CHOCOLATE AND BRIGADEIRO FLAVOR CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 9 products use confectionery and/or chocolate or brigadeiro flavor crumble.
WHAT ARE and the REASONS to use CONFECTIONERY AND CHOCOLATE AND BRIGADEIRO FLAVOR CRUMBLE:
Confectionery products made basically with sugar, starch, and cocoa power. They are used as additions to the products.
Notes
They can also contain plant-based oil, salt, soybean lecithin emulsifier, frosting: talc, Arabic gum thickener and flavoring.
CRUNCHY CEREAL, CRUNCHY RICE, OR RICE FLAKES
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 19 products use crunchy cereal, crunch rice, or rice flakes.
WHAT ARE and the REASONS to use CRUMBLE, CRUNCHY CEREAL, CRUNCHY RICE, OR RICE FLAKES:
Confectionery products made basically with cereal, sugar, malt and aromas. They are used as additions to the products
Notes
They can also contain salt, anti-moisturizer, calcium carbide and cocoa powder.
CONFECTIONERY AND CHOCOLATE AND BRIGADEIRO FLAVOR CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 9 products use confectionery and/or chocolate or brigadeiro flavor crumble.
WHAT ARE and the REASONS to use CONFECTIONERY AND CHOCOLATE AND BRIGADEIRO FLAVOR CRUMBLE:
Confectionery products made basically with sugar, starch, and cocoa power. They are used as additions to the products.
Notes
They can also contain plant-based oil, salt, soybean lecithin emulsifier, frosting: talc, Arabic gum thickener and flavoring.
CASHEW NUT CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 2 products use cashew nut crumble.
WHAT ARE and the REASONS to use CRUMBLE:
CASHEW NUT CRUMBLE:
Confectionery products made basically with cashew nut, sugar, starch, and cocoa power. Used in different types of addictions to products.
Notes
They can also contain palm fat, mineral oil, and frosting.
PEANUT CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use peanut crumble.
WHAT IS and the REASONS to use PEANUT CRUMBLE:
Confectionery product made basically with peanut, sugar, starch and cocoa powder. Used to produce different types of addictions to products.
Notes
They can also contain anhydrous milk fat, salt and sodium bicarbonate acidity regulator.
COFFEE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use coffee crumble.
WHAT IS and the REASONS to use COFFEE CRUMBLE:
Confectionery product made basically with coffee and sugar. Used to produce different types of addictions to products.
Notes
They can also contain anhydrous milk fat, salt and sodium bicarbonate acidity regulator.
CRUMBLE OR PIECES OF SALTY CARAMEL
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 2 products use salty caramel crumble.
WHAT ARE and the REASONS to use CRUMBLE OR PIECES OF SALTY CARAMEL:
Confectionery products made basically with sugar, glucose syrup, plant-based fat, powdered milk, butter and salt. Used in addition to chocolate, such as fillings.
Notes
They can also contain fatty acids mono and diglycerides emulsifiers, soybean lecithin and flavoring.
COCONUT CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use coconut crumble.
WHAT IS and the REASONS to use COCONUT CRUMBLE:
Confectionery product made basically with sugar and coconut. Used in addition to chocolate, such as fillings.
Notes
They can also contain anhydrous milk fat, salt and sodium bicarbonate acidity regulator.
HONEY CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use honey crumble.
WHAT IS and the REASONS to use HONEY CRUMBLE:
Confectionery product made basically with sugar and honey. Used in addition to chocolate, such as fillings.
Notes
They can also contain sodium bicarbonate.
MILK JAM CRUMBLE
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use milk jam crumble.
WHAT ARE and the REASONS to use MILK JAM CRUMBLE:
Confectionery products made basically with sugar, glucose syrup, plant-based fat, powdered milk, butter and salt. Used in addition to chocolate, such as fillings.
Notes
It can also contain emulsifiers, fatty acids mono and diglycerides, anhydrous milk fatty acid and sodium bicarbonate and soybean lecithin and flavoring.
MARASCHINO CHERRY
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 2 products use maraschino cherry.
WHAT IS and the REASONS to use MARASCHINO CHERRY:
Product made with cherries and syrup with liquor or Maraschino liquor flavor. Used in addition to chocolate, such as fillings.
Notes
Maraschino cherry is typically made with cherry, water, glucose, fructose, citric acid acidulant, artificial dye red 40, preservers: sodium benzoate and potassium sorbate and flavoring.
MILK JAM
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use milk jam.
WHAT IS and the REASONS to use MILK JAM:
Confectionery product made basically with mil, milk by-products, and sugar. Used in addition to chocolate, such as fillings.
Notes
They can also contain cocoa powder, lactase enzyme, sodium bicarbonate acidity regulator, potassium sorbate preserver, sodium citrate stabilizer.
AÇAÍ CANDY
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use açaí candy.
WHAT IS and the REASONS to use AÇAÍ CANDY:
Confectionery product made basically with fruit açaí and sugar. Used in addition to chocolate, such as fillings.
Notes
Açaí is considered as very nutritive, as it contains proteins, fibers, lipids, vitamins B1, B2 and C, in addition to phosphor, Iron, and calcium.
PEANUT FILLING
In the sample of 483 chocolates in a study conducted by Ital:
- 2 products use peanut filling.
WHAT IS and the REASONS to use PEANUT FILLING:
Confectionery product made basically with peanut, sugar and plant-based fat. Used in chocolate fillings.
Notes
They can also contain whole powdered milk, whey, salt and soybean lecithin.
PASSION FRUIT MOUSSE FLAVOR FILLING
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use passion fruit mousse filling.
WHAT IS and the REASONS to use PASSION FRUIT MOUSSE FLAVOR FILLING:
Confectionery product made basically with passion fruit, sugar starch and water. Used in chocolate fillings.
Notes
It can also contain salt, dyes, flavorings, citric acid acidulant and sorbate potassium preserver.
OVOMALTINE® AND DE OVOMALTINE® AND HAZELNUTS FILLINGS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 products use ovomaltine® and 1 product uses ovomaltine® and hazelnut fillings.
WHAT ARE and the REASONS to use OVOMALTINE® AND DE OVOMALTINE® AND HAZELNUTS FILLINGS:
Confectionery products made basically with sugar, cereal extract (barley and malt), glucose, cocoa power and salt. Used in chocolate fillings.
Notes
They can also contain hazelnut, honey, powdered milk, canola oil, soybeans lecithin emulsifier, tricalcium phosphate anti-moisturizer, sodium bicarbonate acidity regulator, dye caramel IV ( plant-based fat, sorbitol moisturizer, fatty acid mono and diglycerides emulsifier, potassium sorbate preserver, sodium bicarbonate acidity regulator and IV (sulphite-ammonia process) and flavoring.
CHOCOLATE AND CHOCOLATE WITH OTHER FLAVORS FILLINGS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 9 products use chocolate a chocolate with other flavors fillings.
WHAT ARE and the REASONS to use CHOCOLATE AND CHOCOLATE WITH OTHER FLAVORS FILLINGS:
Confectionery products made basically with chocolate, cocoa powder, cocoa butter, milk and by-products. Used to produce different types of fillings.
Notes
They can also contain malt extract, flavorings, invertase enzyme, soy lecithin emulsifiers and ricinoleic acid esters interesterified with polyglycerol (PGPR). Fillings containing chocolate and other flavors used were: chocolate, brigadeiro, hazelnut flavor, hazelnut cream, chocolate with coconut, chocolate with nuts, marula, honey bread, petit gâteau and strawberry.
COCONUT FLAVOR FILLING
in the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use coconut flavor filling.
WHAT IS and the REASONS to use COCONUT FLAVOR FILLING:
Confectionery product made basically with white chocolate, plant-based cream and coconut milk. Used to produce different types of fillings.
Notes
They can also contain cereal alcohol, malt extract, flavorings, glycerin moisturizer, invertase enzyme and sorbate potassium preserver.
BEM-CASADO FLAVOR FILLING
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use bem-casado flavor filling.
WHAT IS and the REASONS to use BEM-CASADO FLAVOR FILLING:
Confectionery product made basically with caramel (condensed milk, sugar, and salt), white chocolate, milk chocolate and flavoring. Used to produce different types of fillings.
Notes
They can also contain plant-based fat, sorbitol moisturizer, fatty acids mono and diglycerides emulsifier, potassium sorbate preserver, sodium bicarbonate acidity regulator and BHT antioxidant.
PUFF-PASTRY CANDY
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 1 product use puff pastry candy.
WHAT IS and the REASONS to use PUFF-PASTRY CANDY:
Confectionery product made basically with sugar, plant-based fat, whole powdered milk and powdered skimmed milk. Used to produce different types of fillings.
Notes
It can also contain ricinoleic acid esters interesterified with polyglycerol emulsifiers (PGPR), soybean lecithin and flavoring.
TRUFFLE FILLINGS WITH MANY FLAVORS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 6 products use truffle fillings with many flavors.
WHAT ARE and the REASONS to use TRUFFLE FILLINGS WITH MANY FLAVORS:
Confectionery product made basically with milk chocolate, white chocolate or semi sweet chocolate, plant-based cream, cereal alcohol flavoring. Used to produce different types of fillings.
Notes
They can also contain glycerin moisturizer, potassium sorbate preserver, soybeans lecithin emulsifier and invertase enzyme. Specific ingredients are added to each flavor.
WAFER
In the samples of 483 chocolates analyzed in a study conducted by Ital:
- 1 product uses wafer.
WHAT IS and the REASONS to use WAFER:
Confectionery product made basically with wheat flour, sugar, whole powdered milk, plant-based fat, salt, cocoa powder. Used to produce different types of fillings.
Notes
It can also contain soybean lecithin emulsifier, dye caramel I and flavoring.
CHEMICAL YEAST
In the sample of 483 chocolates analyzed in a study conducted by Ital:
- 21 products use biological yeast in additions present in chocolates.
WHAT IS and the REASONS to use BIOLOGICAL YEAST:
Mix of sodium bicarbonate with acids. Agent responsible for producing carbonic gas, used to prepare cookies/wafer present in some types of chocolate.
Notes
Typically, chemical yeasts are composed of sodium bicarbonate, sodium acid pyrophosphate, calcium acid pyrophosphate and monocalcium phosphate.
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