Chocolate Products Research Articles

Akibat Hukum Terhadap Pendaftaran Merek Produk Barang Yang Memiliki Persamaan Pada Pokoknya

Introduction: Trademarks or names are marks used by companies or businesses on the products they trade because Trademarks are used as identifiers. As stipulated in Law No. 20 Year 2016 on Trademarks and Geographical Indications in Article 1 paragraph (1). Trademarks also cannot be registered when they have elements of similarity in the trademark as stipulated in Article 20-21 of the Trademark and Geographical Indications Law. However, this is contrary to the incident in the chocolate product brands Chacha Delfi and Chacha Lokal, where Chacha Delfi tried to apply for registration at the Directorate General of IPR and KEMENKUMHAM but was rejected because the Chacha Delfi brand has an element of similarity in its principal to the Cha-Cha Lokal product brand, because we know that the Cha-Cha Lokal brand from PT. Mayora who registered the brand first.Purposes of the Research: To know and explain about the procedure of product registration Trademark Chacha Delfi and Cha-Cha Local, which has similarities in essence and know and, analyze the legal consequences of registration of trademarks that have similarities in essen.Methods of the Research: The legal research method used for this research is based on primary, secondary, and tertiary legal materials, and uses a statute approach and conceptual approach and case approach.Results of the Research: The results showed that the Chacha Delfi trademark registration procedure was rejected by the Directorate General of IPR and KEMENKUMHAM, because the trademark did not meet the registration procedures where the trademark has similarities to the pre-existing trademark, namely the local Cha-Cha trademark that has done the trademark registration first. because based on the Trademark Law and PERMENKUMHAM who register first then the trademark will be recognized ownership of the trademark. So that the legal consequences obtained by Chacha Delfi brand is rejected and dismissed to trade products Chacha Delfi brand and subject to sanctions under the Trademark Act and PERMENKUMHAM. Therefore, it is expected that the Directorate General of IPR and KEMENKUMHAM, in order to publish the trademarks that have been registered, so that businesses and other companies can see, so that there is no more Trademark Equation and does not lead to a Trademark Equation dispute.

Proyecto para la creación de un centro de acopio para la asociación agrícola Machete y Garabato en el sector Matilde Esther, cantón Bucay de la provincia del Guayas, periodo 2024

The project is to create a collection center for the Machete y Garabato agricultural association in the Matilde Esther sector, Bucay canton in the province of Guayas, in 2024, to transform the future of cocoa in the region. The general objective is to transform cocoa production and add value to the product. This feasibility study analyzes the conditions to establish a space that allows local farmers to process and market their cocoa efficiently and sustainably. Political, economic, social, technological, and environmental aspects were examined to identify potential opportunities and threats to the project. Additionally, market research was conducted to understand the supply and demand for cocoa products at the local and national levels. The implementation of this collection center will not only benefit farmers but also promote sustainable agricultural practices and economic development in the community.

Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment

Brewers’ spent grain (BSG), a nutrient-rich by-product, offers the food industry a sustainable opportunity. This study explores consumer willingness to pay (WTP) for food products enriched with BSG, focusing on the influence of sustainability logos and brand information. Using a discrete choice experiment (DCE), analyze how these attributes impact consumer preferences for two products: BSG-enriched bread and chocolate dessert. Key variables included the presence of sustainability logos and BSG information, brand type (premium, low-cost, or no-brand), and price. An online survey was conducted, and the multinomial logit (MNL) model was applied to the data (n = 402). Overall, these results suggest that sustainability logos and BSG information positively influence consumer choices, although brand significance varies across product categories. For bread, the brand plays a critical role in purchasing decisions, while for chocolate dessert, the price is the main decision factor. This research highlights that through the addition of BSG, the bread and chocolate manufacturing industry in Uruguay can increase profits with a premium price and improve product quality, transforming the food industry and advancing sustainable development.

Psychedelic mushroom-containing chocolate exposures: Case series

IntroductionThe recreational use of psilocybin or psilocin-containing products, a chemical found naturally in certain mushroom species, is on the rise across the United States. Several cases of serious clinical effects related to mushroom-containing products have recently been reported to the Food and Drug Administration (FDA). The emergence of these new products and their health consequences are not yet well understood. This case series aims to characterize exposures to mushroom-containing chocolate products, including patient characteristics, clinical effects, treatment(s), and clinical outcome severity, reported to a poison center network. Material and methodsThis was a retrospective case series conducted in patients exposed to mushroom-containing chocolate products across three poison centers between January 2023 to August 2024. Patients were identified via a database search of ToxSentry®. Patients were included if they were exposed to a mushroom-containing chocolate product. Patients were excluded if they ingested an unrelated product or if there was insufficient information documented within ToxSentry®. The primary endpoint was to describe clinical outcome severity after exposure to mushroom-containing chocolate products. ResultsA query of ToxSentry® identified 164 cases; 36 cases met study criteria. The median age of patients in this case series was 17 years old. For most patients (23, 64 %), the reason for the exposure was intentional, with 20 reporting intentional abuse or misuse of the product. Common clinical effects reported included mental status changes (26, 76 %), paranoia/hallucinations (10, 28 %), dysrhythmias (7, 19 %) and gastrointestinal discomfort (6, 17 %). There was one report of seizure. Most clinical effects lasted between 3 and 24 h after ingestion (29, 81 %). Intravenous fluids (18, 50 %) and benzodiazepines (7, 19 %) were the most common treatments given. No fatalities were reported. DiscussionWhile most patients in this series experienced minor clinical effects, some developed serious effects after ingestion of a mushroom-containing chocolate product. Findings from this study further characterize the limited patient demographics, clinical effects, and outcomes published thus far. Further characterization in a larger cohort of patients could expand on our initial findings and is needed to better identify factors that may influence clinical outcomes.

Microstructure of confectionery masses revealed by cryo-planing

Here we present a novel, combined cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) method for imaging of chocolate confectionery product microstructures of several millimeters down to about 100 nm. The SEM part of the method is based on cryo-fixation, cryo-polishing, and scanning electron microscopy, at low vacuum and low temperature using the backscattered electron signal. Starting with cryo-fixation of the chocolate sample in a desired state (cooled, ambient, or melted), the sample is cryo-planed in a cryo-ultramicrotome. Once a polished cut is obtained, the sample is analyzed using a cryo-SEM technique, with the unusual combination of low temperature and low vacuum settings, without heavy metal coating. Imaging is done based on material density contrast. Elemental composition of particles is recorded by energy dispersive x-ray spectroscopy (EDS). The combination of imaging contrast and EDS allows identification and measurement of the four main constituents of chocolate (cocoa solids, fat, sugar, and milk solids). Finally, the same cryo-polished sample sections of solid chocolate products are analyzed using a CLSM imaging technique to reveal complementary microstructural details. An obvious application of the method could be the visualization and quantitative analysis of the size, shape, and composition of chocolate confectionery products.

Duple Cacao-Chocolate and the Materiality of the Political Economy of Pleasure

AbstractThis article expands on Walter Rodney’s call to explore possibilities for redevelopment of the African diaspora due to its underdevelopment. Drawing on four experiences of rural everyday resistance in Colombia, Brazil, and Venezuela, it analyses fine-flavour cocoa (Theobroma cacao l.) ecologies, subjectivities, and economics in relation to craft chocolate production, commercialisation, and consumption. Our evidence suggests that farmers’ liberation projects occur beyond the ambivalence between oppression and emancipation. It is argued that emancipations are rather shaped by complex non-binary power dynamics with multiple tensions that resist the materiality of a racialised administration of pleasure and pain.

Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass

Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation, and drying. The aim of this work was to investigate the impact of the cocoa variety on the merchant quality and the physicochemical properties of raw cocoa beans and roasted cocoa mass produced in the urban commune of Pokola (Republic of the Congo) . Cocoa pods were sorted into three varieties (Criollo, Forastero, and Trinitario) according to the physical identification criteria given in the literature. Cocoa samples were prepared according to the same process: each variety was separated into three 50-kg samples placed in cubic crates with 40 cm edges covered with banana leaves for 6 days of fermentation, then sun-dried at 28–32 °C for 7 days, leading to dried cocoa beans. Roasted cocoa masses were obtained by roasting at 140 °C followed by grinding. Merchant quality analyses were carried out on raw cocoa beans and physicochemical analyses were performed on raw cocoa beans and roasted cocoa masses. Cocoa variety had the greatest impact on graining, Villtrop swelling index, proportion of brown beans, pH, total acidity, and protein content. The beans of all cocoa varieties were of intermediate merchant quality (grade II). Roasting resulted in an increase in pH and total carbohydrate content, and a decrease in water content, total acidity, protein content, and colorimetric parameters. Overall, the cocoa variety had a weaker influence on the quality and physicochemical properties of raw and roasted cocoa than roasting.

Effect of Benzyl Alcohol on Main Defense System Components of Galleria mellonella (Lepidoptera).

Benzyl alcohol (E1519) is an aromatic alcohol used in the pharmaceutical and food industry. It is used to protect food products against microorganisms during storage, as a flavoring in the production of chocolate and confectionery products, as an important ingredient in fragrance, and as a preservative in medical products. However, little is known of its effect on insects. The main aim of this study was to determine the influence of benzyl alcohol on the defense systems of the wax moth Galleria mellonella, i.e., its cuticular lipid composition and critical elements of its immune system. A gas chromatography/mass spectrometry (GC/MS) analysis found benzyl alcohol treatment to elicit significant quantitative and qualitative differences in cuticular free fatty acid (FFA) profiles. Our findings indicate that benzyl alcohol treatment increased the levels of HSP70 and HSP90 and decreased those of HSF1, histamine, and cysteinyl leukotriene. Benzyl alcohol application also increased dismutase level in the hemolymph and lowered those of catalase and 8-OHdG. The treatment also had negative effects on G. mellonella hemocytes and a Sf9 cell line in vitro: 48-h treatment resulted in morphological changes, with the remaining cells being clearly spindle-shaped with numerous granules. The high insecticidal activity of compound and its lack of toxicity towards vertebrates suggest it could be an effective insecticide.

The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the ‘L’ and ‘a’ colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. ramnoides powder addition, compared to the untreated control. The opposite trend was shown by the ‘b’ colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae ramnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. ramnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.

Анализ компонентного состава масла какао методом дифференциальной сканирующей калориметрии

Consumer properties of chocolate depend largely on the quality of cocoa butter, which affects the technological processes of chocolate production. This article introduces a new method of calorimetry-based mathematical modeling applied to polymorphic forms of cocoa butter. The authors studied various samples of cocoa butter from different manufacturers using the method of differential scanning calorimetry. The results of experimental studies were processed as a Gaussian distribution. The new method of cocoa butter quality assessment relied on experimental data processed as distribution dependencies of polymorphic cocoa butter forms. The latter were identified as follows: 1) a low-melting form (10–18 °C); 2) polymorphic form α (17–24 °C); 3) metastable form β' (27–29 °C); 4) polymorphic form β (28–30 °C). The authors also calculated the proportion of polymorphic forms of cocoa butter according to their melting point. The method facilitated the quality assessment of cocoa butter, which renders good prospects for the chocolate industry.

Toxic Metals and Metalloids in Food: Current Status, Health Risks, and Mitigation Strategies.

Exposure to toxic metals/metalloids, such as arsenic (As), cadmium (Cd), and lead (Pb), through food consumption is a global public health concern. This review examines the contamination status of these metals/metalloids in food, assesses dietary intake across different populations, and proposes strategies to reduce metal/metalloid exposures throughout the food chain. For the general population, dietary intake of metals/metalloids is generally lower than health-based guidance values. However, for vulnerable populations, such as infants, children, and pregnant women, their dietary intake levels are close to or even higher than the guidance values. Among different food categories, seafood shows higher total As, but largely present as organic species. Rice accumulates higher As concentration than other cereals, with inorganic As (iAs) and dimethylarsinic acid (DMA) being the main As species. Methylated thioarsenate species, such as dimethylmonothioarsenate, have also been detected in rice. The distribution of iAs and DMA in rice shows geographical variation. Additionally, seafood and cocoa products generally contain more Cd than other food, but seafood consumption does not significantly increase in adverse health effects due to its high zinc and iron content. Compared to As and Cd, Pb concentrations in food are generally lower. To minimize the health risks of metal/metalloid exposure, several strategies are proposed. Food contamination with toxic metals/metalloids poses significant concerns for human health, particularly for vulnerable populations. This review provides scientific evidence and suggestions for policy makers to reduce human exposure of metals/metalloids via dietary intake.

Production Costs in the Processing of Cocoa Derivatives

Objective: The objective of this study is to determine the costs generated in the production of cocoa derivatives through a production order costing system in the Asociación de Producción Agrícola de Cacao Nacional La Maná (ASOPROCANAM). Theoretical Framework: The main concepts on production costs and cocoa derivatives in ASOPROCANAM are presented, which allow understanding the research. Method: The adopted methodology of research with a mixed approach, qualitative-quantitative, supported by a documentary bibliographic research, among the research techniques were the interview applied to the owner and the observation at the site where the company is located to determine the processes that were carried out in the elaboration of cocoa derivatives. The instruments were the interview questionnaire and the matrix of cost elements. Results and Discussion: It is concluded that the design of a production order costing system allowed an effective management of production costs in the production of cocoa derivatives such as chocolate bars, chocolates and hydration drinks, this system provides a structured approach to allocate costs to each production order and a net profit of 31%, which translates into $0.70 cents for each hydration drink sold. Implications of the research: The production processes, as well as the cost elements used in the elaboration of the cocoa products, thus the chocolate bars, the total costs were $238.75, having a total unit cost of $0. 24 cents, an operating profit of 52% and a net profit of 33%, which translates into $0.17 cents for each chocolate bar sold; for chocolates, total costs were $206.67, with a total unit cost of $0.07 cents, an operating profit of 70% and a net profit of 45%.

Quantifying rheology and texture of chocolate products with oleogels using fractional calculus

Oleogels, a novel technology for structuring fats, show great potential for partially or completely replacing solid fats in chocolate products containing unhealthy saturated fatty acids. However, how to maintain similar rheological properties and sensory texture attributes is a major challenge. Given the lack of a concise and effective mathematical framework, simulating the rheological response and quantifying the textural parameters of the hybrid oleogel-dispersed chocolate products, is complicated. In this work, the rheological power law behavior of hybrid oleogel-dispersed chocolate products is accurately captured by using a fractional constitutive mathematical framework with few constitutive parameters. The sensory texture parameter firmness is quantified on the basis of creep response. The rheological response and firmness index are linked together on the basis of the fractional derivative model. This work helps provide heuristic insights into the structure-texture engineering of this food type. Such insights may, in turn, guide the formulation and design of food products.

Key molecular compounds for simultaneous origin discrimination and sensory prediction of cocoa: An UHPLC-HRMS sensomics approach

Cocoa-based and chocolate mono-origin products are increasingly gaining market share because they are perceived by consumers as more valuable and high quality. A comprehensive characterization of the sensory profile of a specific geographical area is complex and different analytical and sensorial strategies have been adopted. This study focused on identifying molecular markers capable of discriminating between different origins and, at the same time, predicting their sensory attributes adopting a sensomics approach. The aim is to provide a useful tool for chocolate producers to effectively screen the origins of cocoa, controlling and optimizing the gustative properties and processing flow. An untargeted method was adopted, based on the coupling of UHPLC-HRMS, followed by the application of chemometric tools for the selection of 71 discriminating molecular markers for six origins. These markers, via OPLS-Regressions, also demonstrated a strong global correlation with the sensory descriptors, evaluated by trained assessors, allowing their prediction.

Valorisation of cold plasma‐treated onion skin waste in chocolate production

Valorisation of cold plasma‐treated onion skin waste in chocolate production

Oleogel containing beeswax and monoglycerides as a potential substitute for confectionery palm fats

AbstractIn the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses

Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45–50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 μg/g; 3-methylbutanal, 2.89 μg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 μg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.

Upaya Meningkatkan Kunjungan Wisatawan Melalui Strategi Packaging And Programming Paket Wisata Di Taman Kakao Cokelat Desa Banjaroya

Banjaroya Village, Kulon Progo Regency has many tourism potentials, one of which is the Chocolate Cocoa Park. As an educational tourist attraction based on agrotourism, the Chocolate Cocoa Park serves several activities offered to tourists related to the cultivation of Cocoa plants and Chocolate production. However, in this case, the Chocolate Cocoa Park has not packaged and programmed the activity services well. The results of the study show that there are several things that need to be fixed in packaging and providing educational package programs at the Chocolate Cocoa Park. The thing that needs to be fixed is the way to package the tour package, it needs to display an itinerary so that tourists feel easy and can manage their time to participate in the activity. Then the programming is by grouping the activities offered according to the focus of each activity so that tourists can choose what focus activities they want to participate in.

Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs).

Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as phenolic acids and flavan-3-ols. The DF fraction of CBSs is notably rich in soluble dietary fibers (SDFs), which may be associated with fermentability and prebiotic properties. The objective of this study was the valorization of CBSs through enzymatic treatments, thereby increasing the solubility of DF and potentially augmenting fermentability. CBSs were treated both raw and defatted. Three sets of carbohydrases were used in order to impact the dietary fiber profile. Cellulase, xylanase, pectinase and their combinations were used to perform enzymatic treatments. The application of cellulase, xylanase and a combination of both enzymes proved effective in achieving a high SDF destructuring of the insoluble dietary fiber (IDF) fraction in both defatted and raw CBSs. Notably, the SDF/IDF ratio was significantly elevated in the enzymatically hydrolyzed samples (1.13-1.33) compared to the untreated CBSs (0.33). Furthermore, the various treatments did not affect the antioxidant activity or the content of the main bioactive compounds. These results provide a foundation for new opportunities in the biovalorization of CBSs through green techniques for a range of potential industrial applications in the food and nutraceutical sectors.

Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.