Cocoa is a favorite ingredient in chocolate, drinks, desserts and baked recipes. Polyphenols are a group of plant compounds found in cacao as well as other foods like tea, berries and fruit.
Different types and processing methods of cocoa can also yield different amounts of polyphenols. This makes the source, the production method and the product details useful for comparing different cocoa products.
Functional Foods and Cocoa
Functional foods are often defined as foods that contain naturally occurring components in addition to their basic nutritional value. You hear it a lot when talking about foods with compounds such as polyphenols and flavanols.
Cocoa is often in this group, because polyphenols are naturally found in cacao. The composition of a cocoa product depends, however, on the ingredients and production methods used.
What Are Polyphenols in Cocoa?
Polyphenols are plant compounds that occur naturally in cacao and many other foods. Cacao contains a kind of polyphenol called flavanols.
These terms are related but are not synonymous. Polyphenols are a large family of chemicals found in plants. Flavanols are a type of polyphenol.
For additional information, read The Differences Between Polyphenols and Flavanols in Cocoa.
Cocoa Processing and Polyphenol Content
The natural compounds in cacao can be affected by the processing of cacao. Cacao goes through several steps before it becomes cocoa powder or chocolate.
- Fermentation: The cacao beans are collected and fermented. This changes the characteristics of the beans.
- Drying: The beans are dried before subsequent processing.
- Roasting: Provides the characteristic flavor and aroma to cocoa.
- Alkalization: Also called Dutch processing, this changes the color, flavor and acidity of the cocoa.
These steps may help to explain the different compositions of cocoa products made by different processes.
Is Cacao Naturally High in Polyphenols?
Cacao naturally contains polyphenols, but the level can differ from one product to another.
The composition finally depends on the cacao variety, the processing conditions and the production methods. This variation means that if you want to know more about the cocoa you are buying, the product specifications are helpful.
Manufacturer information may include details about the cacao, the processing method, or the naturally occurring polyphenol content.
Cocoa Dynamics and Its Production Approach
Cocoa Dynamics is a cocoa product that has been processed to retain the naturally occurring polyphenols.
It can be used in beverages, meals, baked goods and snack recipes. Product information can help consumers understand how it is processed and how it is different from other cocoa products.
Everyday Ways to Use Cocoa
Cocoa powder is a versatile ingredient that can be added to many different recipes to give an everyday dish a chocolate flavor.
Beverages
- Stir cocoa powder into coffee.
- Mix with hot water or milk.
- Mix with banana, nuts or plant-based milk in smoothies.
Breakfast Foods
- Add cocoa to oatmeal.
- Mix it into pancake batter.
- Use it in homemade breakfast recipes.
Baking and Snacks
- Add cocoa to cakes, cookies, muffins and brownies.
- Mix with nuts, seeds and dried fruit for homemade snack bites.
- Use in other recipes calling for unsweetened cocoa powder.
Choosing Polyphenol-Rich Cocoa Powder
When comparing cocoa powders, there are a number of product details that can help you make a more informed choice.
Processing method: Verify that the manufacturer provides any information about the processing of the cocoa.
Alkalization: When comparing processing methods look for words such as “alkalized” or “Dutch processed”.
Ingredient list: See the ingredients to know exactly what is in the product.
Product specifications: Manufacturer information may include cacao source, processing, or polyphenol content.
For a product focused on naturally occurring cocoa polyphenols, see polyphenol-rich cocoa powder.
Bring Cocoa Into Your Favorite Recipes
Polyphenol-rich cocoa can add a rich chocolate flavor to drinks, breakfast foods, baked goods and homemade snacks.
When evaluating cocoa products, begin by examining the cacao source, processing method, alkalization status, ingredient list and available product specifications. These specifics give you a better insight into the making of each product.
Frequently Asked Questions
Are polyphenols naturally found in cacao?
Yes, cacao naturally contains polyphenols including flavanols. The amount present in a finished cocoa product will vary depending on the cacao and how it is processed. The compounds in the final cocoa powder or chocolate product will be influenced by processing steps such as fermentation, drying and roasting.
Does alkalization affect cocoa polyphenols?
Alkalization (also called Dutch processing) alters the chocolate’s color, flavor and acidity. It can also influence the natural occurring polyphenols. If this is an important factor for you when comparing cocoa products, look at the product label or manufacturer information to determine whether the cocoa has been alkalized.
What is the difference between polyphenols and flavanols?
Flavanols are a class of polyphenol . Polyphenols are a broad class of naturally-occurring plant compounds . Cacao has both. While the terms can be found together in cocoa information, they refer to different categories and not two totally separate ingredients.
How can you use polyphenol-rich cocoa powder?
Polyphenol-rich cocoa powder can be included in drinks, smoothies, oatmeal, pancakes, muffins, brownies, cookies and homemade snacks. Good for many recipes, with a rich cocoa flavor. The amount and the way you prepare it can be modified according to the recipe and type of cocoa powder.
What should you check when buying cocoa powder?
Check the source of the cacao, how it was processed, whether it was alkalized, the ingredients and product specifications listed. These details can help you compare different cocoas. Another point of comparison for products is the information on naturally occurring polyphenols provided by the manufacturer, if available.
Why does cocoa processing matter?
The characteristics and composition of the final product are influenced by the processing of cocoa. Things like fermentation, drying, roasting, and alkalization can alter cocoa’s color, flavor and naturally occurring components. So, knowing about processing information can help you understand why two cocoa products might taste different.