Chocolate: Production, Consumption and Health Benefits

Emily Baker (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA017000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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This book provides new research on the production, consumption and health benefits of chocolate. Chapter One discusses chocolate as an important carrier of trace elements, and helps to overcome trace element deficiencies, particularly, if ingestion of vegetables, dairy products and wholemeal bread is too low. Chapter Two shows the crystallization characteristics of cocoa butter by presenting its thermal and polymorphic behaviors, as well as discusses the improvement on the physical properties of chocolate formulated with cocoa butter alternatives (CBAs) addition, and their compatibility attributes in the lipid network. Chapter Three discusses production of chocolate with soy milk in a ball mill. Chapter Four examines the sustainability of three strains of probiotics in milk chocolate. Chapter Five identifies the sensory profile consumer’s preference of a typical Sicilian chocolate. Chapter Six provides a short overview of commonly used sweeteners and fat replacements, along with their impact on physico-chemical and nutritional properties of chocolate. Chapter Seven focuses on a descriptive and hedonistic approach to chocolate cream spread. Chapter Eight provides an overview on the anti-inflammatory effects of cocoa flavanols observed in vitro and to judge the evidence for such effects from randomized controlled trials (RCT). (Imprint: Nova)


Chapter 1. Trace Elements in Chocolate and Cocoa
Manfred Sager (AGES Wien (Austrian Agency for Health and Food Safety), Special investigations in element analysis, Wien, Austria)

Chapter 2. Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization
Élida Castilho Bonomi, Glazieli Marangoni de Oliveira and Monise Helen Masuchi Buscato (School of Chemical Engineering, University of Campinas, Campinas, Brazil)

Chapter 3. Production of Chocolate with Soy Milk in a Ball Mill
Danica Zariæ, Ivana Lonèareviæ, Biljana Pajin, Jovana Petroviæ, and Aleksandra Torbica (IHIS Techno experts, Research Development Center, Belgrade, Serbia, and others)

Chapter 4. Production of the Functional Milk Chocolate With Probiotic Bacteria in a Ball Mill
Maja Lj. Bulatoviæ, Danica B. Zariæ, Tanja Kruniæ, Milka Boriæ, and Marica B. Rakin (Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia, and others)

Chapter 5. Sensory Profile and Consumers’ Preference of a Typical Sicilian Chocolate
Agata Mazzaglia and Carmela Maria Lanza (Di3A, University of Catania, Catania CT, Italy, and others)

Chapter 6. Chocolates with Reduced Calorie Values
Ðurðica Aèkar, Antun Jozinoviæ, Jurislav Babiæ and Drago Šubariæ (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)

Chapter 7. Chocolate Cream Spread: Descriptive and Hedonistic Approach
Agata Mazzaglia and Carmela Maria Lanza (Di3A, University of Catania, Catania, Italy, and others)

Chapter 8. Cocoa Flavanols – Phytochemicals with Anti-Inflammatory Properties Obtained after Cocoa Consumption? Is there Evidence from Randomized Controlled Trials?
Sabine Ellinger (Faculty of Food, Nutrition and Hospitality Sciences, Hochschule Niederrhein, University of Applied Sciences, Mönchengladbach, Germany)


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