Beverages N° 3 10 / 08
Cocoa and Malt C ONT E NT S • Food of the gods – the history of cocoa • From bean to cocoa powder • Health benefits of cocoa • From cereal to malt • Health benefits of MILO and NESQUIK
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C oco a a n d M a lt E D I TO R I A L Dear All In the past, cocoa – “the food of the gods” – was a drink used only for religious rituals and by the elite. Now, every year more and more people consume cocoa products like NESQUIK and MILO. As a result, the worldwide consumption of cocoa increases at an annual rate of 2.2 %. The reasons are not only the delicious
Food of the gods – the history of cocoa From its early origins in South America to today, the cocoa bean has been enriching the life of people throughout the world. While the e xact origin of both the word “cocoa” and the practice of using cocoa beans to make chocolate drinks is still controversial, it is well established that the Mayans and Aztecs had developed successful methods for cultivating cocoa.
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Cocoa was a symbol of abundance, and cocoa drinks, originally destined for the elite only in South America, were used in religious rituals. To prepare these drinks, cocoa beans were crushed, mixed with water and laced with spices, chillies and herbs to offset the bitter taste. During the 16th century cocoa made its way to Europe. Christopher Columbus was the first European to drink it and the Spanish conquistador Don Hernán Cortés brought it to Spain. In
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1657 a Frenchman in London opened the first “chocolate house”. The first cocoa powder machines were developed in the Netherlands (1828) by Coenraad Johannes van Houten. In 1753 the Swedish natural scientist Carolus Linnaeus gave the cacao plant its botanical name, calling it “Theobroma (food of the gods) cacao L”.
taste of these products but also the health benefits that they provide. More information about the products and the health benefits is given in this edition of NutriPro. We hope you will find the contents of this edition of
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The cocoa beans The four main varieties of cocoa beans are:
Dear Reader Most of us have grown up enjoying NESQUIK or MILO on a daily basis – reaping the benefit of not only the milk added to these drinks but also of cocoa with its valuable minerals and vitamins. Both are good for our health, with cocoa powder being a good source of polyphenols, especially flavonoids. Some studies show that these ingredients are likely to have a positive effect on blood pressure and blood cholesterol levels. As a result, cocoa may protect against cardiovascular disease. This edition offers more information on the cocoa powder and malt used in NESQUIK and MILO, i.e. their production, ingredients and health benefits.
1. Criollo • The rarest and finest cocoa variety, it is sometimes called “the prince of cocoas”. Today it is found only in the oldest of plantations in Mexico, Columbia and Venezuela. • Slightly bitter and more aromatic than other varieties, it has an exceptionally mild and refined flavour that can be compared to that of A rabica coffee. After processing, the taste of the aromatic powder combines both strength and delicacy. 2. Forastero • These beans are bitter, sometimes extremely so, and offer a limited range of (strong) flavours. • They have a higher fat content and contain more antioxidants than criollo beans. • It is the most popular variety (approximately 80% of the world’s cocoa harvest). 3. Trinitario • This is a hybrid cocoa plant, created by crossbreeding the two previous varieties. beans vary greatly in taste but are generally marked by a good, aromatic flavour.
• The
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4. Nacional • Grown only in Ecuador, these beans are renowned for their “arriba” flavour (floral & spicy) after short fermentation (~3 days).
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Cocoa producers – world chart Cacao trees – small evergreen trees native to the tropical rain forest region of the Americas – will only grow in a limited geographical zone, within approximately 20 degrees to the north and south of the equator. Today, West Africa supplies nearly 70% of the world crop.
Ghana Ecuador
Côte d’Ivoire
Nigeria
Capricorn
Cameroon
Malaysia Indonesia
0°
Brazil Cancer
G o o d t o k n ow Cocoa Production Statistics
Curious cocoa • The Aztec
and Mayan societies used cocoa beans as a local currency, e.g. one rabbit cost ten beans, a slave one hundred.
• Ritualistic
imbibing of the cocoa drink was the privilege of men only, as cocoa was believed to be toxic for women and children.
Global cocoa bean production in 1000t
2005 / 06 World 3731 Africa 2666 Americas 439 Asia / Oceania 626 Africa West Africa (WA) Cameroon 173 Côte d’Ivoire 1519 Ghana 740 Nigeria 190 Subtotal (W / A) 2622 Other Africa 44 Total Africa 2666 Americas Brazil 162 Ecuador 115 Other America 162 Total Americas 439 Asia / Oceania Indonesia 520 Malaysia 27 Other Asia 79 Total Asia 626
2006 / 07 (Forecast) 3388 2347 431 610
• History
offers examples of cocoa eing used as a medicine, for b instance by Cardinal Richelieu, who took drinking cocoa to treat his enlarged spleen.
• In
175 1380 582 165 2302 45 2347
145 120 166 431
500 28 82 610
the first chocolate house in the UK, guests had to pay 10 to 15 shillings per pound of chocolate, or the equivalent of a new musket.
Ingredients of a cocoa bean 54%
Cocoa butter
8 – 13%
Polyphenols
11.5% 9%
Fibre
7.5%
Starch
5%
Water
2.6% 2%
Minerals Organic acids
1.8 – 2.7% Theobromine 1%
Sources: ICCO, USDA, FAO, LMC
Protein
0.2%
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Sugar Caffeine
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C oco a a n d M a lt G o o d t o k n ow Hot cocoa or hot chocolate? Some people use the terms hot chocolate and hot cocoa synonymously but, more accurately, they are two different beverages. Hot cocoa is made from a mix of cocoa powder (sometimes in instant form), sugar and milk or water. By contrast, hot chocolate is made directly from chocolate bars (dark, semisweet or bittersweet chocolate), which already contain cocoa, sugar and cocoa butter. Thus the major difference between the two is the cocoa butter, which makes hot cocoa lower in fat than hot chocolate.
G o o d t o k n ow Cocoa butter Cocoa butter, also called theobroma oil, is a pale yellow fat composed of particular fatty acids (around 36% monosaturated). It is one of the most stable fats because it contains natural antioxidants (e.g. vitamin E) that reduce rancidity and allow for a storage life of 2 – 5 years. Furthermore, it has a mild chocolaty flavour and aroma, so it is an important ingredient in chocolate. Outside the food sector cocoa butter is used in cosmetic products, such as lotions, lip balms, shampoos, soaps, as well as pharmaceuticals. Lotions and oils containing cocoa butter are often used in aroma and massage therapy to promote relaxation and wellbeing.
Whole cocoa beans
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From bean to cocoa powder After harvesting, the cocoa fruits are opened and the seeds, after being extracted, are transported to the fermentation area. The fermentation is one of the most important post-harvest steps concerning the quality of the cocoa. During this process, which includes numerous complex chemical changes in the beans, the characteristic flavour and colour are developed. The fermentation process lasts from 3 days, as for some Criollo varieties in Ecuador, to 6 or 7 days for Forastero beans, grown mostly in Brazil and West Africa. After fermentation the cocoa beans are dried in order to reduce their moisture content from about 60% to around 7%. There are two methods for drying beans – the sun, which yields better results, and artificial drying. The next step in producing a high quality cocoa powder is the roasting process. By roasting the beans, their moisture content further decreases to about 2% and a lot of the flavour-, aromaand colour components are formed. Thereafter, the roasted beans are broken down and the thin shell is removed, a procedure known as winnowing. The result are cocoa “nibs”, which incorporate more than 600 different chemical compounds that are responsible for the flavour and aroma of the final product. After the nibs are alkalized, they are then ground into s o-called cocoa liquor or cocoa mass, which contains between 53 – 58% of cocoa butter. The last step is the pressing process during which cocoa butter is pressed out of the cocoa mass under high pressure. The end products are cocoa butter and cocoa powder.
cocoa beans crushed into small pieces for processing
5 Cocoa and Malt
Cocoa powder is not the same Each manufacturer supplies their own type of powder, with a specific fat content and pH-value (degree of acidity) as well as a distinctive colour and aroma. Based on the fat content, cocoa powder can be classified into three categories: 1. Cocoa with 20 – 22% cocoa butter This type can be used in beverages for sensory reasons, e.g. more mouth-coating and mouth-feel.
G o o d t o K n ow
2. Cocoa with 10 – 12% cocoa butter This is the standard powder used in Nestlé beverages, e.g. NESQUIK, NESCAU or MILO.
History of NESQUIK
3. Cocoa with 0% cocoa butter Predominantly beverage manufacturers may use this type to alter certain properties of the powder, e.g. to improve its wettability and solubility. Beyond beverages, cocoa powder is used as an ideal flavouring agent in products such as ice cream, bread spreads, dairy products, biscuits and sweets. It adds colour as well as flavour. Depending on the manufacturing process and the degree of acidity, the colour of cocoa powder may vary from light orange-yellow to dark reddish brown.
cocoa liquor
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cocoa butter
NESQUIK was developed in the USA in 1948 and introduced there as Nestlé Quik. The ingredients were cocoa powder and flavours such as cinnamon and vanilla, and in 2004 vitamins and minerals were added as well. In the 1950s it was launched in Europe as NESQUIK. In 1959 strawberry-flavoured powder was introduced and is still available, along with other flavours such as banana and vanilla. In 1973 the Quik Bunny – now known as Quicky the NESQUIK Bunny – was created. At first he was adorned with a large blue “Q” on a collar-like necklace, but since 2004 he flaunts “cooler” attributes which better express the values and modernity of the brand. In 1999 the brand name in all countries was changed to NESQUIK to develop worldwide recognition. During the past few years low sugar and sugar-free varieties were introduced in the USA, Germany and Canada.
cocoa powder
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C oco a a n d M a lt Health benefits of cocoa Alexander von Humboldt once stated about cocoa: “Nowhere else has nature compressed such a store of the most valuable nutrients into such a small space as it has with the cocoa bean.” Cocoa powder is a good source of:
G o o d to r emembe r Caffeine and theobromine in beverages Beverages Caffeine
Theobromine
(range per cup) (range per cup)
Coffee
60 – 180 mg
–
Cocoa
6 – 42 mg
200 – 300 mg
20 – 110 mg
< 3 mg
Green tea
Amount of polyphenols in d ifferent beverages (mg / glass or cup)
Minerals, especially: • Magnesium
This mineral is essential for effective nerve and muscle function. Furthermore, the organism needs magnesium to convert nutrients into energy. It promotes the absorption of calcium (vital for proper bone structure) and vitamin C. • Phosphorus
Phosphorus supports energy generation in body cells and is important – together with calcium – for forming hard mineral crystals in bones and teeth. Red wine: 200 – 800mg
Cocoa: 150 – 200mg
Green tea: 150 – 200mg
The health benefits of flavonoids
Coffee: 150 – 550mg
More than 4,000 flavonoids have been identified and there may well be many more yet to be discovered. They can be divided into various subclasses and are credited with being, among other things: anti-inflammatory, anti-carcinogenic, anti-microbial and anti-allergic. They are also potent antioxidants – some are even more powerful than vitamin C or vitamin E – that help to protect cells from damage caused by an excess of free radicals. Cocoa is particularly rich in flavanols a subclass of flavonoids. More spe-
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7 Cocoa and Malt
G o o d t o k n ow
Fibre
Phytochemicals
The average amount of fibre in cocoa beans is comparable to that in whole wheat bread. Together with cocoa butter, fibre accounts for the slow absorption of glucose and thereby reduces fluctuations in blood glucose levels (important for glucose control).
The term phytochemicals refers to thousands of biologically active chemical compounds found in plants, that serve specific beneficial functions. By extension, absorbing phytochemicals with our food can have many positive effects in the human body; some are antioxidant, some help to lower blood cholesterol – a major risk factor for cardiovascular disease – and some are protective against cancer. Most natural foods contain phytochemicals, especially vegetables, fruits and herbs. A good way to ensure ingesting a variety of these compounds is to choose foods of every colour of the rainbow.
Alkaloids Cocoa contains caffeine, but in much lower concentrations than coffee beans. The most relevant alkaloid in cocoa is theobromine, which has a similar effect as caffeine but is about 10 times weaker and does not markedly affect the central nervous system. Theobromine is mildly diuretic (increases urine production) and relaxes the smooth muscles of the bronchi in the lungs.
Phytochemicals
Polyphenols
Hydroxycin namates
Flavonoids
Isoflavones
Flavonols
Polyphenols About 8 – 13% of the cocoa bean is made up of polyphenols, a group of phytochemicals. The production process of cocoa, such as fermentation, roasting and alkalisation, reduces the overall polyphenol content. The polyphenols in cocoa are a subgroup of phytochemicals which include “flavonoids”.
cifically, it is rich in epicatechin and catechin. As a result, cocoa consumption is, for instance, inversely associated with blood pressure, has significant antiplatelet effects and reduces inflammation generally in the body. Furthermore, it has been shown that cocoa polyphenols increase HDL cholesterol and protect against LDL oxidation, so they exert a positive overall effect on blood cholesterol. The result of all these activities is that c ocoa and its polyphenols may be protective against cardiovascular disease. NutriPro Beverages 10 / 08 – NESTLÉ Professional Nutrition Magazine
Flavanones, flavones
Anthocyanins Flavanols
Catechin
Epicatechin
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C oco a a n d M a lt From cereal to malt
G o o d t o k n ow What is malt extract?
The preferred cereal for making malt extract is barley. The main reason is its high starch content, but it is also a good source of vitamins and minerals.
Malt extract is a concentrated xtract of: e 100% malted cereal, usually barley or sorghum
The process for producing malt extract involves two stages: a) Malting b) Malt extract manufacturing. The first stage – malting – comprises three steps: a) Steeping: In this step barley is soaked in water to stimulate the conditions that start germination or growth. It typically takes between 12 to 24 hours during which the water is changed one or two times. At the end, the barley will contain approximately 38 – 40% moisture. b) Germination: During this phase different groups of enzymes are produced which are necessary for subsequent processing.
Bran Insoluble dietary fibre; hemicellulose; cellulose; lignin
The changes taking place during germination are called “modification”. c) Kilning: During this final step of the malting process, water is extracted from the malt which, at this point, is known as “green malt”, having a moisture content of around 10%. When drying the malt, the kilning temperature is increased so that the malt develops colour and flavour. By the end of kilning, the malt will have a moisture content of 4 – 5%.
Aleurone layer Dietary fibre; sugars; rotein; lipids; p polyphenols
Endosperm Starch, protein, dietary fibre
Germ Sugars; protein; lipids; minerals; polyphenols
dried barley plant
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barley seeds
malted barley
malt extract
9 Cocoa and Malt
The next step is manufacturing the malt extract, starting with cleaning the malt. Subsequently, the whole malted grains are crushed to produce a grist and mixed with hot water in a mash tun. The malt enzymes, which developed during germination, convert the starch into sugar, which dissolves in the water. Finally, the liquid, called “wort”, is separated from the remaining malt husk and rapidly concentrated into a viscous liquid – the malt extract. MILO contains Protomalt®, a proprietary malt extract with a specific carbohydrates profile with reduced amount of simple sugars. This trademarked malt is used in the production of Milo.
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G o o d t o k n ow History of MILO MILO was developed by Thomas Mayne in 1934 in Australia. The name derives from MILON, a Roman athlete from Crotona. At the Pythian Games in Greece, around 600 B.C., Milon became famous for his strength. In 2002 MILO was fortified with ACTIGEN-E (a unique combination of 8 vitamins and 4 minerals). Normally added to milk or water, it can be served hot or cold. MILO is also enjoyed in various other ways across markets and forms a strong component of good nutrition, health and wellness. Over the years, the MILO brand has developed and been associated with energy and good health for active lifestyle. MILO liquid concentrate is a specific liquid product, created for operator to ensure consistent taste when dispensed cold, and mostly used by quick service restaurants.
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C oco a a n d M a lt G o o d to r emembe r Health benefits of milk Milk is one of the most nutrientdense foods, consisting of a unique blend of carbohydrates, proteins, fats, vitamins and minerals. Consuming at least 3 servings of milk or milk products per day can have a positive impact on health and disease prevention. Research has found that milk and milk products are important in the prevention of osteoporosis, in reducing the risk of cardiovascular disease, colon cancer and insulin resistance (diabetes), and in facilitating weight management.
Health benefits of MILO and NESQUIK MILO and NESQUIK are nutritious drinks containing many valuable minerals and vitamins. They are a very good source of:
Calcium Calcium is the most common mineral in the body. It is essential for bone growth and development as well as for building and maintaining strong teeth. Furthermore, calcium is involved in a number of biological processes such as nerve function, muscle contraction and blood clotting. Especially for growing children and adolescents it is essential to get enough calcium for proper bone growth.
Iron Iron is a constituent of haemoglobin, which delivers oxygen to cells, and of myoglobin, which stores oxygen in muscle tissue. In addition, it is a cofactor for a number of important enzymes, for example ones involved in energy production and the immune system.
N u t r i e n t p r o f i l e o f M ILO Nutrient
Energy Protein Fat, total Carbohydrates Calcium Iron Vitamin B1 Vitamin B2
Units Average quantity per Average quantity per 20g serving with 200ml 10g serving with 200ml reduced fat milk (1.4%) skim milk (0.1%) kcal kj g g g mg mg mg mg
184.0 770.0 10.6 4.8 24.1 400.0 6.0 0.6 0.6
Example based on MILO powder, Australia
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143.0 600.0 10.0 2.2 23.5 400.0 6.0 0.6 0.6 * based on a 2000 kcal diet
Vitamins Vitamins are necessary cofactors for enzymes. All of them are needed in energy metabolism, some for muscle metabolism (especially vitamin B1 and B6 ), some for forming red blood cells (especially vitamin B2 ) and one in particular (B12 ) for folate metabolism and nerve function.
11 Cocoa and Malt
Quiz
Energy Carbohydrates deliver glucose in our body. Glucose is the preferred fuel for the brain and can be stored in the muscles and liver. Carbohydrates are essential in helping to restore energy levels for physical and mental activities, e.g. in school, when consumed at key moments throughout the day.
1. Originally cocoa came from: B Switzerland C South America D North America 2. Which variety of cocoa bean is called “the prince of cocoa”? O Criollo L Forastero M Trinitario
Branded active benefits
– A combination of 8 vitamins and 4 minerals
– A combination of energy-releasing micronutrients for growth and development
– For stronger bones and teeth
3. How many different chemical compounds are found in cocoa nibs? A 500 C 600 E 700 4. How much cocoa butter does a cocoa bean contain? J Around 20% K Around 37% O Around 54% 5. What is the fat content of the standard powder used in NESQUIK? C 0% A 10 – 12% D 20 – 22% 6. Is NESQUIK a hot cocoa or a hot chocolate drink? P Hot cocoa drink O Hot chocolate drink
Nutrient Energy Protein Total carbohydrates Fat Sodium Dietary fibre Calcium Magnesium Phosphorus Vitamin B1 Vitamin B3 Vitamin B5 Vitamin B6 Vitamin B9 Vitamin C Vitamin D Vitamin E
Units kcal kj g g g mg g mg mg mg mg mg mg mg µg mg µg mg
Example based on NESQUIK powder, France
15 g of powder
per cup*
152.0 634.0 7.3 22.0 3.7 49.0 0.8 261.0 46.0 210.0 0.2 2.7 1.0 0.3 39.0 11.0 0.8 1.6
55.0 233.0 0.6 13.0 0.5 47.0 0.8 18.0 21.0 20.0 0.1 2.6 0.3 0.2 30.0 7.1 0.8 1.5
* 15 g in 200 ml of semi-skimmed milk
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8. Which is the most relevant alkaloid in cocoa? V Caffeine W Theobromine 9. Cocoa intake is inversely associated with B A good sleep C Diabetes D Blood pressure 10. Which is the most commonly used cereal for MILO? E Barley F Rice G Quinoa 11. MILO is a good source of: S Vitamin C R Calcium T Folate
1 2 3 4 5 6 7 8 9 10 11 Answer: cocoa powder
N u t r i e n t p r o f i l e o f Nesq u i k
7. The fibre in cocoa beans is necessary for: A Effective nerve and muscle function E Relaxing smooth m uscles O Slow absorption of g lucose
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