WordNet

place end to end without overlapping; "The frames must be butted at the joints"
the part of a plant from which the roots spring or the part of a stalk or trunk nearest the roots
thick end of the handle (同)butt end
the small unused part of something (especially the end of a cigarette that is left after smoking) (同)stub
a large cask (especially one holding a volume equivalent to 2 hogsheads or 126 gallons)
a victim of ridicule or pranks (同)goat, laughingstock, stooge
to strike, thrust or shove against; "He butted his sister out of the way"; "The goat butted the hiker with his horns" (同)bunt
a beverage made from cocoa powder and milk and sugar; usually drunk hot (同)chocolate, hot chocolate, drinking chocolate
powder of ground roasted cacao beans with most of the fat removed
spread butter on; "butter bread"
a fighter who strikes the opponent with his head
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
a hill that rises abruptly from the surrounding region; has a flat top and sloping sides

PrepTutorEJDIC

…'を'頭(角)で突く(押す) / 頭(角)で突く(押す) / 頭(角)で突くこと(押すこと),飼突き
あざけり(批評などの)的;笑いもの
(武器・道具の)太いほうの端 / 残片
(ぶどう酒などの)大だる,一たる
〈U〉ココア / 〈U〉〈C〉ココア・ミルクなどを混ぜて作った)ココア飲料 / 〈U〉ココア色)焦げ茶色)
『バター』 / (バターに似た)パンに塗る食品 / …‘に'バターを塗る
(西部平原の)孤立した山
=coconut palm

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/07/14 09:38:33」(JST)

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[Wiki en表示]

Fermenting cocoa beans on a farm east of Honiara, the capital of the Solomon Islands.

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.^[1] Cocoa butter has a cocoa flavor and aroma.

Composition and extraction

Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids.^[2]^[3]^[4] Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.^[5]

The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid, stearic acid, and oleic acid.

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.^[6] The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste.^[7]

Adulterants

Some food manufacturers substitute less expensive materials such as vegetable oils and fats (fillers and over-sized packaging) in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.^[8]

Uses

Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, but also dark chocolate). This application continues to dominate consumption of cocoa butter.

Pharmaceutical companies heavily use cocoa butter's physical properties. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.^[9]

Personal care

Cocoa butter is one of the most stable fats known, a quality that, coupled with natural antioxidants, prevents rancidity, giving it a storage life of two to five years.^{[citation needed]} The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions.

The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped or burned skin and lips, and as a daily moisturizer to prevent dry, itchy skin.^[9] Cocoa butter's moisturizing properties are also said to be effective for treating mouth sores.^[10] However, the largest clinical study regarding the effects of cocoa butter on stretch marks in pregnant women found that results were no different from a placebo.^[11]

Physical properties

The most common form of cocoa butter has a melting point of around 34–38 °C (93–101 °F), rendering solid chocolate at room temperature that readily melts once inside the mouth. Cocoa butter displays polymorphism, having α, γ, β', and β crystals, with melting points of 17, 23, 26, and 35–37 °C respectively. The production of chocolate typically uses only the β crystal for its high melting point. A uniform crystal structure will result in smooth texture, sheen, and snap.^{[citation needed]} Overheating cocoa butter converts the structure to a less stable form that melts below room temperature. Given time, it will naturally return to the most stable β crystal form. Advantage is taken of this phenomenon in the polymorphic transformation theory of chocolate bloom. It is based on the fact that bloomed chocolates are always found to contain the most stable polymorph of cocoa butter. According to this theory, bloom occurs through the uncontrolled polymorphic transformation of cocoa butter from a less stable form to the most stable form.

References

^ "Cocoa butter – Britannica Online Encyclopedia". Britannica Encyclopedia article. July 1998. Retrieved 2007-09-10.
^ "Composition of the Cocoa Bean". Hershey Center for Health & Nutrition. Retrieved 20 November 2012.
^ Liendo, Rigel; Fanny C. Padilla and Agricia Quintana (November 1997). "Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.". Food Research International 30 (9): 727–731. doi:10.1016/S0963-9969(98)00025-8. Cite uses deprecated parameters (help) PMID 11048595
^ El-Saied, Hani M.; M. K. Morsi; M. M. A. Amer (June 1981). "Composition of cocoa shell fat as related to cocoa butter". Zeitschrift für Ernährungswissenschaft 20 (2): 145–151. doi:10.1007/BF02021260. PMID 7269661
^ USDA nutrient database
^ Cocoa butter pressing
^ The Nibble. "The World’s Best White Chocolate Page 3: Percent Cacao & Cocoa Butter". Retrieved 2009-03-03.
^ Alfred Thomas (2002). Fats and Fatty Oils. "Ullmann's Encyclopedia of Industrial Chemistry". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3-527-30673-0.
^ ^a ^b Chew, Norma (24 November 2011). "What Are The Benefits Of Cocoa Butter?". LiveStrong.com. Retrieved 20 November 2012.
^ Downey, Lillian (23 March 2010). "Uses For Cocoa Butter". LiveStrong. Retrieved 8 December 2012.
^ O'Connor, Anahad (2009-09-15). "The Claim: Cocoa Butter Can Remove Stretch Marks". The New York Times. Retrieved 2010-04-30.

UpToDate Contents

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1. 食事中の脂肪 dietary fat
2. 熱傷の局所治療：外用抗菌薬と被覆材 local treatment of burns topical antimicrobial agents and dressings
3. 妊娠中の肌、髪、爪、粘膜 the skin hair nails and mucous membranes during pregnancy
4. 軽症熱傷の治療 treatment of minor thermal burns
5. 食物アレルギーのマネージメント：回避策 management of food allergy avoidance

English Journal

Effect of Food Status on the Gastrointestinal Transit of Amphotericin B-Containing Solid Lipid Nanoparticles in Rats.

Amekyeh H1, Billa N2, Yuen KH3, Lim SC3.
AAPS PharmSciTech.AAPS PharmSciTech.2015 Oct 28. [Epub ahead of print]
Amphotericin B (AmB) is poorly absorbed from the gastrointestinal tract. Recent studies have suggested enhanced drug absorption from solid lipid nanoparticles (SLN). Little is known of the fate of AmB absorption within the gastrointestinal tract, and no gastrointestinal transit study has yet been pe
PMID 26511938

Topical management of striae distensae (stretch marks): prevention and therapy of striae rubrae and albae.

Ud-Din S1,2, McGeorge D3, Bayat A1,2.
Journal of the European Academy of Dermatology and Venereology : JEADV.J Eur Acad Dermatol Venereol.2015 Oct 20. doi: 10.1111/jdv.13223. [Epub ahead of print]
Striae distensae (SD) are common dermal lesions, with significant physical and psychological impact. Many therapeutic modalities are available but none can completely eradicate SD. The most common therapy is the application of topicals used both therapeutically and prophylactically. Even though ther
PMID 26486318

Phenotypic divergence in two lines of L-Fabp-/- mice reflects substrain differences and environmental modifiers.

Newberry EP1, Kennedy S1, Xie Y1, Luo J1, Jiang H1, Ory DS1, Davidson NO2.
American journal of physiology. Gastrointestinal and liver physiology.Am J Physiol Gastrointest Liver Physiol.2015 Oct 15;309(8):G648-61. doi: 10.1152/ajpgi.00170.2015. Epub 2015 Aug 6.
Phenotypic divergence in diet-induced obesity (DIO) and hepatic steatosis has been reported in two independently generated lines of L-Fabp(-/-) mice [New Jersey (NJ) L-Fabp(-/-) vs. Washington University (WU) L-Fabp(-/-) mice]. We performed side-by-side studies to examine differences between the lin
PMID 26251469

Japanese Journal

Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats

Sonwai Sopark,Ponprachanuvut Punnee
Journal of Oleo Science 61(12), 671-679, 2012-12-00
NAID 40019490394

Analysis of Sterol and Other Components Present in Unsaponifiable Matters of Mahua, Sal and Mango Kernel Oil

Dhara Rupali,Bhattacharyya Dipak K.,Ghosh Mahua
Journal of Oleo Science 59(4), 169-176, 2010
… Theses oils have shown commercial importance as cocoa-butter substitutes because of their high symmetrical triglycerides content. …
NAID 130000253570

Composition and Thermal Characteristics of Madhuca longifolia Seed Fat and Its Solid and Liquid Fractions

Marikkar J. M. N.,Ghazali H. M.,Long K.
Journal of Oleo Science 59(1), 7-14, 2010
This study was to characterize the seed fat from Madhuca longifolia known as Mee fat and its solid and liquid fractions with the objective of distinguishing them. A sample of Mee fat was partitioned i …
NAID 130000147567

Related Pictures

★リンクテーブル★

リンク元	「cacao butter」「カカオバター」
関連記事	「coco」「cocoa」「butt」

「cacao butter」

Cocoa butter
	Raw cocoa butter
Fat composition
Saturated fats
Total saturated	57–64%:; stearic acid (24–37%), palmitic acid (24–30%), myristic acid, (0–4%), arachidic acid (1%), lauric acid (0–1%)
Unsaturated fats
Total unsaturated	36–43%
Monounsaturated	29–43%:; oleic acid (29–38%), palmitoleic acid (0–2%)
Polyunsaturated	0–5%:; linoleic acid (0–4%),; α-Linolenic acid (0–1%)
Properties
Food energy per 100 g (3.5 oz)	3,770 kilojoules (900 kcal)[citation needed]
Melting point	34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F)
Solidity at 20 °C (68 °F)	solid
Refractive index	1.44556–1.44573
Iodine value	32.11–35.12, 35.575
Acid value	1.68
Saponification value	191.214, 192.88–196.29