White chocolate is a choc-
olate derivative. It com-
monly consists of cocoa
butter, sugar and milk
solids and is characterized
by a pale yellow or ivory
appearance. The melting
point of cocoa butter, its
primary cocoa bean com-
ponent, is high enough to
keep white chocolate sol-
id at room temperature.
White chocolate does not
contain non-fat cocoa sol-
ids, the primary nutritional
constituent of chocolate
liquor—chocolate in its
raw, unsweetened form.
During manufacture the
dark-colored solids of the
cocoa bean are separated
from its fatty content, as
with milk, semi-sweet, and
dark chocolate. But, un-
like those other chocolate
types, the cocoa solids are
not recombined. As a result
this fat, cocoa butter, is the
only cacao ingredient in
white chocolate. Because
it contains no cocoa solids
white chocolate contains
only trace amounts of the
stimulants
theobromine
and caffeine,while lacking
the antioxidant properties
or many characterizing
ingredients of chocolate,
such as thiamine, ribofla-
vin, and phenylethylamine.
The cocoa butter is of-
ten deodorized to remove
its strong flavor.If prime
pressed cocoa butter is
used it has natural anti-ox-
idant (vitamin E) but, if
deodorized, it has none as
the deodorizing is a steam
stripping step, often at 180
°C (356 °F).[citation need-
ed] White chocolate is not
made from cocoa solids.
WHITE
CHOCOLATE
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