The white pulp of the cupuaçu is uniquely fragrant. It contains theacrine (1,3,7,9-tetramethyluric acid) instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao. Cupuaçu can replace cocoa in many day-to-day foods, especially for children, such as chocolate milk. It is frequently used in desserts, juices and sweets. Cupuaçu seeds can be made into cupulate, which looks and tastes just like chocolate but is cheaper and more resistant to heat. Asahi Foods, a Japanese company, once tried to patent the production and use of Cupuaçu seed fat, but they failed.