0e Emu mmm J H H .UYN e m Am 0 ATTORNE Patented Feb. 2, i954 assalzs PROCESS OF PRODUCING BROWN SUGAR Benjamin A. Omard and Chesney H. Criswell, Denver, and Arnold J. Thomas, Johnstown, 0010., assignors to The Great Western Sugar Company, a corporation of New Jersey Application October 19, 1949, Serial No. 122,302.
Cocoa butter is the fat source used to make chocolate. Cocoa butter is great for naturally healing dry, sensitive skin. Real cocoa butter is completely edible, plus itâs also used very often in skin lotions, lip glosses, chapsticks and other beauty ointments.
The fat, or cocoa butter, is removed from the paste, leaving the dry unsweetened cocoa powder. The cocoa butter is remixed with some portion of the solids and sweeteners to create chocolate. One tablespoon of unsweetened cocoa powder has 12 calories, 1 gram of protein and one-tenth of a gram of sugar.The same portion has 1.8 grams of fiber, which is 5 percent of the daily intake for men and 7 percent for women.atural unsweetened cocoa powder has 196 milligrams of epicatechin in every 100 grams of powder, compared with unsweetened chocolate squares which have 142 milligrams and dark chocolate candy with 84 milligrams.