Benders'dictionary of nutrition and food technology

123cocarcinogen A substance that does not itself induce cancer, butpotentiates the action of a carcinogen.See also promoter.cochineal A water-soluble red colour obtained from the femaleconchilla, Dactilopius coccus (Coccus cactus), an insect found inMexico, Central America and the Caribbean. Colour is due toanthroquinones such as kermesic and carminic acids. 1 kg of thecolour is obtained from about 150 000 insects. Legally permittedin foods in most countries (E-120). Cochineal red A is an alternativename for ponceau 4r (E-124), often used to replacecochineal. Carmine is produced from cochineal.cockles (arkshell) Several types of marine bivalve molluscs ofgenus Cardium, often sold preserved in brine or vinegar.cock of the wood See capercaillie.cocoa Originally known as cacao, introduced into Europe fromMexico by the Spaniards in the early sixteenth century. Thepowder is prepared from the seed embedded in the fruit of thecocoa plant, Theobroma cacao. Also a milk drink prepared withcocoa powder. Used to prepare chocolate. Contains the alkaloidstheobromine and caffeine.cocoa butter The fat from the cocoa bean, used in chocolatemanufacture and in pharmaceuticals; it has a sharp meltingpoint, between 31 and 35 °C, so melts in the mouth; mostly 2-oleopalmitostearin (62% saturated, 34% mono-unsaturated, 3%polyunsaturated) contains 1.8 mg vitamin E, 24.7 mg vitaminK/100 g).See also cocoa butter equivalents; cocoa butter substitutes.cocoa butter equivalents Also known as cocoa butter extenders;fats that are physically and chemically similar to cocoa butterand can be mixed with cocoa butter in chocolate manufacture.Some raise the melting point of the chocolate, making it moresuitable for tropical regions. Borneo tallow (green butter) fromthe Malaysian and Indonesian plant Shorea stenopiera; dhupafrom the Indian plant Vateria indica; illipe butter (mowrah fat)from the Indian plant Bassia longifolia; kokum from the Indiantree Garcinia indica; sal from the Indian plant Shorea robusta;shea butter from the African plant Butyrospermum parkii.cocoa butter extenders See cocoa butter equivalents.cocoa butter substitutes Fats that are physically similar to cocoabutter,but chemically different,used with defatted cocoa,to makesubstitute chocolate or compound coatings for bakery. Theycannot be mixed with cocoa butter, but some do not require temperingand can be cooled much more rapidly than cocoa butter.