White Chocolate: Health Benefits

White chocolate appeared in the 30s of the last century, when the popular Swiss company Nestle developed a new technology for obtaining such a treat. Among the sweet tooth, such a product is very popular.

When buying a dessert, you need to remember that some unscrupulous manufacturers do not properly treat their product. The composition of such chocolate can harm the body. Today, there are many companies that produce white treats. And under such conditions, it is much more difficult to choose quality products.

What white chocolate is made of

This chocolate is a sweet that is made from cocoa butter, granulated sugar, milk powder and vanilla. The usual cocoa powder is not added to it, which is why white chocolate has a hint of ivory, sometimes a yellowish tinge may even be present. Such a product contains low levels of antioxidants.

The white dessert gets a specific taste as a result of adding milk powder, which is characterized by a caramel taste. The aromatic substance in this case is vanillin.

What is the difference from black and milk

These chocolate varieties differ only in the content of cocoa powder in them. So, in the white delicacy it is completely absent, and in black its content varies from 40 to 99 percent. As for milk chocolate, then such a powder contains up to 40 percent. But outwardly everyone can distinguish these types of sweets. By its useful properties, the white version is inferior to the dark one due to the absence of the same powder, which contains all the important compounds.

White chocolate and black are considered the so-called antagonists, since the first variety does not contain cocoa at all, and in the second delicacy its concentration can reach 99 percent.

Composition and calorie content

The product has a creamy tint. To taste it can be compared with condensed milk or creamy caramel. To some, it resembles a dry mix of baby food. Quality chocolate should not contain hydrogenated fats, palm oil and confectionery fat.

According to the standards provided by the relevant GOST, at least 14 percent of milk powder, 20 percent of cocoa butter and 3.5 percent of milk fat should be present in white chocolate.

Sweets are produced in the form of tiles - monolithic or porous, as well as in the form of various figures, sweets.

There is white chocolate with no added sugar. Its taste will be unusual compared to bitter chocolate, where the basis is a specific aroma and taste of cocoa. According to the norm, such a delicacy should contain more than 50 percent of cocoa butter. Such a product is dietary.

In this variety of chocolate, tocopherol is found, vitamins are representatives of group B. Of the minerals, iron, calcium, and phosphorus are present here.

The glycemic index of the white variety is 70, while the same indicator of bitter is 25. Therefore, for people with diabetes, options are made without sugar, with stevia.

The product is quite high-calorie, 100 g contains about 550 kcal.

What is useful white chocolate

General benefit

The advantage of chocolate is the presence in its composition of cocoa butter. It contains oleic, linolenic and stearic acid. In addition, it contains vitamin E or tocopherol. These substances have a beneficial effect on the skin, nourish it and fill it with energy.

Also in white chocolate there is such a substance as tannin, which has an anti-inflammatory property.Also found in the product is methylxanine, which is used to treat pathologies of the respiratory organs. Caffeine has an analgesic effect and improves cerebral circulation.

In cosmetology, a white variety of chocolate goodies is used quite often. Useful components of the product contribute to the rapid healing of wounds and the elimination of various rashes on the skin. The oils in this dessert nourish dry skin. Cosmetologists recommend making masks from chocolate if there are traces of acne and furunculosis on the skin, stretch marks and small scars appear. You can use this product in the winter to protect the skin from chapping and frostbite.

For women

First of all, it is worth noting that white chocolate can be made without the addition of a sweetener, which is very important for women who follow the figure, since such a product turns out to be dietary. This kind of chocolate is suitable for making masks with dry skin type, as well as in the presence of an inflammatory process. In addition, this product promotes the synthesis of serotonin and stimulates the release of endorphin, which helps to cheer up.

White chocolate will help get rid of acne. Another important property of this delicacy is that it prevents early skin aging.

For such a chocolate there are many useful characteristics. The main thing is to consume it in moderation. With caution, it should be used by people who, for health reasons, are forced to adhere to proper nutrition.

For men

As already mentioned, white chocolate contains vitamin E. This substance can reduce the risk of developing cardiovascular disease. Vitamin K in the composition of chocolate provides the absorption of calcium, which enters the body.

During pregnancy

Vitamin E, which is contained in cocoa butter, is recommended for use during the period of gestation. This allows pregnancy to proceed without any problems. And such acids as linolenic and arachinic are used to prevent the development of diabetes mellitus, including gestational diabetes.

When breastfeeding

Chocolate during lactation helps to get rid of depression, which is often observed in women after giving birth. The components of white chocolate have vitamin E, which positively affects the hormonal balance, improves the health of nails and dermis, and also improves the activity of the endocrine system. B vitamins normalize the functioning of the digestive tract, have a calming effect on the nervous system and activate the brain.

Calcium is necessary for a young mother and her baby, as it strengthens the skeletal system and teeth, as a prevention of rickets in children.

Despite the fact that dark chocolate is considered more useful compared to the white version, it is still recommended to use it during breastfeeding. This is due to the fact that this delicacy contains much less caffeine, which can cause anxiety or insomnia in a child. However, such a product must be natural. If the composition of chocolate contains dyes and aromatic substances, emulsifiers, it is better to refuse the use of such chocolate. It is allowed to enter the product from the third month, but only after consulting a doctor. After eating this variety of chocolate, you should monitor the condition of the baby for two days to exclude the likelihood of an allergic reaction.

For children

Despite the fact that chocolate has beneficial properties for the child's body, doctors still advise not to give it to a child under 1.5 years of age.The fact is that it contains caffeine, theobromine and sugar, which activate the functions of the nervous system, which is completely optional in infancy. Children and so only begin to learn food, their teeth erupt, so there is no need for additional excitation of the nervous system.

When losing weight

During the diet, it is strictly forbidden to use white chocolate. Sweet tiles do not contain many useful components for the body, while the concentration of cocoa beans is less than 35 percent. Often in this kind of chocolate milk is added, various enhancers of taste, smell, etc. In this case, it is difficult to say that white chocolate refers to dietary products.

Harm and contraindications

Speaking about white chocolate, about its beneficial properties, you should also indicate the negative sides of this product. First of all, it is worth noting that in the composition of such a treat there is a lot of sugar and fats of milk origin, which makes it very high-calorie. Therefore, these calories adversely affect material metabolism, leading to an imbalance. This can lead to obesity.

Precautions should be given to people who are prone to allergies. This is due to the fact that cocoa butter is present in this product, which sometimes provokes an allergic reaction. There are cases when the use of white chocolate provoked an increase in blood pressure and the appearance of arrhythmia.

A high level of sugar in the treat leads to an increase in this indicator in the composition of the blood. As a result, blood flow in the vessels deteriorates. But this does not mean that you need to completely abandon such a product, you just need to limit its use.

Individual intolerance may be observed. Contraindication is also insomnia, headache, high blood pressure, nervous irritability, childhood, as well as intestinal dysbiosis.

Do not eat such a dessert at night.

How to choose and store

If white chocolate contains hydrogenated oils and various other additives, one cannot talk about the safety and benefits of such a product. Therefore, when buying, you need to study the information from the product label. Although manufacturers of even the most popular brands can indicate these substances in the composition of their products, since their use is not prohibited by law.

However, if the goal is to purchase a quality product, then you need to choose a tile that contains only cocoa butter. Chocolate should be solid, without bumps. It should be noted that low cost should be suspicious, since real chocolate is not cheap.

As for storage conditions, it must be remembered that chocolate is afraid of solar heat, so you should not keep such a treat in the sun. Under such conditions, the product will not only begin to melt, but will also acquire a bitter aftertaste.

The optimal storage temperature for chocolate is 16 degrees above zero. Even at a temperature of 21 degrees, chocolate begins to melt, more precisely, cocoa butter melts at the same time. After lowering the temperature, the fat contained in the oil will begin to crystallize, and a white coating will appear on the previously shiny surface of the tile. Storage in the refrigerator will lead to the same consequences. Only in this case, the coating will be the result of crystallization of sucrose, which arose during the freezing of water. So the refrigerator is also not suitable for such purposes.

You also need to remember that chocolate must be protected from odors that it can easily absorb.
White chocolate can be stored for up to a month.

How to make white chocolate at home

The main ingredients that are needed to make white chocolate treats at home are cocoa butter, sugar and milk powder. All components should be taken in an amount of 100 g. Cocoa butter is sold in a pharmacy or in a special pastry shop. In the finished tile, its concentration should be 30 percent of the total mass. It should be noted that it is worth using powdered sugar, as it dissolves much better. When using sugar, crystals may remain.

Melt cocoa butter with a water bath. After that, add powdered sugar, vanillin and milk powder to it. Instead of the last ingredient, you can use baby milk.

Mix all components with a mixer or whisk in a water bath. To prevent the mass from sticking to the dishes, it is recommended to lubricate it with oil. Next, pour the chocolate mixture into the prepared forms. Put the form in the refrigerator for an hour and a half. After the specified time, the finished pieces of chocolate can be served to the table. Some put it on the table as a dessert or add it to pastries.

How to melt white chocolate

Before you melt a white bar of chocolate product, you need to know that it has a lower melting point than other varieties of this treat. That is why it is important to melt this product correctly so that it does not overheat and does not change its taste.

So, the most common way is to use a water bath. To do this, first you need to cut the dessert into small pieces, you can grate. After that, you will need two pans, one of which is filled with water so that the bottom of the second container, in which the chocolate will be, does not come into contact with the liquid. After boiling water, put the dishes with chocolate on top, reduce the fire so that the liquid does not boil. It is important to constantly stir the delicacy. You need to remove the sweetness when it has almost completely melted, but still there are small lumps. To prevent melted chocolate from rolling into lumps, it is recommended to add a little butter to it.

You can use a microwave for these purposes. The power of the device should not exceed 50 degrees. Place crushed white chocolate in a plastic or glass bowl and send in the microwave for 30 seconds, after which check the dessert. If necessary, the procedure should be repeated.

Interesting Chocolate Facts

1. Chocolate contains a compound such as theobromine, it is considered poisonous to animals.
2. The largest bar of chocolate weighed more than 4 tons, while in length it had more than 5 meters, in width - about 3, and the thickness was 25 centimeters.
3. On average, one cocoa tree produces about 2.5 thousand beans. To bear fruit, the plant must be at least five years old. And to get one pound of chocolate goodies, 400 cocoa beans are required.
4. The most expensive is chocolate weighing less than 0.5 kilograms. Its cost is 2.6 thousand dollars.
5. The first to taste cocoa were Mexicans named Mokaya and Mistletoe. It happened about a thousand years BC.

Photo of white chocolate