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词汇 example_english_cocoa-butter
释义

Examples of cocoa butter


These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
Cocoabutter is the very essence of chocolate.
From Europarl Parallel Corpus - English
Cocoabutter represents 8 to 9% of the total price of chocolate.
From Europarl Parallel Corpus - English
They do not want substitute chocolate, but genuine chocolate made from cocoabutter.
From Europarl Parallel Corpus - English
This is a great deal, because 5 % of the total weight can represent up to nearly 30 % of the cocoabutter weight.
From Europarl Parallel Corpus - English
In my view, chocolate is a food product whose vegetable fat component is cocoabutter.
From Europarl Parallel Corpus - English
From now on, chocolate is no longer a product which consists of nothing but cocoabutter.
From Europarl Parallel Corpus - English
They go on to suggest also the possibility of utilising cocoa for the extraction of cocoabutter, using the residue for cattle cake.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
I want to say one word about the cocoabutter part of the question.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
The other eight countries, which stick to cocoabutter, want to prohibit the use of vegetable foodstuffs.
From Europarl Parallel Corpus - English
You do not relieve him of the duty on cocoabutter.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
For cocoabutter £78,000 is the quota and £216,000 is the actual figure.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
Other fats have been used in limited quantities as substitutes for cocoabutter for many years.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
Also, no method today makes it possible to detect exactly the presence, quality and type of vegetable fats other than cocoabutter in chocolate.
From Europarl Parallel Corpus - English
This directive alters the very definition of chocolate which should, in our opinion, be made from cocoabutter and beans.
From Europarl Parallel Corpus - English
Who today can claim to be able to monitor this infamous 5% of vegetable fats which would replace the pure cocoabutter?
From Europarl Parallel Corpus - English
Without exception, their own-brand chocolate contained only cocoabutter.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
The 1973 directive defines chocolate, and forbids the use of vegetable fats in its composition as a substitute for cocoabutter.
From Europarl Parallel Corpus - English
The replacement of cocoabutter with other vegetable fats raises a question about protecting the very nature of chocolate.
From Europarl Parallel Corpus - English
It concerns the question of using vegetable fats other than cocoabutter in chocolate.
From Europarl Parallel Corpus - English
That applies equally to cocoabutter, dry cocoa, and vegetable fats other than cocoabutter.
From Europarl Parallel Corpus - English
I can also cite the development of methods for determining the presence of vegetable oils and fats other than cocoabutter in chocolate.
From Europarl Parallel Corpus - English
For another, the total market for chocolate products would probably decrease and thereby also, perhaps, the level of consumption of cocoabutter.
From Europarl Parallel Corpus - English
This is why the proposal to authorize the addition of vegetable fats other than cocoabutter to chocolate is unacceptable, because it undermines the integrity of the product.
From Europarl Parallel Corpus - English
Registration using the second procedure would run counter to the future chocolate directive, because chocolate is redefined and may contain a certain proportion of vegetable fats other than cocoabutter.
From Europarl Parallel Corpus - English
The argument about how many tropical producers will gain and how many will lose if a greater switch away from cocoabutter is made is inconclusive.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
The aspect characterizing the motion is given by article 2 of the directive being discussed today, whereby member countries can authorize the addition of vegetable fats other than cocoabutter.
From Europarl Parallel Corpus - English
The fact is that cocoabutter probably costs little more to get out of the bean than it costs if it is brought in from abroad.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
On a more practical note, vegetable fats have been used for many years in small quantities to complement the cocoabutter to give the chocolate characteristics we consumers like.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
This text opens the door to the industrial production of cocoabutter equivalents based on palm oil, the price of which is significantly lower than that of cocoa.
From Europarl Parallel Corpus - English
It is therefore right to make bringing this directive into force depend on perfecting a technique for detecting vegetable fats other than cocoabutter in chocolate.
From Europarl Parallel Corpus - English
The existing system of duties appears to be unsatisfactory, because the same rate of duty applies to raw cocoa, that is, cocoa beans, as to cocoabutter.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
This application continues to dominate consumption of cocoabutter.
From
Wikipedia

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About 5458% of the residue is cocoabutter.
From
Wikipedia

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Various oils and fats are also used in lipsticks, such as olive oil, mineral oil, cocoabutter, lanolin, and petrolatum.
From
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Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoabutter.
From
Wikipedia

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The liquor also may be processed into two components: cocoa solids and cocoabutter.
From
Wikipedia

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The refined oil is used as substitute for cocoabutter in chocolate manufacturing.
From
Wikipedia

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The center of the bean, known as the nib, contains an average of 54 percent cocoabutter, which is a natural fat.
From
Wikipedia

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It is often used as a substitute for cocoabutter due to its triglyceride composition.
From
Wikipedia

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Cocoabutter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls.
From
Wikipedia

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A chocolate bar is a confection in bar form comprising some or all of the following components: cocoa solids, cocoabutter, sugar, and/or milk.
From
Wikipedia

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By using cocoa powder and low amounts of cocoabutter, it was then possible to manufacture bar chocolate.
From
Wikipedia

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Each seed contains a significant amount of fat (4050%) as cocoabutter.
From
Wikipedia

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Examples of solvents used in this process are cocoabutter, dairy butter, cooking oil, glycerine, and skin moisturizers.
From
Wikipedia

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Production costs can be decreased by reducing cocoa solids content or by substituting cocoabutter with another fat.
From
Wikipedia

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Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoabutter or other fat, and sugar.
From
Wikipedia

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Couverture chocolate is chocolate with a high cocoabutter content used by gourmet and culinary professionals.
From
Wikipedia

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Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoabutter in roughly equal proportion.
From
Wikipedia

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At higher temperatures, the lower melting point triglycerides in cocoabutter will melt and this liquid phase occupies a greater volume than the solid.
From
Wikipedia

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The technology of good chocolate production depends on ensuring that only the stable form of the cocoabutter ingredient exists in the final product.
From
Wikipedia

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To date, it is generally accepted that visual fat bloom in chocolate is the cocoabutter that has separated toward the surface.
From
Wikipedia

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The future price of cocoabutter and cocoa powder is determined by multiplying the bean price by a ratio.
From
Wikipedia

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Cocoabutter must be tempered to maintain gloss and coating.
From
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Occasionally the chocolate industry uses shea butter mixed with other oils as a substitute for cocoabutter, although the taste is noticeably different.
From
Wikipedia

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The cocoabutter extracted from the cocoa bean is then transferred elsewhere so it can be used in other products.
From
Wikipedia

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High-quality white chocolate couvertures contain only about 35% cocoabutter.
From
Wikipedia

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However, beginning in 2006 the price for cocoabutter began to increase dramatically, by 2008 the price per ton had increased from $4,000 to $8,100.
From
Wikipedia

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Often, the cocoabutter is deodorized to remove its strong flavor.
From
Wikipedia

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Cocoabutter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
From
Wikipedia

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All of these minerals are found in greater quantities in cocoa powder than either cocoabutter or cocoa liquor.
From
Wikipedia

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The ingredients are sugar, cocoa liquor, vegetable fat (not cocoabutter), soy lecithin, and cinnamon flavoring.
From
Wikipedia

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According to this theory, bloom occurs through the uncontrolled polymorphic transformation of cocoabutter from a less stable form to the most stable form.
From
Wikipedia

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Adulterated cocoabutter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination.
From
Wikipedia

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This virola fat possesses properties similar to cocoabutter and shea butter.
From
Wikipedia

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Fats such as cocoabutter and shea butter that remain solid at room temperature are also known as butters.
From
Wikipedia

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For example, some are in a water-based gel, while some are petroleum jelly-based, the suppositories use a base of cocoabutter.
From
Wikipedia

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The press separated the greasy cocoabutter from cacao seeds, leaving a purer chocolate powder behind.
From
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This process produces around 50% cocoabutter and 50% cocoa powder.
From
Wikipedia

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Cocoabutter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.
From
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Cocoabutter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
From
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Chocolate liquor is pressed to separate the cocoabutter from the cocoa solids.
From
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Pure, unsweetened chocolate contains primarily cocoa solids and cocoabutter in varying proportions.
From
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White chocolate contains cocoabutter, sugar, and milk but no cocoa solids.
From
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Chocolate contains cocoabutter which crystallizes during the heat treatment of melting and tempering chocolate.
From
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Raw chocolate is high in cocoabutter, a fat which is removed during chocolate refining, then added back in varying proportions during the manufacturing process.
From
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Overheating cocoabutter converts the structure to a less stable form that melts below room temperature.
From
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No difference between the interesterified fat blend and cocoabutter was observed in levels of total cholesterol in fasting blood.
From
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Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoabutter and solids in their natural proportions.
From
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The factory produces cocoabutter of which the major portion is exported.
From
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If the cocoabutter content of the chocolate is too low, an additive must be mixed in to decrease viscosity.
From
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A small amount of moisture greatly increases viscosity of the finished chocolate, so machinery is cleaned with cocoabutter instead of water.
From
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Raw chocolate is high in cocoabutter, a fat removed during chocolate refining, then added back in varying proportions during manufacturing.
From
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This was done to retain a current product price, rather than having to raise prices in the marketplace for products containing cocoabutter.
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Vegans have a non-dairy equivalent made of sugar (non-refined), cocoa mass, cocoabutter, non-animal raisins, and vanillin.
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Chocolate liquor contains roughly 53 percent cocoabutter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.
From
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Many brands now print on the package the percentage of cocoa in the chocolate (as chocolate liquor and added cocoabutter).
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Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoabutter in varying proportions.
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It should be noted that this refers to the combined percentage of both cocoa solids and cocoabutter in the bar, not just the percentage of cocoa solids.
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These are triglyceride-based, and include cooking oils like canola oil, solid oils like cocoa butter, oils used in paint like linseed oil and oils used for industrial purposes.
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Chocolate requires the addition of extra cocoabutter to cocoa liquor, and the excess cocoa solids resulting from the chocolate industry dictate the relatively cheap supply of cocoa powder.
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These are triglyceride-based, and includes cooking oils like sunflower oil, solid oils like cocoa butter, oils used in paint like linseed oil and oils for industrial purposes, including as biofuels.
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Similar to cocoabutter, but with a higher melting point.
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The velvety texture, pleasant fragrance and emollient properties of cocoabutter have made it a popular ingredient in products for the skin, such as soaps and lotions.
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This liquor is then further processed into chocolate by mixing in (more) cocoabutter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered.
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It has been producing a variety of products - semi finished items like cocoa mass, cocoabutter, cocoa powder and finished products in moulded line, count line and chocolate drink etc.
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Pharmaceutical companies heavily use cocoa butter's physical properties.
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Cocoa butter's moisturizing properties are also said to be effective for treating mouth sores.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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