Cocoa (Chocolate)
(Cocoa Shells, Extract, Distillate and Powder) Composed of nearly 400 identified chemical substances as of 1967Cocoa products are used in a number of places in the processing of tobacco into cigarettes: cocoa shells in RCB and burley spray, block chocolate in burley spray and a cocoa extract in the aftercut flavor. Cocoa is used to smooth and enhance tobacco flavor. It is used as a sweetener and adds its own characteristic flavor. It enhances the cocoa-like aroma inherent in burley and suppresses the undesirable odors and consequently improves smoke quality. The bitter principals in cocoa are theobromine, caffeine and diketopiperazine. Roasting cocoa beans produces an increase in the highly flavorful pyrazines. In 1969 RJR examined reducing the concentration of cocoa and concluded that the cocoa level in the casing can be reduced by at least 25% with no adverse affects and that all or part of the cocoa can be substituted with imitation cocoa flavor without impairing the smoking quality of the cigarettes. In the 1980s the industry continued to examine replacements for chocolate given the scarcity of cocoa at times and to achieve cost reduction. Cocoa shells are often used as a cheaper material for extraction of cocoa flavor. Minimal information found on the adverse effects from cocoa beans and cocoa bean shell although there is an NCI study regarding the toxicity of cocoa. Industry claims found in: cocoa, cocoa shells Industry claims used in: baked goods, confections, frozen dairy deserts, and beverages Properties: industry claims FDA GRAS; used in cigarettes; used in smokeless tobacco