COBRE MCB Pod Breaker   Cocoa pod breaking and separation are labour intensive activities. Hence Malaysian Cocoa Board had intensified efforts towards developing a machine that can replace human labour. Cempedak Agar Chocolate   Cempedak, a delicious and nutritious Malaysian fruit that is rich in energy, calcium, vitamin C and fibre, can be produced into attrative chocolate products. Cempedak agar chocolate is one of many. Mango Jam Chocolate   Mango, a well-liked Malaysian fruit is suitable to be eaten as jam and would be nicer when it is used as chocolate filling. For making mango jam, 39.7% mango pulp is suitable for acceptable texture and taste with chocolate. Other ingredients needed are sugar, pectin powder and citric acid. Simple cooking utensils are needed for the production process such as a blender, cooking pot, refractometer and chocolate mould. Gum From Cocoa Pod Husks   Lysigenous cavities filled with mucilaginous substances, which stain heavily, occur in roots (primary and secondary tissues), stems (primary and secondary tissues), flowers, and leaves (petioles, stipules, pulvini, palisade layer and midrib) of cacao (Brooks & Guard 1952) indicated the presence of large amounts of gums in cacao tissues. Instant Cocoa Beverage With Full Cream Milk Powder   Instant Cocoa Beverage With Full Cream Milk Powder was formulated according to ‘Teh Tarik’ concept which suit to local taste and the product was successfully developed using laboratory scale equipments. Instant Cocoa Beverage with Skimmed Milk Powder   Instant cocoa beverage with skimmed milk powder was developed based on instant cocoa beverage with full cream milk powder formulation by only replacing the different type of milk powder. Cocoa Pulp Jelly   Fruit jellies are semisolid, preserved mixtures of fruit juice and sugar. Fruit jelly is a fairly easy-to-prepare product and can be made at home without special equipments. Cocoa Pulp Jelly is produced by cooking fresh pulp mixed with sugar. The pulp contains about 1% pectin. The Cocoa Pulp Jelly has a fruit-acid flavour and is a popular delicacy in Brazil. Cocoa Pulp Juices   At present, most of the cocoa beans are used in the production of cocoa products such as chocolate, cocoa powder (for drink, colouring and flavouring agent), chocolate syrup and other product enrobed with chocolate. Cocoa Butter Salicylic Acid Ointment   Salicylic acid has been used extensively for anti-fungus, eczema treatment, caratholytic and psoriasis treatment. In-vitro and in-vivo study showed the existence of cocoa butter is able to enhance the release rate of the drug and percutaneous absorption of the drug through rabbit skin. Cocoa Butter Methyl Salicylate Ointment   The selection of the base to be used in the formulation of an ointment depends on:-(a) The desired release rate of the particular drugs substances from the ointment base;(b) The desirability for enhancement by the base of the percutaneous absorption of the drug;(c) The advisability for occlusion of moisture from the skin by the base;(d) The short term and long term stability of the drug in the ointment base;(e) The influence, if any, of the drug on the consistency or other features of the ointment base [Prev] [Next]