Does chocolate have caffeine?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does chocolate have caffeine” with an in-depth analysis of whether or not chocolate contains caffeine. Moreover, we are going to discuss the caffeine content of different types of chocolate and what theobromine is.
Chocolate is perhaps the most famous food on the planet, numerous dishes have chocolate added to them, especially confectionary items and desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip treats. When it comes to sweets and candies, many candies are loaded up with or covered with chocolate. Moreover, the chocolate bars (dark chocolate, milk chocolate, etc.) are used as a snack. So if you are wondering whether or not this special treat of yours contains caffeine, we are going to tell you exactly that.
So without much ado, let’s dive in and figure out more about it.
Does chocolate have caffeine?
Yes, chocolate does have caffeine present in its formulation. Different types of chocolate differ in their caffeine content.
Cocoa, the main ingredient present in the formulation of the chocolate naturally contains caffeine, so it is obvious that the chocolate made out of it also contains caffeine.
Moreover, you should always remember that the darker the chocolate is, the higher its caffeine content. (1)
What are the effects of caffeine?
Caffeine has psychostimulant properties, resulting in immediate effects on mental performance and potential long-term benefits in reducing the risk of neurodegenerative diseases like Parkinson’s and Alzheimer’s.
Moreover, caffeine has been shown to improve physical performance and plays a crucial role in enhancing the antioxidant properties of coffee. Interestingly, caffeine metabolites themselves also exhibit antioxidant activity.
Furthermore, caffeine displays an antihyperlipidemic effect, leading to decreased storage of triglycerides and cholesterol. (2)
What is the caffeine content of dark chocolate?
1 ounce of dark chocolate contains about 12 mg of caffeine. The caffeine content of dark chocolate is the highest among all the chocolate variants. It is a rule that the darker the color of chocolate is, the more it will contain the cocoa solids and the more will be its caffeine content. (1)
What is the caffeine content of milk chocolate?
1 ounce of milk chocolate contains about 9 mg of caffeine. Milk chocolate additionally has mild and condensed milk added to it. (1)
What is the caffeine content of white chocolate?
1 ounce of white chocolate contains zero caffeine as no cocoa is used in the formulation of the white chocolate, instead, cocoa butter is used as the main ingredient to make white chocolate. Caffeine is only present in the cocoa solids and not the cocoa butter. (1, 3)
What is chocolate’s nutritional profile?
Dark chocolates typically contain a high proportion of cocoa bean solids, accounting for up to 80% of the total weight, along with cocoa butter. In contrast, milk chocolate comprises cocoa butter, sugar, milk powder, lecithin, and a minimum of 20-25% cocoa.
White chocolate, on the other hand, does not contain cocoa solids; it is primarily composed of cocoa butter, milk, and sugar.
Across all chocolate varieties, cocoa remains the primary ingredient, contributing significantly to its high fat content, making up approximately 40-50% of cocoa butter.
Within cocoa butter, around 33% is oleic acid, 25% is palmitic acid, and 33% is stearic acid.
In addition to its rich composition, cocoa serves as a valuable source of polyphenols, comprising about 10% of the whole bean’s dry weight. (1)
What is theobromine?
Theobromine is found along with the caffeine in the cocoa, therefore it is also present in the chocolate made out of cocoa. Theobromine is bitter and is responsible for the darker color and the bitter flavor of the dark chocolate.
Theobromine is also a brain stimulator and stimulates the central nervous system. Thus, it helps in making a person alert, active, and also elevates the mood.
Theobromine is present in a large quantity in the cocoa. Cocoa contains more theobromine than it contains caffeine. For instance, 50 grams of dark chocolate contains about 19 mg of caffeine but its theobromine content is high and it contains 250 mg of theobromine. (4)
Can theobromine and caffeine cause negative side effects?
Yes. The main toxic components found in chocolate are methylxanthine alkaloids, specifically theobromine and caffeine.
In the human body, these methylxanthines are easily metabolized and excreted, with theobromine having a relatively short half-life of 2-3 hours. However, they can act as triggers for migraine attacks.
Theobromine, one of these alkaloids, is also believed to be responsible for causing heartburn. It has the effect of relaxing the esophageal sphincter muscle, which can lead to the backflow of stomach acidic contents into the esophagus, resulting in discomfort. (4-6)
What happens if you consume too much coffee?
Although caffeine initially provides a sense of stimulation, it may eventually lead to crashes, leaving individuals feeling fatigued and drowsy.
Overindulgence in caffeine can result in fatigue, nausea, and even contribute to the development of caffeine-induced anxiety disorder.
In particular, consuming around 1000 mg of caffeine per day may lead to symptoms such as nervousness, restlessness, jitteriness, and nausea. It is crucial to be mindful of caffeine intake to avoid these adverse health effects. (2, 7)
Other FAQs about Chocolate that you may be interested in.
Can you eat Twix with spacers?
Can you eat Twix with a peanut allergy?
Conclusion
In this brief guide, we answered the question “does chocolate have caffeine” with an in-depth analysis of whether or not chocolate contains caffeine. Moreover, we discussed the caffeine content of different types of chocolate and what theobromine is.
Citations
- Montagna MT, Diella G, Triggiano F, Caponio GR, De Giglio O, Caggiano G, Di Ciaula A, Portincasa P. Chocolate, “Food of the Gods”: History, Science, and Human Health. Int J Environ Res Public Health. 16(24):4960; 2019.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- U.S. Department of Agriculture. https://fdc.nal.usda.gov/ FoodData Central Search Results. Washington, DC.Candies, white chocolate. 2018.
- Finlay F, Guiton S. Chocolate poisoning. BMJ. 331(7517):633. 2005.
- Zugravu, C., & Otelea, M. R. Dark Chocolate: To Eat or Not to Eat? A Review. Journal of AOAC International, 102(5), 1388–1396. 2019.
- Latif R. Chocolate/cocoa and human health: a review. Neth J Med. 2013 Mar;71(2):63-8.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
