SPC-100: Structure-Preserved Theobroma cacao Monograph

SPC-100: Structure-Preserved Theobroma cacao Monograph, Version 1.1Ridgewood Chocolate, New York, NY | 2026 This monograph defines SPC-100, a standardized investigational material for clinical research on Theobroma cacao. Most trials use commercial chocolate or cocoa powder containing 0.3-1.75% shell, pre-fractured nibs, and 24-72h conching to <20µm. These processes degrade flavonoids, introduce shell confounders, and prevent falsification of hypotheses about cacao itself. Problem addressed: Clinical trials of Theobroma cacao report inconsistent outcomes. Per Kalpaxis (2026), processing intensity — not just composition — is an uncontrolled variable driving this heterogeneity. Commercial materials undergo oxidative conching to <20µm specifically to mask shell grit, degrading bioactive compounds before trials begin. SPC-100 controls for processing intensity with these specifications: Shell-Removal Regime (SRR): 100% hand-shelled, 0% shell by microscopy. No mechanical winnower. Roasting: Gas stove, 1 lb batches. Shell lift directly observed as roast endpoint indicator. Peak <120°C. Aroma-monitored by person roasting. Flavor precursors attributed to fermentation, not roast. Pre-grind state: Whole nibs enter melanger. No pre-fracture oxidation. Grinding: Stone melanger, 6 lb batch, 6 hours, <45°C. Particle size: D90 25-40µm reported, not specified to <20µm. No shell requires erasure; <20µm processing causes oxidative loss. Dose form: 1g units as 1 piece of a 24-piece bar. Field data from 300+ batches indicates physiological effects at 1g due to preserved matrix. Higher bioavailability vs 10-40g commercial doses. Quality Control: Each lot includes Certificate of Analysis for polyphenols, epicatechin, catechin, theobromine, caffeine, shell %, particle size D90, microbials, and heavy metals. Retained samples 2 years. Comparator Material MC-100: Also defined in this monograph. Uses same bean lot as SPC-100 but applies industrial-standard processing: mechanical winnowing, drum roast >130°C, 24-72h conche to <20µm, 0.3-1.75% shell. SPC-100 vs MC-100 allows testing of processing intensity as an independent variable per Kalpaxis (2026). Use: Cite this monograph when using SPC-100 or MC-100 to ensure processing intensity is reported and controlled in cacao intervention studies. Report lot-specific CoA data in Methods: “SPC-100 Lot #, 0% shell, 6h grind, D90 Xµm, Y mg epicatechin/g per CoA.” Material transfer available for academic research via MTA. Version 1.1 updates: Added MC-100 comparator specification; clarified gas-stove roasting method with observable shell lift; specified 1g dosing as 1/24 of bar; corrected all citations to 2026. Related work: Kalpaxis, C. (2026). Processing Intensity as an Uncontrolled Variable in Cocoa Intervention Studies. Zenodo. [Add DOI once published] License: CC-BY-4.0