674 ANNUAL RErORT OF THE Off. Doc. 



(7) SOME PREPARATIONS MADE ESPECIALLY TO SERVE AS SUBSTI- 

 TUTES FOR COCOA FAT. 



In addition to the fats and oils commonly moutioued as adulterants 

 of cocoa butter, 1 have met several fatty substances especially pre- 

 pared to be used as partial substitutes for cocoa butter m chocolates 

 and chocolate candies, or possibly also to be used as adulterants of 

 the pure coeoa butter. 



The names given to these substances and the uses for which they 

 were intended as stated on the packages delivered to me are as fol- 

 lows: 



1. ''Oxaline. These goods are to be used in chocolate and choco- 

 late candy together with cocoa shells. Selling price twelve cents per 

 pound in ten pound tubs, eight cents per pound in bulk." 



2. ^'Alberine or Sheba Butter. These goods are used in chocolate 

 candy. Cost ten cents per pound in thirty pound tubs, seven cents 

 per pound in bulk." 



3. "Caramel Butter. Said to be used in chocolate caramels and 

 chocolate with cocoa shells. Paid twelve cents per pound for ten 

 pound tub. Cost eight cents in bulk." 



4. ''Chocola. These goods are used in chocolate and chocolate 

 candy with cocoa shells. Paid thirteen cents per pound for ten 

 pound tub. Cost ten cents per pound in bulk." 



5. "Butter Oil, used as an adulterant in chocolate and chocolate 

 confections." 



6. "Cocoanut Oil, used as an adulterant in chocolate and chocolate 

 confections." 



The results of the analysis of the fat of these products and of a 

 sample of pure cocoa fat extracted from roasted cocoa beans in the 

 laboratory are given in the following table: 



