944 FOODS AND FOOD ADULTERANTS. 



Konig and Wesener 1 report a cocoa sweetened with saccharine, of 

 which it contained 0.40 per cent. Another analysis is reported show- 

 ing 0.76 per cent of saccharine (Chem. Ztg., 1888, 106; also Konig). 1 



Stutzer 2 has made a careful study of the effect of different processes 

 of manufacture on the chemical constituents of cocoa, the quality of 

 the product, etc. From the results of these investigations, which are 

 given in the table on page 943, he draws the following conclusions : 



(1) The roasting processes hitherto used are faulty. The duration of the roasting 

 is too long. The temperature at which the process is carried on can not be accu- 

 rately regulated in most apparatus in use. Empyremuatic substances having 

 unpleasant odors are imperfectly removed; hence it occurs that the aroma of the 

 cocoa, in contrast with previous opinion, is only developed to be destroyed by the 

 formation of empyreumatic substances. 



(2) The faults mentioned disappear when the new, double, centrifugal roasting 

 apparatus is used. This apparatus is much more suited to the purpose than appa- 

 ratus now in use, and insures a marked economy of time and fuel. The duration of 

 the roasting is short, the temperature of the inner part of the apparatus can be 

 accurately regulated during the roasting and the empyreumatic gases are removed. 

 The husks are more easily removed from the seed after the roasting and the losses of 

 cocoa mass are smaller in consequence of this better separation. The natural aroma 

 of the cocoa is better developed and, consequently, the poorer grades of cocoa can 

 be more profitably marketed than was hitherto possible. 



(3) The addition of potash, soda, or ammonia for the opening of cocoa is unnec- 

 essary, if the beans are roasted with the new apparatus. The additions at present 

 in use (including ammonia) can be detected with certainty by the analysis of the 

 cocoa powder. 



(4) It is for the interest of the public and of the manufacturers that the artificial 

 perfuming of cocoas be abandoned in future, and that only such preparations be 

 brought into the market as contain the natural cocoa aroma in pure unadulterated 

 condition. The technical arrangement of roasting apparatus and the methods of 

 preparation heretofore in use seem to render this artificial perfuming necessary. 

 This, as well as the addition of alkalis or ammonia, becomes unnecessary when Sal- 

 omon's apparatus is used. 



(5) The value of cocoa as a mere pleasant addition to the table depends entirely 

 upon the content of the natural aroma. The finer it is the higher the price that will 

 be paid for the product. The manner of preparation, especially the manner of roast- 

 ing, in a marked degree influences the development and maintaining of the aroma. 



The quantity of the physiologically important constituent appears to vary only 

 slightly with the different kinds of cocoa and different methods of preparation. 



(6) The value of cocoa as a nutritive material is essentially dependent on the con- 

 tent of the cocoa powder in digestible albumen. The amount of cocoa butter should 

 not exceed.30 per cent as a rule. The digestible albumen can easily be rendered in- 

 digestible by too high a temperature in roasting. By examination of a well-prepared 

 cocoa powder, we found the relation of the quantity of digestfbh- albumen to the 

 quantity of indigestible nitrogenous substances to bo nearly 4 : 3. If too high a tem- 

 perature be used, this relation rises to 4 : 4, or even to 4 : 5, In the four samples inves- 

 tigated, No. 1, which was roasted in C. Salomon's apparatus, shows in this regard the 

 most favorable and the Holland cocoa the most unfavorable relation. 



In the same article he gives the following results to show the effect 

 of roasting on the digestible albumen. The figures given are for the 



1 Op. tit., note 8, p. 938 of this work. 

 Op. tit., note 3, p. 939 of this work. 



