COCOA PREPARATIONS. 



945 



per cent of the total nitrogen existing in the form of indigestible nitro- 

 genous substances: 



A discussion of Stutzer's method for the detection of the use of fixed 

 alkalis and ammonia will be found under the head of methods of analysis 

 and under the head of judgment of samples. 



Adulterations of cocoa preparations. Perhaps no food material offers 

 conditions so favorable for profitable adulteration and so well utilized 

 by its manufacturers as do cocoa preparations. While a discussion of 

 the adulteration of preparations sold in American markets is presented 

 in the tabulated results of investigations given below and in the text 

 accompanying them, a brief review of the favorite substances and 

 methods for adulteration is not considered out of place here. 



There is probably no more misleading or more abused term in the 

 English language than the term "soluble cocoa." No cocoa in the 

 market contains a very considerable percentage of matter soluble in 

 water, unless the material so dissolved is foreign soluble material that 

 has been added during the process of preparation'. The term seems to 

 be used to denote a preparation that allows none of the insoluble mat- 

 ter to deposit from the beverage prepared from it. This purpose may 

 be accomplished in two ways, the material may be so finely divided 

 that a very long time will be required for its deposition, or foreign 

 substances (as starch or sugar) may be added to render the liquid of 

 so high a specific gravity, or so pasty, that the insoluble matter will 

 not deposit. The first method is decidedly to be preferred ; it accom- 

 plishes the object in view and puts the preparation in better condition 

 for the action of the digestive juices all this without the addition of 

 a cheap diluent that is always at hand in every kitchen, should its use 

 be desired. Any additions of this kind should be considered adulter- 

 ations unless their nature and quantity are accurately stated. 



Attempts at the preparation of easily digestible cocoas (preparations 

 to which pepsin or other digestive ferments have been added do not 

 come in question here, since the favorable condition of the preparation 

 is not involved, but the supplying of a deficiency in the strength of the 

 digestive juices) seem to fail in purpose and to be attended with the 

 introduction of objectionable substances. The use of alkalis for this pur- 

 pose is quite generally regarded as injurious, and the investigations of 

 Stutzer 1 show that the effect is opposite to that desired. He also states 



Op. cit.y note 3, p. 939 of this work. 



