986 



FOODS AND FOOD ADULTERANTS. 



Mansfield 1 states the average amount of starch to be 5 per cent in 

 chocolate and 10 per cent in cocoa. He also gives the maximum amount 

 of cellulose as 2.5 per cent for chocolate and 5 per cent for cocoa. 



Bensemann 2 proposes the determination of water-insoluble organic 

 matter (=TJ), fat (== F) and starch (=S), as a means of judging the per- 

 centage of cocoa and flour in chocolate. He calculates these percent- 



S 



ages from S and the coefficient which he calls the starch coefficient. 



U-b, 



The following results were obtained by Bensemaim: 3 



I. Was so-called soluble Dutch cacao. 



II. Table chocolate (about 60 parts sugar, 40 parts cacao). 



III. Crumb chocolate (about 60 parts sugar, 25 parts cacao, and 15 parts flour). 



IV and V. Table chocolate (about 60 parts sugar, 20 parts cacao, and 20 parts Hour). 

 VI. Chocolate flour (about 60 parts sugar, 10 parts cacao, and 30 parts flour). 



Filsinger 4 makes the following recommendations: 



Quantitative determination of ash (qualitative examination, if asli runs above 5 per 

 cent in cocoa and 2.5 to 3 per cent in chocolate), fat and sugar. The fat is also 

 examined qualitatively. The microscopic examination is considered very important. 



Herbst 5 determines in chocolate: Moisture, fat (quantitatively and 

 qualitatively), ash, and sugar; and makes a microscopical examination. 

 The ash should not exceed 2 per cent. 



The following is abridged from Bernhardt: 6 



In many cases chocolates, to which a large amount of flour and starch has been 

 added, must be colored. The author found a Spanish chocolate, which contained 

 3.2 per cent ash, to be colored with 1.5 per cent ocher. As these additions are only 

 assimilated by the chocolate in proportion to the amount of fat present, the addition 

 of coloring matter necessitates the adulteration with foreign fats, so that we may 

 obtain a chocolate that contains no cocoa whatever. The author has in reality found 

 chocolates which consisted of cocoa-remnants, fat, sugar, spices, and coloring matter. 



As cocoa butter is quite expensive, other fats are often added, and this writer there- 

 fore considers the examination of the fat as the most important test. The following 

 fats are mostly used as substitutes; cocoanut butter, rasped eocoanut, liaxelnuts. 

 almonds, animal fats, margarin, cotton and sesame oils, etc. 



1 Op. cit., note 1, p. 950 of this work. 

 * Rep. f. anal, chum., 1883, 119. 

 3 See also tables on pp. %7 and !(>S. 

 4 Op. cit., note 7, p. 938 of this work. 

 ' <>i>. <'<>., note I, p. !>50 of this work. 

 Z.Nalmiiigsm. llyg., 1 !(>, I. 1J1. 



