172 COMMERCIAL COCOA 



Fat (Cocoa Butter). A study of the various preceding 

 analytical results shows that fat is the predominant 

 constituent of cured cocoa beans. It may constitute 

 as much as 54*40 per cent., or it may be only present in 

 the proportion of 36*81 per cent, of the total weight of 

 the product. 



Although cocoa butter is not considered injurious, it is 

 generally found unpalatable in large quantity, and its 

 partial removal is one of the first processes of manu- 

 facture. This substance melts at 84 Fahr. 



Fresh cocoa butter is yellowish- white, but if exposed 

 to light, becomes entirely white, and possesses a mild 

 cocoa odour and a sweet agreeable taste. Both these 

 characters are eliminated by boiling the fat with absolute 

 alcohol. When pure it has the peculiar property of not 

 becoming rancid, however long it may be kept. 



Its specific gravity varies, in accordance with age, 

 from 0*945 to 0'982. It is used in the perfumery, soap, 

 and pharmaceutical industries, in which it is especially 

 valuable owing to its neutral qualities. In chloroform, 

 oil of turpentine, ether, and acetic ether it is very 

 soluble. Cocoa butter is sometimes adulterated with a 

 mixture of stearine, paraffin, and beef fat. 



Albuminous Matters. The percentage of albuminoid 

 substances in cured cocoa beans appears to be fairly 

 constant at from 13 to 14 per cent. ; but they have been 

 recorded as high as 21*45 per cent, and as low as 7*50 

 per cent. 



These substances are of a somewhat complex nature ; 

 about one half are considered soluble, which is a larger 

 proportion than that of the albuminoids of either tea 

 or coffee. 



Starch and Sugars. In order of importance by weight 

 the starch and sugars rank next to the fat and albu- 

 minoids as constituents of cured cocoa beans. Accord- 

 ing to the analyses quoted the proportion in which they 

 are present varies from 2*40 to 18*0 per cent, of the 

 total weight of the beans. 



The highly nutritive properties of cocoa are due to the 

 fat, nitrogenous materials, and starch which it contains. 



Alkaloids. To the alkaloids of cocoa its stimulating 

 properties are due. 



Payen's analyses show that cured cocoa kernels may 



