942 FOODS AND FOOD ADULTERANTS. 
Cocao shells are offered on the market in bulk and in packages, but 
their use seems to be quite limited at present. 
For more detailed information in regard to the preparations found in 
American markets, see tabulated results of investigations given below. 
Blyth! says: 
The commercial varieties of cocoa are very numerous: Cocoa nibs are simply the 
bruised, roasted seeds deprived of their coverings, and flake cocoa is composed of the 
nibs ground in a particular form of mill. The soluble cocoas are ground cocoa, 
diluted with sugar and starches. 
In the manufacture of chocolate, the cocoa nibs are ground in a mill, the rollers 
of which are usually heated by steam, so as to soften the cocoa butter; and in this 
way a paste is formed which is mixed with refined sugar, and very often other sub- 
stance, and pressed into molds. 
The Association of Swiss Analytical Chemists” has adopted the fol- 
lowing definitions of terms: 
(1) Cacao-masse (pure pate). The beans are roasted, husked, ground, 
and pressed into forms. 
(2) Cacao deprived of its fat is prepared by heating cacao-masse, 
removing about one-half of its oil by pressure, and pulverizing theresidue. 
(3) Soluble cacao-powder is prepared by treating the cacao deprived 
of its fat with ammonia, alkaline carbonates, or steam, so as tu destroy 
the cellular structure and convert the albumenoid constituents into a 
soluble modification. 
(4) Cacao-powder is cacao-masse, wholly or partially deprived of fat 
and flavored with spices (vanilla, cinnamon, cloves, allspice, etc.). 
(5) Chocolate is pure cacao-masse mixed with sugar and pressed into 
forms or powdered. Other admixtures, such as spices, flour, etec., must 
be designated on the package. 
(6) Couverture, 
(7) Chocolat a la novsette, etc., are prepared from the above by adding 
almonds, hazelnuts, ete. 
Moeller’, writing in Germany, notes the following preparations: 
The cocoa preparations of commerce and consumption are cocoa flour or cocoa 
deprived of fat, cocoa butter, Hollana cocoa, cocoa tea, and, most important of all, 
chocolate. 
Cocoa seeds contain 35 per cent to 54 per cent of fat, which renders them difficultly 
digestible for children and convalescents, to whom a nourishing and stimulating 
food must be given. Therefore, the greater part of the fat is removed by pressure 
and the press residue designated as cocoa deprived of fat. 
If the fat is not entirely removed by the pressure and the residue is still plastie, 
from it is prepared ‘‘Gesundheits Schokolade,” under which name are also found 
shameful adulterations. 
The desire to make an easily digestible cocoa preparation without removing the 
fat, led to the preparation of the so-called Holland cocoa. (It is, however, not cer- 
tain that this object is in reality accomplished. By many it is stated that the 
alkalis directly hinder the digestion by neutralization of the acid of the stomach; 
‘Op. cit., note 3, p. 936 of this work. 
2 Op. cit., note 3, p. 949 of this work. 
* 3 Op. cit., note 3, p. 940 of this work. 
seein ti heat ens hail 
SS ee eee 
