944 FOODS AND FOOD ADULTERANTS. 
Konig and Wesener! 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 K6nig).! 
Stutzer’ 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. Empyreumatic 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 arule. 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 digestible albumen to the 
quantity of indigestible nitrogenous substances to be nearly 4:3. If too high a tem- 
perature be used, this relation rises to 4:4, oreven to4:5. 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 
! Op. cit., note 8, p. 938 of this work. 
2 Op. cit., note 3, p. 939 of this work, 
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