986 ~ BPOODS AND FOOD ADULTERANTS. 
Mansfield! states the average amount of starch to be 5 per cent in 
chocolate and 10 per cent in cocoa. Healso gives the maximum amount 
of cellulose as 2.5 per cent for chocolate and 5 per cent for cocoa. 
Bensemann’ proposes the determination of wateg-insoluble organic 
matter (=U), fat (= F) and starch (=S), as a means of judging the per- 
centage of cocoa and flour in chocolate. He calculates these percent- 
8 which he calls the starch coefficient. 
mat] 
The following results were obtained by Bensemann :? 
ages from S and the coefficient 
Tf II. OBB AM) NS Vie pve 
Per cent insoluble organic bodies dried. at 100 to 
IDK en OE Oe ee a te sea Ue Stee) Ieee ee Mie cele cea 69.0 35.5 36. 0 37. 0 37.0 30. 0 
Per cent fat,extracted with ether, dried at 100 to 
abl ON = ty A ee at hoa, Bad hi aera epee ein eae een 28. 0 22.5 21.6 LTS 19.0 6.5 
Per cent starch, estimated as starch sugar by amount 
CO aS See ae re ee ae ay eee | 13.0 4.5 8.5 12.0 11.5 WAG 
Starch coefficient, =! = GaSe fA gee ese ee CP DNR 0.317 | 0.346] 0.567| 0.615 | 0.639 | 0.723 
I. Was so-called soluble Dutch cacao. 
Il. 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 VY. Table chocolate (about 60 parts sugar, 20 parts cacao, and 20 parts flour). 
VI. Chocolate flour (about 60 parts sugar, 10 parts cacao, and 30 parts flour). 
Filsinger * makes the following recommendations: 
Quantitative determination of ash (qualitative examination, if ashruns above5 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° 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: ° 
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 substitates; cocoanut butter, rasped cocoanut, hazelnuts, 
almonds, animal fats, margarin, cotton and sesame oils, etc. 
1 Op. cit., note 1, p. 950 of this work. 
2 Rep. f. anal. chem., 1883, 119. 
3 See also tables on pp. 967 and 968. 
+ Op. cit., note 7, p. 938 of this work. 
° Op. cit., note 4, p. 950 of this work. 
6 Z, Nahrungsm. Hyg., 1890, 4, 121. 
