Index

CERTIFICATE OF EXELLENCE
ACKNOLEDGEMENT
INTRODUCTION

Definition
Types of chocolate
Standards of chocolate
Nutritional value
Side effects
Chemical analysis
Determination of moisture
Determination of fat
Determination of mass of cocoa in
chocolate liquor
Determination of sucrose
Determination of lactose in milk chocolate
Determination of butter fat
Core ingredient analysis
BIBILIOGRAPHY
 7

INTRODUCTION:
Definition:
“Chocolate is a product of the cacao bean (also known as a cocoa bean) which
grows in pod-like fruits on tropical cacao trees.”

Ground up and roasted, cacao beans are the all-natural raw material for the
chocolate we love. Most of the chocolate we eat has its roots in Africa, which
generates about 70% of the world’s cacao beans.

 
The word ‘chocolate’ entered the English lacnguage from fromSpanish.

““Chocolate” comes from “Nahuatl”, the language of Aztecs, from the word
“xocolatl” made up from Aztecs, meaning word “xococ” meaning sour or
bitter, and “atl” meaning water or drink.
Types of Chocolates:

Dark Chocolate: Dark chocolates have no milk solids added to them. They
contain chocolate liquor, cocoa butter, vanilla, sugar and an
emulsifier called lecithin. The content of cocoa in dark chocolate
ranges from 30-40% for sweet dark chocolates and 70-80% for
extremely dark chocolates. Semi-sweet chocolates and bittersweet
chocolates fall into the category of dark chocolates.
Unsweetened Chocolate: Unsweetened chocolate, also known as baking
chocolate, is made of ground cocoa beans. This chocolate is unfit
for consumption on its own, but when mixed with sugar to make it
palatable, it can be used in cooking.
Unsweetened chocolates give a rich, deep chocolate flavor to baked
goods like cakes, pastries and cookies etc. Unsweetened chocolate is
used as a base for all types of chocolate, except white chocolate.
Bittersweet Chocolate: Bittersweet chocolate has a bitter and deeper flavor than sweet
dark or semi-sweet chocolates. The amount of chocolate liquor varies with each
manufacturer, with most of the bittersweet chocolate bars containing 50%
chocolate liquor, while some other bars have a higher content of chocolate liquor
up to 70-80%.
 Sweet Dark Chocolate: Sweet dark chocolates do not contain milk solids, but have a
high percentage of sugar and are much sweeter unlike other types of dark
chocolate. Many brands of sweet dark chocolate contain only 20-40% of cocoa
solids.
Semi-sweet Chocolate: Semi-sweet chocolate is assumed to be darker
than sweet dark chocolate, but is comparatively sweeter than
bittersweet chocolates. These chocolates contain 35-40% of cocoa
solids and emulsifiers.
Milk Chocolate: Milk chocolate is made from condensed milk or dry milk
solids. They have a less pronounced taste of chocolate, are sweeter
than dark chocolate and have a lighter color. Milk chocolates
contain 3.40% butterfat, 10% chocolate liquor and 12% milk
solids.
White Chocolate: White chocolate does not contain chocolate liquor or
any other cocoa products and is mainly made of cocoa butter. It
tastes like vanilla and other added flavorings and has no
pronounced chocolate taste.

Gianduja Chocolate:Gianduja chocolates are made from nut paste like

hazelnut or almonds. This European style chocolate comes in dark or milk
chocolate varieties and is used as a flavoring agent or substitute for milk or
dark chocolates.
Couverture Chocolate: Couverture chocolates are used by confectioners
and bakers for making candies. This chocolate has a high content of
cocoa butter (30-40% approximately) and is available in milk, white
and dark varieties.
Standards of chocolate:
Chocolate Standards–Essentials
Only cocoa butter and butter oil permitted

fats Chocolate flavor from chocolate liquor

only

Only “nutritive carbohydrate sweeteners”

permitted No flavors simulating chocolate or

dairy permitted

Milk Chocolate Standard 21 CFR § 163.130

Chocolate liquor 10% minimum

(no maximum)

Milk - 12% minimum

Milk Fat - 3.39% minimum

Dark Chocolate Standard 21 CFR §163.123

Sweet Dark Chocolate
Chocolate liquor 15 min 35 max

Milk - 12% maximum

Semi-sweet / Bittersweet Chocolate

Chocolate liquor 35% minimum

Milk - 12% maximum

No maximum liquor level!

White Chocolate Standard 21 CFR §163.124

Only fats permitted are cocoa butter

and milk fat Cacao Fat – 20%

Minimum

Milk – 14% Minimum (Whey 5% Max)

Milk fat – 3.5% Minimum

No flavorings that mimic flavor of chocolate, milk, or butter

NUTRITIONAL VALUE OF CHOCOLATE:
 Component Plain
chocolate
Nutrients
proteins 3,2 g
lipids 33,5 g
carbohydrates 60,3 g
pure lecithin 0,3 g
theobromine 0,6 g
Mineral
substances
calcium 20 mg
magnesium 80 mg
phosphorus 130 mg
Trace elements
iron 2 mg
copper 0,7 mg
Vitamins
A 40 IU
B1 0,06 mg
B2 0,06 mg
C 1,14 mg
D 50 IU
E 2,4 mg

Available
energy
kilojoules (kJ) 2080
kilocalories
(kcal) 495

Table 2 Nutritional value of chocolate per 100g

SIDE EFFECTS:
Consuming large amounts of chocolate can lead to an
increased heart rate, diarrhea, anxiety, irritability,
nervousness and dehydration.
 KIDNEY STONES
Dark chocolate may increase your chances of having kidney stones.
According to the University of Maryland Medical Center, dark
chocolate has oxalates in it. This can cause an increase in urinary
oxalate excretion, which can increase your risk of forming kidney
stones. If you are predisposed to kidney stone formation or if you
have had a kidney stone in the past, then it is important for
you to avoid oxalate consumption in its various forms,
including dark chocolate.

MIGRAINE HEADACHES
According to the University of Maryland Medical Center and
Clemson University, dark chocolate may trigger the
symptoms of a migraine. Dark chocolate contains a natural
chemical called tyramine. Tyramine is thought to possibly
trigger the migraine headaches, but further studies are
needed to understand this relationship better. Dark chocolate
is also high in sugar and can significantly raise your blood
sugar levels. According to Harvard University, high blood
sugar or hyperglycemia can trigger migraine headaches, as
well. If you suffer from migraine headaches, dark chocolate
may be a food that you should avoid.
Chemical Analysis:
Chemical analysis, the study of the chemical composition and structure of
substances. More broadly, it may be considered the corpus of all
techniques whereby any exact chemical information is obtained. There are
two branches in analytical chemistry: qualitative analysis and quantitative
analysis. Qualitative analysis is the determination of those elements and
compounds that are present in a sample of unknown material.
Quantitative analysis is the determination of the amount by weight of each
element or compound present. The procedures by which these aims may
be achieved include testing for the chemical reaction of a putative
constituent with an admixed reagent or for some well-defined physical
property of the putative constituent.

Determination of moisture content in cocoa products:

(Karl Fischer Method)

(AOAC Official Method 977.10)

(Applicable to milk chocolate and confectionary coatings.)

Apparatus and Reagents:

(a) Karl Fischer titration assembly-Manual or automatic, with stirrer.

(b) Syringes.—1 mL with needle end cap (0–40 unit insulin type is
satisfactory) and 10 mL without needle (disposable plastic type is
satisfactory).

(c)Karl Fischer reagent. Stabilized, with H2O equivalent of ca 5 mg

H2O/mL re agent.

Available commercially or prepare as follows: Dissolve 133 g I2 in 425 mL

dry pyridine in dry glass-stoppered bottle. Add 425 mL dry ethylene glycol
mono methyl ether. Cool to 4°C in ice bath and bubble in 102–105 g SO2.
Mix well and let stand 12 h. Reagent is reason ably stable, but re-
standardize for each series of determinations. Place 50 mL form amide,
practical grade, into 200 mL Berzelius beaker containing magnetic stirrer.
Place in titrimeter and titrate (Titrate slowly near end point until 0.1 mL
 addition causes meter to deflect to right of 0 and remain 60 s.).Quickly add
accurately weighed amount (0.250–0.350 g) disodium tartrate×2H2O.
Titrate immediately to same end point.

Repeat determination and calculate average.

mg H2O/mL re agent =(mg Na2C4H4O6×2H2O ´ 0.1566)/mL re agent

(d) Karl Fischer sol vent.—Mix equal volumes anhydrous methanol and
CHCl3.

Determination

Standardize reagent, A (c), by accurately weighing ca 125 mg H2O from 1 mL

syringe (5 units) into 30–50 mL pretitrated solvent. (Keep needle capped
except while delivering H2O, to eliminate evaporation.) Titrate with reagent,
A(c), until near end point; then add in 0.1 mL increments until end point
remains 1 min (usually >50 µamp). Calculate C = g H2O/mL reagent.
Duplicates must agree within 0.1 mg H2O/mL reagent. Melt test sample in
closed Whirl-Pak bag supported in 400 mL beaker £2 h in oven at 40° ± 2°C.
Mix thoroughly by first gently squeezing bag and then stirring ca 1 min with
glass rod or spatula. Remove test portion with 10 mL syringe, weigh, add test
portion containing ca 100 mg H2O to 30–50 mL pretitrated reagent, and
reweigh syringe. Titrate as in standardization.
 CALCULATIONS:

H2O, % = mL reagent ×C ×100/g test portion

Determination of fat in cocoa products: (1ST METHOD)

(Soxhlet Extraction Method)
AOAC Official Method 963.15

(Applicable to cacao products with or without milk ingredients or to

products prepared by cooking with sugar and H2O, and drying.)

Apparatus and Reagents


 Soxhlet apparatus (With standard taper joints, siphon capacity ca 100 mL
(33×80mm thimble), 250 mL Erlenmeyer, and regulated heating mantle.)
 
Petroleum ether.—distilled in glass, bp 30°–60°C.


 
 Figure 7 soxhlet apparatus

Procedure:

Accurately weigh 3–4 g chocolate liquor, 4–5 g cocoa, 4–5 g sweet chocolate,
or 9–10 g milk chocolate into 300–500 mL beaker. Add slowly, while stirring,
45 mL boiling water to give homogeneous suspension. Add 55 mL ca 8M HCl
(2 + 1) and few defatted SiC chips or other anti-bumping agent, and stir.
Cover with watch glass, bring slowly to boil, and boil gently 15 min. Rinse
watch glass with 100 mL H2O.Filter di gest through 15 cm S&S 589 medium
fluted paper, or equivalent, rinsing beaker 3 times with H2O. Continue
washing until last portion of filtrate is Cl-free as determined by addition of
0.1MAgNO3. Transfer wet pa per and residue to defatted extraction thimble
and dry 6–18 h in small beaker at 100°C. Place glass wool plug over pa per.
Add few defatted anti-bumping chips to 250 mL Erlenmeyer and dry 1 h at 100°C. Cool to
room temperature in desiccator and weigh. Place thimble containing dried residue in
Soxhlet, supporting it with spiral or glass beads. Rinse digestion beaker, drying beaker,
and watch glass with three 50 mL portions petroleum ether, and add washings to thimble.
Reflux digested residue 4 h adjusting heat so that extract or siphons ³30 times/h or
condensation rate of5–6 drops/s.

Remove flask, and evaporate sol vent on steam bath. Dry flask at100°–101°C
to constant weight (1.5–2 h). Cool in desiccator to room temperature and
weigh. Constant weight is attained when successive 1 h drying periods show
additional loss of <0.05% fat.

Calculations:
Fat, % = g fat × 100/g test sample.

Duplicate determinations should agree within 0.1% fat.

2ND method
AOAC 920.75
Separation of Fat in Cacao Product.

Determination of mass of cocoa in chocolate liquor:

Method no. AOAC 931.05 is used to determine

Cacao Mass (Fat-Free) of Chocolate Liquor

Determination of sucrose in chocolate:

Method no.AOAC 920.82 is used to determine

Sucrose in Cacao Products

“OR”
 Method no. AOAC 980.13 is used to determine
Fructose, Glucose, Lactose, Maltose, and Sucrose
In Milk Chocolate: Liquid Chromatographic
Method
Determination of lactose in milk chocolate:
Method no. AOAC 933.04 is used to determine
Lactose in Milk Chocolate
Determination of butterfat in chocolate:
Method no. CBPL METHOD 18-09 is used to determine
Butterfat in Chocolate Products.

Core ingredient

2.3 THEOBROMINE
“Chemical analysis”
Samples and sample preparation:

One package of chocolate is ground into a homogeneous powder using a

blender. The powder is stored in a glass bottle to prevent moisture gain.

Type of method-liquid chromatography

Principle:
The sample is defatted with petroleum benzene, and then extracted with
hot water. After purification on a C18 Solid Phase Extraction column is,
theobromine is separated using liquid chromatography and detected by UV
detection.
AOAC International procedure:

AOAC Official Method 980.14 (AOAC International,1995) is used to

determine the caffeine and theobromine contents of both the powdered
chocolate cereal and the powdered spiked cookie. The procedure below is
performed in duplicate on each of 5 days. The AOAC International method
called for 0.6 g cocoa powder. Because the current study evaluated products
containing cocoa powder, the sample mass is increased to account for the
dilution effect of the other ingredients. Powdered Cocoa Puffs or spiked
cookie samples (2 g) are weighed into plastic centrifuge tubes. Petroleum
ether (25 ml) was added, the mixture was vortexed, and the solution was
centrifuged at 430_g (2000 rpm) for 10 min. After decanting the petroleum
ether, the procedure was repeated. Following the second petroleum ether
wash, the residue was placed in a fume hood to dry overnight. Deionized
water (40 g) is added to the centrifuge tube containing the residue. The screw
cap was replaced, the sample is vortexed, and the tube was heated in boiling
water for 30 min. The sample is cooled to room temperature and weighed,
which indicated no water was lost during heating. The sample is vortexed and
centrifuged at 3200_g for 20 min. The supernatent (5 ml) is filtered through a
0.45mm nylon filter (Nalgene, Rochester, NY, USA). Theobromine and
caffeine are analyzed by reverse phase high-performance liquid
chromatography (HPLC). Separation occurrs on a Prodigy 5m ODS3 100 A ˚
150_4.60 mm C-18 column (Phenomenex, Torrance, CA, USA) using an
acetonitrile/water (10/90, v/v) mobile phase is acidified to pH 3 with
phosphoric acid. The flow rate is 1 ml/min. Detection occurrs at 280 nm with
results is recorded and analyzed using an integrator. External standard
curves are used to quantitate methylxanthine concentrations. Theobromine is
eluted at 3.2 min while caffeine eluted at 8.9 min. No peaks are interfered with
the peaks of interest. Analysis of a nonchocolate corn cereal (Kix, General
Mills) and a nonspiked sugar-type cookie ind