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  • AOAC 970.20 Preparation

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    Ressa Aja
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    This document provides procedures for preparing laboratory samples of cacao and chocolate products for analysis. For powdered products, the procedure is to thoroughly mix and store in a tightly sealed bottle. For chocolate products, there are two options: either grate or shave hard chocolate into a fine granular condition and mix thoroughly before storing, or melt chocolate by partially immersing the container in a water bath at 50°C, stirring frequently until melted between 45-50°C, then remove a test portion while still liquid for analysis.

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    This document provides procedures for preparing laboratory samples of cacao and chocolate products for analysis. For powdered products, the procedure is to thoroughly mix and store in a tightly sealed bottle. For chocolate products, there are two options: either grate or shave hard chocolate into a fine granular condition and mix thoroughly before storing, or melt chocolate by partially immersing the container in a water bath at 50°C, stirring frequently until melted between 45-50°C, then remove a test portion while still liquid for analysis.

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    © All Rights Reserved
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    109 views1 page

    AOAC 970.20 Preparation

    Uploaded by

    Ressa Aja
    This document provides procedures for preparing laboratory samples of cacao and chocolate products for analysis. For powdered products, the procedure is to thoroughly mix and store in a tightly sealed bottle. For chocolate products, there are two options: either grate or shave hard chocolate into a fine granular condition and mix thoroughly before storing, or melt chocolate by partially immersing the container in a water bath at 50°C, stirring frequently until melted between 45-50°C, then remove a test portion while still liquid for analysis.

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    © All Rights Reserved
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    of 1

    31.1.

    01
    AOAC Official Method 970.20
    Cacao Products
    Preparation of Laboratory Sample
    Procedure
    First Action 1970
    (a) Powdered products.—Mix thoroughly and preserve in tightly
    stoppered bottles.
    (b) Chocolate products.—(1) Chill ca 200 g sweet or bitter
    chocolate until hard, and grate or shave to fine granular condition.
    Mix thoroughly and preserve in tightly stoppered bottle in cool
    place. Alternatively,
    (2) Melt ca 200 g bitter, sweet, or milk chocolate by placing in
    suitable container and partly immersing container in bath at ca 50°C.
    Stir frequently until test portion melts and reaches temperature of
    45°–50°C. Remove from bath, stir thoroughly, and while still liquid,
    remove test portion for analysis, using glass or metal tube, 4–10 mm
    diameter, provided with close-fitting plunger to expel test portion
    from tube, or disposable plastic syringe.
    Reference: JAOAC 53, 388(1970).

     2005 AOAC INTERNATIONAL

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