METHOD FOR DETERMINING QUALITY OF CHOCOLATE Russian patent published in 2009 - IPC G01N33/02 

FIELD: food products.

SUBSTANCE: firstly batch weight of chocolate paste of chocolate is carried out. Its lipidic part is separated. For this purpose batch weight is mixed with petroleum ether in the ratio of 1:(10-20), the extraction of the obtained mixture is carried out and fat extract is separated by centrifugal process at 3000-5000 RPM during 5-10 minutes. Then the operation of deposit separation from supernatant is carried out and the deposit is dried in the water bath of the drying cupboard at temperature of 95-100°C. Water insoluble materials are discharged from the obtained deposit by mixing it with water. Full extraction from the obtained mixture of the water soluble materials is carried out. The extract is separated by centrifugal process at 3000-5000 RPM during 5-10 minutes and the deposit is separated from supernatant. After that deposit dewatering is carried out with ethyl alcohol and finally it is degreased by petroleum ether. The obtained deposit is dried to constant mass. After that percentage calculation of degreased remaining part of cacao in the chocolate paste is carried out. Chocolate quality is estimated according to percentage of dried degreased remaining part of cacao in the chocolate paste by comparing it with the set standard.

EFFECT: possibility of detection of dried remaining part of cacao in chocolate is provided, with any cacao products content and highly reliable data.

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