METHOD FOR DETERMINATION OF WEIGHT FRACTION OF TOTAL DRY COCOA REMAINDER Russian patent published in 2011 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: one places 3-5 g of chocolate into a conical flask, adds 10 cm³ of distilled water and 3.5 cm³ of a concentrated hydrochloric acid. The flask is heated in boiling water bath at a temperature of 95-98°C during 5 minutes. The soluble substances migrate from the chocolate into the water solution of the acid; additionally denaturation of proteins present in the chocolate takes place, the said process essentially simplifies the subsequent extraction of fat. Then the flask is cooled to a room temperature. The flask contents are moved onto a folder filter, preliminarily weighed, using 50-100 cm³ of distilled water and filtered. The produced sediment is washed with distilled water till a neutral pH rating of scouring water. The filter with the sediment is dried in the drying chamber at a temperature of 105°C till constant weight, placed into the apparatus for extraction; fat is extracted with a mixture of chloroform and ethanol at a ratio of 2:1 or with hexane by Soxhlet method during four hours. The filter with the sediment is dried in the drying chamber to remove the rest of the solvent at a temperature of 105°C till constant weight. The sediment weight is calculated according to the difference of the weight of the filter with the sediment and the filter weight. The weight fraction of dry defatted cocoa remainder X(%) is calculated according to the formula: The fat weight fraction Y(%) is determined from the formula: where m - chocolate batch weight, m₁ - weight of filter without sediment; m₂ - weight of filter with sediment prior to fat extraction; m₃ - weight of filter with sediment after fat extraction; 1.91 - coefficient accounting for loss of dry defatted cocoa remainder under treatment with water solution of hydrochloric acid and solvents. The weight fraction of total dry cacao remainder M(%) is calculated according to the formula: M=X+Y.

EFFECT: accuracy enhancement and analysis acceleration.

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