[C. Adulterations of Cacao wares and their Recognition.]
a) Introductory.
Cacao preparations are subject to manifold and various kinds of adulteration. The following table gives a list of proved adulterating agents, and contains in the last column but one hints as to how such foreign additions can be detected, which hints are given in more detail on various pages in this edition, the numbers of which are annexed in the last column.
Bases for the judgment of cacao preparations appear on the one hand in the definitions and formulas previously given, and on the other in the rougher and finer adulterations which we had the opportunity of detecting. We give these bases once more, at least such as we deem necessary to a proper estimation of the purity of cacao goods, and in general rather incline to the principles which Filsinger has worked out for the Imperial Health Office (Germany) and which received a hearty reception at the hands of the various unions connected with the trade.
b) The Principles.
Chocolate, Cacao material, and cocoa powder (defatted and disintegrated cacao) may on no account contain any kind of foreign vegetable mixtures like starch, meal, peanut cake, hazel nut and walnut admixtures, nor cacao shells nor yet waste products, neither may it contain any mineral stuffs or foreign fats. Chocolates with meal addition must contain on the wrapper a concise and definite declaration of such addition on the wrapper. The presence of cacao shells is detrimental to the nutritious value of the cacao preparation, being little suited for human consumption, as they contain a large quantity of woody substance, and apart from this, always occur with adhering sand and earth. The removal of such shells is since the perfecting of the cleaning machinery intended for the purpose, become a very easy matter, and so none but very inferior quantities are permissible. Any additional shells (even when declared, and very fine ground) are illegal. The addition of spices or their corresponding ethereal oils are allowed, and as such may be considered almonds and nuts, more especially in the case of coating material and so forth, although they are subject to compulsory declaration.
The same conditions prevail in the case of chocolate enamelling and coating material as for ordinary chocolate, and in particular they must be free from all kind of foreign fats and cacao shells.
The use of dyes (earth-and tar-colouring matter) which are intended as substitutes for a percentage of cacao, and not merely as ornamental, is not permissible; and such dyes as are objectionable from a hygienical standpoint are impossible, even when they are used for decorating purposes. Cacao material contains on an average from 3-4 % of ash and from 50-55 % of fat.
Admixtures of glue, tragacanth or dextrine are not permissible, when they are intended to conceal an addition of water or to save the use of expensive cacao fat.
Cocoa powder contains arbitrary quantities of fat, and shows accordingly a varying quantity of ash to correspond with the amount of fat expressed. It is therefore necessary to declare the quantity of fat contained in quite a general manner and something in the following grade: skimmed milk cacao under 25 % of fat, cacao freed from oil, fatty and ordinary milk chocolate up to a percentage not exceeding 35.[220] For the same reason it is necessary to convert the established ash contents, possibly of cacao material with 50% of fat, or none at all. It is most to the purpose to convert in the case of dry material which has been freed of fat, as occasionally considerable amounts of moisture remain over from the processes of preparation. Cocoa powder which has been disintegrated without the use of potassium, sodium or magnesia agents (carbonic acid) will therefore show the same ash contents as the corresponding material freed from oil, whilst that of cacao disintegrated by means of the fixed alkalis will be greater. The ash contents of powder freed of oil may nevertheless not exceed 3 %, corresponding to a total 7 %. The mixture of cocoa powder and sugar is not permissible.