1. Admixtures of cacao or other shells, and sawdust.
2. Admixtures of foreign starch, meals, castania and resin.
3. Admixtures of mineral substances like ochre, clay and sand.
4. The substitution of cheaper fats, such as beef and pork dripping, almond, poppy seed, cocoa-nut and vaseline oils.
Limitations.
1. For cacao material.
| Ash | Maximum: 5% (Porto Cabello 4·65%)[226] |
| Minimum: 2% (Surinam 2·25%) | |
| Cacao butter | Maximum: 54·5% (Machalla 54·06) |
| Minimum: 48·0% (Porto Cabello 45·87).[226] |
2. For cacao fat. Melting point 29 to 33·5° C.; freezing point 24 to 25° C.; refraction at 40° C., 46 to 49[226]; iodine value 34 to 37; point of saponification, 192 to 202.
3. Disintegrated cacao: the amount of added alkali is not to exceed 3%. In no case shall the ash content be more than 8%. This figure is not inconsistent with the above stated maximum ash content, as disintegrated or soluble cacao is manufactured from a mixture of several sorts of cacao, in each of which (although they have been defatted) there is not more than 5% of ash.
4. Chocolate: although at the present time there are no limits fixed for cacao and sugar, it may nevertheless be safely assumed that the fat and sugar together may not exceed 80 to 85%, and that the rest shall be pure non-fatty cacao material, in the proportion of from 15-20%. The ash in a good chocolate does not exceed 3·5%.