Diabetic chocolate has the following composition.[244] Nitrogenous substance 10·07 percent, fat 25·47 percent, levulose 19·38 per cent, starch and cellulose 25·19 percent, besides non nitrogenous substances 14·54 percent, saccharin 0·5 percent, mineral constituents 2·15 percent.
In this formula there is a disproportionately high percentage of starch and cellulose and, in that respect, the composition appears to be irrational, since the introduction of carbohydrates into food for diabetics should be avoided as much as possible. A more rational preparation would be a simple mixture of:
50 parts levulose | 50 parts cacao mass,
and 0·25 parts vanillin.
Aufrecht’s recipe for diabetic cacao is as follows:
| cocoa powder | 500 | grammes |
| levulose | 200 | " |
| wheat flour | 280 | " |
| saccharin | 5 | " |
| aromatic substances | 15 | " |
In this recipe, also, the substitution of levulose for wheat meal is to be recommended.
Diabetic cacao can be prepared according to J. Apt of Berlin by the following patented process (German patent No. 116 173, 30. 1. 1900). The starch is first gelatinised by long boiling of the coarsely powdered cacao, the mass then dried in a vacuum and heated, or roasted at 130 to 140° C. in order to caramelise the gelatinised starch (!). Before being boiled, it is recommended to de-fat the cacao (with petroleum ether, for example!). Instead of caramelising the gelatinised starch by heat direct, it can be first converted into sugar by means of acid, then heated to caramelisation and as much cacao fat added as may be desirable. In order to increase its capability of emulsifying, dried albumin is to be added.[245]
Dictamnia of Groult and Boutron-Russel is composed of cacao, prepared wheat flour, starch, sugar and vanilla.
v. Donat’s albumin chocolate (German patent No. 82 434) is prepared by mixing dried albumin in powder or in pieces with chocolate or cacao mass, damped with a liquid medium, which does not dissolve albumin, such as benzol, petroleum ether, ether, acetone, methyl or ethyl alcohol. The mass is further treated in the mixer and finally after being completely mixed, the added liquid is allowed to evaporate.
Eucasin-chocolate and cacao are preparations containing 20 percent of eucasin (ammonium caseinate). Eucasin is prepared by Majert & Ebers of Grünau-Berlin.