The Determination of Moisture, Fat, Milk Fat, Ash, Unsaponifiable Matter and Acidity in some Cocoa and Chocolate Products: Collaborative Trial

Milk Fat, Ash, Unsaponifiable Matter and Acidity in some Cocoa and – Volume 22 Part 3 JOURNAL OF THE ASSOCIATION OF PUBLIC ANALYSTS September 1984 Chocolate Products: Collaborative Trial Hrr-ARy J. Juno. M. DAvtD PERCIVAI lNo Rocrx Wooo” Ministr-t, of Agriculture, Fisheries ancl Food,65 Rornney Street, Lontlon SWl P 3RD A collaborative trial in i8 U.K. laboratories to assess methods of analysis to determine some parameters in cocoa and chocolate products has been carried out. Methods for moisture. fat. milk fat, ash. unsaponifiable matter and acidity in appropriate products have been considered. The tested methods were found in the main to exhibit satisfactory anaiyticai criteria and can therefore be considered as suitable for inclusion in legislation. the method for milk fat being the least satisfactory in this respect. The European Community (EC) Council of Ministers has adopted a Directive relating to cocoa and chocolate products intended for human consumptionl. This Community Directive was translated into legislation in England and Wales as “The Cocoa and Chocolate Products Regulations 1976″r and by similar legislation in Scotlands and Northern Irelandl. Amongst the criteria p