TEST RE­SULTS FOR PHYSICOCHEMICAL PA­RAM­E­TERS

Consumer Voice - - Comparative Test -

Co­coa Solids | To­tal Fat | Sugar | Mois­ture Con­tent

| Acid-In­sol­u­ble Ash | Veg­etable Fat | Lead | Neu­tral­i­sa­tion Agent | Ran­cid­ity | Syn­thetic Food

Colour

Co­coa Solids (% by mass)

An im­por­tant fac­tor in de­ter­min­ing the in­ten­sity of a choco­late’s taste is the co­coa con­tent, in­clud­ing the co­coa mass and the co­coa but­ter. Co­coa solids are a mix­ture of many sub­stances re­main­ing af­ter the co­coa but­ter is ex­tracted from co­coa beans. Co­coa solids can range from a light brown to a deep red­dish­brown colour.

As per In­dian Stan­dards and FSS Reg­u­la­tions, the to­tal fat – that is, the sum of sat­u­rated, mo­noun­sat­u­rated, and polyun­sat­u­rated fats – in this cat­e­gory of choco­late should not be less than 25 per cent by mass. .

Sugar (Su­crose)

Sugar (su­crose) gives a nat­u­ral sweet taste and uni­form tex­ture to the prod­uct. As per In­dian Stan­dards, sugar should not be more than 60 per cent by mass. No limit for sugar con­tent has been spec­i­fied in FSS Reg­u­la­tions. Less sugar is con­sid­ered to be bet­ter.

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