TEST RESULTS FOR PHYSICOCHEMICAL PARAMETERS

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.