PHYSICOCHEMICAL SCORES

Moisture content is defined as the percentage of water in a product. Moisture is found in almost every food product in some quantity, but its higher presence can affect the shelf life of the product. There is no specific requirement for moisture in the national standards for chocolate.

Ash-Insoluble Ash

As per Indian Standards and FSS Regulations, it should not more than 0.2 per cent by mass.

Vegetable Fat

As per the national standards, chocolate shall not contain any vegetable fat other than cocoa butter.

Dark Chocolates Cadbury Bournville

18.3

11.90

7.58

4.75

4.4

3

3

2

2

2

Neutralisation Agent

Neutralising agents are food additives used to change or otherwise control the acidity or alkalinity of foods.

Rancidity

The chocolate shall be free from rancidity or other off odour.

Synthetic Food Colour

Amul

20 10.41 7.64 4.70 4.4 3 3 2 2 2