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Spectrophotometric Determination of Chocolatein Chocolate Products¹

Department of Dairy Technology, Institute of Nutrition and Food Technology The Ohio State University, Columbus

ABSTRACT

A method was developed to determine the concentration of fat-free cocoa solids (true chocolate) in chocolate or chocolate-flavored milk and ice cream by the absorbance of a trichloroacetic acid (TCA) filtrate of the product at wave length 275 mµ, using either chocolate or theobromine as the standard reference. Results were within ± 4.5% of the expected values based on chemical analyses. The mean error for a series of duplicate determinations was ± 0.22%. The influence of milk or ice cream solids was not significant, provided the amounts were maintained constant in test and reference samples. The true chocolate content in 19 commercial chocolate ice creams averaged 2.13% and ranged from 1.3 to 3.1%.

¹ Article 5–65. The Department of Dairy Technology. Research supported in part by a grant from the American Dairy Association.