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A Greenish-Black Discoloration of Chocolate Ice Cream

New York Agricultural Experiment Station, Dairy Division, Geneva, New York.

ABSTRACT

An outbreak of a greenish-black discoloration of chocolate ice cream has been described. It was caused by ferric tannate which was formed by the soluble iron or rusty cans reacting with the tannins in the cocoa. Not all cocoa will produce this discoloration with ferric salts. Three samples of cocoa that gave the discoloration had an alkaline pH value, while five that did not give the color were acid in reaction. The appearance of this discoloration in chocolate ice cream can be prevented by the use of well-tinned or paper lined cans or by the use of cocoa that is not capable of producing it.