Chocolate and Chocolate Products Testing

1. Introduction

Chocolate is the most often sought food which has a very alluring flavour and appearance and the ability to elicit positive feelings and sensory pleasure. One of the most popular drinks and snacks, chocolate is also being investigated as a flavoring ingredient in many foods. Because it contains cocoa, milk, and sugar in addition to other nutrients including proteins, carbs, lipids, minerals, and vitamins, it is a good source of energy. Antioxidants in cocoa are primarily polyphenols, which include flavonoids like catechin, epicatechin, and procyanidins. They aid in avoiding low-density lipoprotein (LDL) oxidation, which lowers the risk of heart disease ⁽¹⁾.

For your body and mind, it's essential to have a positive relationship with all foods. But developing a healthy relationship with dark chocolate in particular could have a profoundly good effect on your overall health ⁽²⁾.

2. Chocolate and Its types

Chocolate comes in a variety of flavors and varieties, including milk chocolate, chocolate covered with milk, plain chocolate, white chocolate, filled chocolate, composite chocolate, and blended chocolate ⁽³⁾.

Here are a few of these (specified in accordance with Indian Standards):

• Milk chocolates: These are made from a combination of sugar, milk solids, including milk fat and cocoa butter, and one or more of the following: cocoa nibs, cocoa mass, cocoa press cake, and cocoa powder, including low-fat cocoa powder.
• Plain chocolates: These are made from a combination of sugar, cocoa butter, and one or more of the following: cocoa nibs, cocoa mass, cocoa press cake, and cocoa powder, including low-fat cocoa powder.
• Blended chocolates: These consist of various ratios of milk and plain chocolates.
• White chocolates: These are made from sugar, milk fat, milk solids, and cocoa butter.
• Filled chocolates: These feature a chocolate exterior coating with a Centre that is distinctly different from the outside coating due to their composition. A minimum of 25% of the total mass of the finished product must be made up of chocolate in the coating.
• Composite chocolates: These have at least 60% chocolate by weight and other edible, healthy ingredients like fruits and nuts.

3. Health benefits of eating Chocolate

Heart Health: According to studies, dark chocolate's antioxidants help lower blood pressure, reduce the risk of clotting, and enhance blood flow to the heart, all of which reduce the chances of stroke, coronary heart disease, and heart-related death.

Immune system: Flavanols regulate the immune system by preventing it from going into overdrive and by lowering oxidative stress, which is an imbalance caused on by cells fighting off free radicals and a prevalent factor in many diseases.

Combats diabetes: Epicatechin protects cells, strengthens them, and promotes physiological functions that improve insulin sensitivity, which may help to prevent or treat diabetes.

Enhances athletic performance: Dark chocolate's epicatechin boosts blood levels of nitric oxide, which promotes circulation and lowers the need for oxygen during moderately strenuous exercise. As a result, the athlete can continue working out at a high intensity for longer.

Reduces stress: Participants' assessments of feeling less stressed corroborated the finding that eating dark chocolate was linked to reduced levels of the stress hormone cortisol. This may be related to the beneficial effects of dark chocolate on heart health, as stress is a risk factor for cardiovascular disease.

4. FSSAI specifications

The FSSAI has mandated that chocolates containing vegetable fats other than cocoa butter properly label the amount of vegetable fats that they contain. It must adhere to the following requirements in order to be used in the manufacturing of chocolate, either alone or in blends:

Vegetable fats must be non-lauric and of the types POP (palmitic acid - oleic acid- palmitic acid), POST (palmitic acid - oleic acid stearic acid), and STOST (palmitic acid - oleic acid stearic acid) (stearic acid -oleic acid- stearic acid). Any vegetable fats used to replace cocoa butter in the chocolate manufacturing must be miscible with it. The physical characteristics of cocoa butter, such as the melting point, melting rate, and crystallization temperature, should be compatible. The method of refining or fractionation, eliminating enzymatic change of triglyceride structure, should be utilized to produce the vegetable fats to be used.

The FSSAI regulations allow manufacturers to use permitted food additives and artificial sweeteners like spices and condiments, edible salts, stabilizing and emulsifying agents in their chocolate goods.

Standards for Chocolates as per FSS (Food Products Standards & Food Additives) Regulations, 2011⁽⁴⁾

Source: https://foodsafetyhelpline.com/definition-of-chocolate-and-what-fssai-regulations-say/

5. U.S. Food and Drug Administration (FDA) specifications

The U.S. Food and Drug Administration (FDA) has established standards of identity for cacao-derived products. Cream or other dairy ingredients, sugar, and at least 10% chocolate liquor must all be present in milk chocolate. Chocolate that is dark, bittersweet, or semisweet must include at least 35% chocolate liquor, though it usually has between 50% and 55 percent liquor and the remainder is sugar. High-percentage chocolates have even more chocolate liquor than conventional chocolate, which results in more cocoa powder and cocoa butter as well. More cocoa butter is utilized in couverture, which is used as a covering so that when melted, it flows more freely. Instead of chocolate liquor, white chocolate is made of cocoa butter, sugar, dairy products, and flavorings; it must have at least 20% cocoa butter and a maximum sugar content of 55%. Cacao nibs, chocolate liquor, breakfast cocoa, milk chocolate, buttermilk chocolate, skim milk chocolate, mixed dairy product chocolates, sweet chocolate, white chocolate, cocoa with dioctyl sodium sulfosuccinate for manufacturing, sweet cocoa and vegetable fat coating, sweet chocolate and vegetable fat coating, and milk chocolate and vegetable fat coating are among the standardized cacao products that must meet FDA requirements. For food safety, storage conditions are equally crucial. Regarding chocolate, temperature and humidity are crucial. For the best storage of chocolates, a temperature range of 15-17 °C with a relative humidity of fewer than 50% is recommended ⁽⁵⁾.

6. Testing

Inspectors use a cut test to evaluate the degree of fermentation of the beans. Half of some fermented beans are divided, and the portion that is discolored is noted. As the beans ferment, their color changes; beans that are properly fermented are brown, whereas beans that are purple or slate-colored are regarded as defective. To prepare chocolate liquor, a tiny sample of beans may also be cleaned, roasted, and taste-tested. The roasting conditions can be changed if the favour is off. Karl Fischer titration, infrared, or microwave techniques can all be used to measure the moisture content of the beans ⁽⁶⁾.

The Adenosine Tri-Phosphate Test is a quick test used to determine the cleanliness of food processing equipment and manufacturing areas (ATP). ATP is a substance found in all plants, animals, and microbial cells. This stable compound's nature, which persists long after a cell has died, makes it an ideal indicator for assessing hygiene and cleaning procedures. The technique involves swabbing a sample of the ATP present on the surface being tested; the reaction that occurs between the ATP, derived from the food residue and bacteria, and oxidative enzyme results in bioluminescence, which is measured in Relative Light Units (RLU) by a luminometer. ⁽⁷⁾

The filth test analysis detects and counts light solid impurities of mineral, vegetable, or animal origin, as well as providing information about food preparation, conservation, and distribution. The light-filth method focuses on extraneous particles that contaminate food (such as insects, insect fragments, rodents or other mammals hairs). ⁽⁸⁾

The Total Viable Count is one of the methods used to determine the quality of food (TVC). It can reveal whether a product has been tainted or spoiled.

Real-time PCR (Polymerase Chain Reaction), a technique that targets the genetics of microorganisms, is the most widely used method for detecting this pathogen.

Microbiological analyses are an important component of a comprehensive food safety management system that includes Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and a carefully implemented Hazard Analysis and Critical Control Point (HACCP) programme. A Food Quality and Safety system should not be viewed as a one-time effort, but rather as part of an ongoing industry commitment to reducing the risk of microbial contamination.

Eurofins advantages:

• Expert advisers with in-depth knowledge of the method, are available and at your service
• Accredited analysis 
• A broad portfolio of analysis for all your raw materials and finished products
• A customer service that ensures the personalized follow-up of your samples
• Online access to your samples and the ability to download your results via the EOL platform (Eurofins On-Line)
• Legal and regulatory support possible by our legal expert
• Commitment to national and international research programs

References:

1. https://www.eurofins.in/food-testing/industries/chocolate-testing/
2. https://www.hopkinsmedicine.org/health/wellness
3. https://foodsafetyhelpline.com/definition-of-chocolate-and-what-fssai-regulations-say/
4. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2012/february/columns/food-safety-and-quality
5. https://www.researchgate.net/publication/294608687_Chocolate_Quality_Testing
6. https://www.newfoodmagazine.com/article/5056/the-key-role-played-by-microbiological-testing-within-a-cocoa-manufacturing-plant/
7. https://www.researchgate.net/publication/282833788_Analysis_of_Foreign_Matter_in_Foodstuffs_Using_the_Light_Filth_Test_Report_2012-2013

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