The Manufacture of Chocolate and other Cacao PreparationsZipperer, Paul
Science
The Manufacture of Chocolate and other Cacao Preparations
Zipperer, Paul
Cacao; Chocolate; Cocoa
3 grammes of the defatted and atmospherically dried substance are
boiled for ½ hour with 200 ccm of a 1·24 percent solution of
sulphuric acid. It is allowed to settle, then decanted, and the residue
boiled twice with the same volume of water. The decanted liquids are
allowed to settle in cylinders and the sediment added to the rest of
the substance, which is then boiled half an hour with 200 ccm of a 1·25
percent solution of caustic potash, filtered through a weighed filter
and the residue twice boiled with 200 ccm of water. The cellulose-like
substance collected on the filter is washed first with hot water, then
with cold, afterwards with alcohol, and finally with ether.
After being dried and weighed, it is incinerated and the necessary
corrections made for ash.
The process worked out by Henneberg is the one usually adopted for the
determination of crude fibre in vegetable matter. Recently H. Suringer
and B. Tollens[186] and more particularly König[187] have pointed out
that in Weender’s process the so-called pentosan (sugar derivative)
of the composition C_{5} H_{10} O_{5}, which comprises a not
inconsiderable portion of crude fibre, would undergo a disproportionate
alteration, so that the analytical results thus obtained would not
represent the amount of cellulose correctly. The crude fibre must
therefore be treated in such a manner as to eliminate the pentosan.
König attains that result by treating 3 grammes of the defatted
substance with 200 ccm of glycerine (1·23 sp. gr.) containing per litre
20 grammes of concentrated sulphuric acid, under a pressure of three
atmospheres, for one hour. It is then filtered through an asbestos
filter whilst hot, and after being successively washed with hot water,
alcohol and ether, it is weighed, incinerated and the ash weighed. The
difference between the two weighings expresses the amount of ash-free
crude fibre.
Filsinger has determined by König’s method the amount of crude fibre
in a series of different varieties of bean, the results of which have
already been given on page 72. Which process is the better has yet to
be established, and in issuing results as data the method employed has
always to be indicated owing to the many variations which arise.
Public-domain text, read in full here on John Shaqi.
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