————————————+—————————————-—+——————————————————————————————+—————————— Name of | | | cacao | Adulteration | Mode of Detection | Reference preparation| | | ————————————+—————————————-—+——————————————————————————————+—————————— Chocolate | |{ a) Microscopically | 277 Cacao mass | |{ b) By excess in glucose | 264 Coated |Meal (kind |{ c) By decreasing the amount | Goods | not stated) |{ of ash | Covering | |{ | — Chocolats | |{ a) By increasing the amount | fondants | Cacao husks |{ of ash and the amount of | | and sawdust |{ silicic acid in the ash | 256 | |{ b) Method of levigation | 267 | |{ c) Determination of fibre | 266 | |{ d) Microscopically | 275 | | | | |{ a) Melting point | 260 | |{ b) Iodine value | — |Foreign fats |{ c) Saponification value | — | and oils |{ d) Refractometer test | — | |{ e) Björklund’s test | 261 | | | |Bad (rancid) |{ a) Acid value | 260 | cacao-butter |{ b) Reichert-Meissl number | — | | | | {Yellow ochre|} | | {Red ferric |} Increase in the | |HT{oxide |} amount of ash | — | {Brickdust |} | | {Coal |} | only | | | observed |Cacaolol | | in soup | | | powders; |Zinc white and |} | only used | heavy spar |} Analytically in the ash | — to imitate | | | the ash of | | | chocolate | | | cigars; | | | |Besides |} | | inorganic |}Increase in the | | weighting |} amount of ash | — | material |} | | Sand } | |