In the food sector, there are many food products produced using cocoa. Chocolate products are one of them. In the laboratories, various tests and analyzes are conducted to determine the type and amount of cocoa contained in the food products using cocoa. During the determination of lean cocoa mass, different methods are applied because of different chemical solutions or different calculation methods used in sample analysis. However, as a result of the studies carried out, the lean cocoa mass counts together with clear information about the content of food products are obtained.

When determining the amount of lean cocoa mass, the amount of theobromine in the sample content is determined by spectrophotometric method and lean cocoa mass is calculated from the amount of theobromine.

Cocoa is obtained from the bean in the fruits of the cocoa tree. Cocoa tree grows in tropical climates. Cocoa beans are of two types: base and flavor. Base-type beans taste strong and bitter. It is easy to find and cheaper. Flavor type beans, on the other hand, have a more aromatic character and create a chocolate flavor. In the chemical structure of cocoa beans, there are cocoa butter around 57 percent. The percentage of theobromine substance essential for the analysis is at most 2 percent.

The theobromine substance is the main alkaloid found in cocoa, and the known bitter taste of cocoa stems from this substance. The amount of theobromine in chocolate is between 1300-4700 mg / kg. In chocolates with high cocoa content (percent 70 cocoa), theobromine concentration is close to 10400 mg / kg. Different amounts of theobromine in chocolate reflect different concentrations found in cocoa beans.

The authorized laboratories carry out the determination of fat-free cocoa mass in chocolate within the scope of chemical food analysis. In these studies, the standards published by domestic and foreign organizations are also complied with. The standards considered in this regard are:

 

• TS 7800 Chocolate
• TS 3076-1 Cocoa (ground)
• TS 3076-2 ISO 2451 Kernel cocoa - Specifications