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The Cocoa and Chocolate Products Regulations 2001 require a cocoa solids declaration in chocolate, as well as, laying down minimum levels of cocoa solids in different types of chocolate. Cocoa solids are measured as the sum of cocoa butter and the non-fat cocoa solids component. Public analysts determine the non-fat cocoa solids by measuring the alkaloid markers theobromine and caffeine in chocolate, and use a conversion factor. This study is being undertaken for two principal reasons. The factors used by public analysts are based on cocoa used for chocolate in the 1960’s. There is a need to update these factors in order to have more accurate determination of cocoa solids to reflect the types of cocoa in use today and enable effective enforcement of the Regulations. In addition, the past few years have seen an increase of premium chocolate claiming a high cocoa solids content e.g. 70%, and hence a need to ensure consumers receive what they are paying for.
Research Approach:<BR>The project will optimise the method of extraction and determination of alkaloids, and conduct a ring trial with other laboratories to ensure consistency and accuracy of the methods used. Samples of cocoa from around the world, reflecting the 3 main varieties of cocoa beans, growing seasons, and methods of production will analysed for theobromine and caffeine content using high performance liquid chromatography (HPLC). These theobromine and caffeine values will be used to re-calculate the conversion factors. <P>
The extraction and alkaloid method, and the derived factors will be validated by preparing blind samples of chocolate of known cocoa solids as well as some commercial samples.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.