Abstract
Abstract Per cent shell in the chocolate component of cocoa and similar products is determined on the basis of an average stone cell content of 9340 stone cells/mg dry fat-free 250 mesh shell. The sample is weighed and diluted to a weighed suspension in 60% (v/v) glycerine. The total number of stone cells in a weighed drop on a slide are counted microscopically at 100–200X. The per cent shell chocolate component is then calculated. Seven cocoa samples were analyzed and their results were compared to previous results obtained by the spiral vessel count and pectic acid methods. Average results for shell in the chocolate component were 6.5% for the stone cell count method, 6.6% for the spiral vessel count method, and 6.4% for the pectic acid method. Six collaborators studied 4 cocoa samples and compared 3 methods: the stone cell count method, the calculation procedure of Van Brederode and Reeskamp, and the stone cell group method. Five varied less than 1 standard deviation from the average for 3 samples and 4 collaborators were within 1 standard deviation in the stone cell count method for the remaining sample. The stone cell count method is recommended for adoption as official first action for the analysis of shell for cocoa, cocoa press cake, chocolate liquor, and expeller cake; the group method is recommended for other chocolate products.
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