Analysis of Cocoa
Cocoa is a plant from whose seeds, the cocoa beans, cocoa or chocolate products are made. The cacao tree (Theobroma cacao) originated in South America and is now grown in many tropical regions.
The cocoa beans are fermented, dried and roasted before being processed into cocoa products. Cocoa powder, chocolate, chocolate bars, chocolates and other confectionery all contain cocoa.
Production of Cocoa
Cocoa contains various ingredients such as theobromine, caffeine and phenylethylamine, which can have stimulating and mood-enhancing effects. It is also rich in antioxidants and has some potential health benefits, such as lowering the risk of heart disease and improving brain function.
The following steps are typical in the production of cacao:
- Harvest: the ripe cacao fruit is harvested by hand. It is elongated and has a hard, leathery shell that is broken open with a sharp tool.
- Fermentation: the cacao beans are removed from the fruit and spread out in baskets or on tarpaulins to ferment. During the fermentation process, the cacao beans begin to ferment and heat builds up, drying the beans and breaking down the bitter flavors. Fermentation usually takes about five to seven days.
- Drying: the fermented cocoa beans are dried in the sun or in special drying plants until they contain only about 6-8% water.
- Roasting: the dried cocoa beans are roasted to develop the flavor and remove the shell. Roasting takes place at temperatures between 120 and 160 degrees Celsius and lasts about 30 to 60 minutes.
- Grinding: The roasted cocoa beans are ground in a mill to produce cocoa liquor. This can then be further processed to produce cocoa powder or chocolate.
- Processing: the cocoa mass is mixed with sugar and milk powder and then poured into molds or processed into chocolate bars.
The exact steps and techniques used to make cocoa can vary by region and producer. Overall, however, the production of cocoa is an elaborate process that requires many steps to transform the cocoa beans into the various cocoa products we enjoy.
Cocoa is processed in a variety of ways and can be used as a raw material in many different products. Here are some of the most common ways cocoa is processed and their uses:
- Cocoa powder: Cocoa powder is made by grinding the roasted cocoa beans. It is commonly used in baked goods, desserts, beverages, and as an ingredient in many other foods.
- Cocoa Butter: Cocoa butter is extracted from cocoa liquor and is an important ingredient in chocolate. It is also used in cosmetics, lotions and other products because it moisturizes and gives the skin a smooth feel.
- Chocolate: Chocolate is made from cocoa mass, sugar and often milk powder. There are many different types of chocolate, such as dark chocolate, milk chocolate and white chocolate, which taste different depending on the proportion of cocoa mass and other ingredients.
- Drinking Chocolate: Drinking chocolate is made from cocoa powder and milk or water, and is often flavored with sugar or sweeteners and spices such as cinnamon and vanilla. It is a popular drink that can be enjoyed hot or cold.
- Cacao Nibs: Cacao nibs are small pieces of roasted cacao beans that are often used as an ingredient in baked goods, cereals, or other snacks.
- Cacao is also used in many other products such as ice cream, chocolates, chocolate bars and cocoa drinks. The use of cocoa depends on the type of product and the desired flavor.
It is important to have cocoa analyzed at an accredited laboratory to ensure the safety and quality of the products, as well as to comply with the legal requirements and guidelines of each country.
Challenge for producers & distributors of cocoa
It can be difficult to maintain and control the quality of cocoa, especially in regions with limited resources and capacity. Producers and distributors must ensure that their raw materials and finished products meet quality standards and regulatory requirements.
Guarantee of origin
A guarantee of origin for cocoa means that the producer or supplier of the cocoa has certified that the cocoa comes from a specific geographic region.
The guarantee of origin provides consumers with the ability to know the origin of the cocoa and ensure that it comes from a specific region or even corresponds to a specific type of cocoa that is known for its quality, taste or sustainability. This can also help improve transparency in the cocoa industry and increase product traceability.
Some organizations and certification bodies have developed specific labels or seals to identify and certify the origin of cocoa. Examples include the UTZ Certified label and the Fairtrade label, both of which monitor and certify the origin of cocoa as well as sustainability and compliance with labor standards and social practices.
Allergens
Cocoa itself is generally not a strong allergen. However, we would like to list below some of the most common allergens associated with cocoa-containing products:
- Milk: Milk is a common allergen, and many chocolate products contain milk or milk products.
- Nuts: Nuts such as peanuts and almonds may be present in some chocolate products and may trigger allergic reactions in people who are sensitive to these nuts.
- Soy: Soy may be used in some chocolate products as an emulsifier or as an ingredient in chocolate fillings.
- Gluten: Cocoa itself is naturally gluten-free, but some chocolate products may contain gluten if they contain wheat flour or other gluten-containing ingredients.
Allergens in cocoa can be detected by various methods such as ELISA, PCR and MS. By analyzing allergens in cocoa, manufacturers and sellers can ensure that their products are safe for people with allergies and that product labeling is correct.
Sensory analysis
Sensory analysis in cocoa is important for several reasons:
- Quality assurance: sensory analysis can help determine the quality of cocoa. The flavor and aroma characteristics of cocoa depend on several factors such as variety, climate, soil, and processing. Sensory analysis can help evaluate these characteristics and ensure that they meet standards.
- Product development: sensory analysis can also help in the development of new cocoa oroducts. By evaluating flavor, aroma, and texture, producers and manufacturers can select the best cocoa varieties and processing methods to develop new and improved products.
- Consumer preferences: Sensory analysis can also help understand consumer preferences. By evaluating taste, aroma, and texture, producers and manufacturers can better understand consumer preferences and develop products that meet expectations.
- Marketing: sensory analysis can also be used for marketing purposes. By identifying particular flavor and aroma characteristics, products with unique features can be promoted.
Overall, sensory analysis in cocoa is an important component of quality assurance, product development, and consumer preference research that can help improve the quality and innovation of cocoa products and promote success in the marketplace.
Necessary tests for the analysis of cocoa
Residue Analysis
Residue analysis is an important part of cocoa quality control. Residue analysis involves testing cocoa for residues of pesticides, heavy metals (e.g. cadmium), mycotoxins (especially aflatoxins and ochratoxin A) and other contaminants. For this purpose, samples of the cocoa supply are taken and analyzed in an accredited laboratory.
Residue analysis involves a range of test methods that can vary depending on the type of residue being analyzed. For example, pesticide residues may be analyzed by gas chromatography or mass spectrometry. Heavy metals (mainly cadmium) can be analyzed by atomic absorption spectroscopy or mass spectrometry. Mycotoxins can be analyzed by HPLC (high performance liquid chromatography) or LC-MS (liquid chromatography-mass spectrometry).
The results of the residue analysis are used to ensure that the cocoa complies with the prescribed limits for pesticides, heavy metals, mycotoxins and other contaminants. If the limits are exceeded, action can be taken to address the problem, such as not processing or selling the affected cocoa.
Residue analysis is an important part of food safety and helps ensure that cocoa is safe and of high quality.
Chemical analyses
Various chemical analyses are necessary for cocoa to ensure the quality and safety of the product. Among the important chemical analyses are:
- Determination of fat content: Fat content is an important parameter for processing cocoa. It is usually determined by extraction with solvents.
- Determination of moisture content: Moisture content affects the shelf life of cocoa and can be determined by drying and weighing.
- Determination of caffeine content: Caffeine is a naturally occurring substance in cocoa and affects the taste and quality of the product. It is usually determined by chromatographic methods.
- Analysis of polyphenolic compounds: Polyphenolic compounds are naturally occurring antioxidants found in cocoa and are important for the flavor and health benefits of the product. Analysis is performed by chromatographic methods.
- Analysis for Acrylamide & Furans: When the product is heated during processing, especially roasting, acrylamide and furans can be formed by a reaction between amino acids and reducing sugars.
These chemical analyses are necessary to ensure the quality and safety of cocoa and that the product meets regulatory requirements and standards.
Microbiological contamination
Microbiological contamination can affect the quality and safety of cocoa and is therefore a major concern for producers and processors of cocoa. Some of the most common microbiological contaminants of cocoa are:
- Mold and yeast contamination: molds and yeasts can grow on cocoa when it is stored in high humidity and high temperatures. They can produce toxins that can affect food safety.
- Bacterial contamination: bacteria such as Salmonella and Escherichia coli can contaminate cocoa and cause food poisoning. These bacteria can get onto cocoa through animal manure or contaminated water.
- Viruses: viruses such as norovirus can be transmitted to cocoa through contact with infected individuals or through contaminated water.
To prevent microbiological contamination of cocoa, hygiene practices should be followed during harvesting, processing and storage of cocoa. Regular microbiological monitoring of cocoa and cocoa products is also important to detect possible contamination and take appropriate action.
Sensory testing
Sensory testing of cocoa refers to the way the taste, aroma, texture and appearance of cocoa are perceived. Here are some important aspects of sensory testing of cocoa:
- Taste: Cocoa has a rich and complex taste that can vary depending on the variety of cocoa and the region where it is grown. Typical flavors in cacao include chocolate, nut, caramel, fruit and spice.
- Aroma: The aroma of cocoa is also varied, ranging from fruity and floral notes to earthy and spicy aromas. The aroma can also be influenced by the fermentation and drying of the cocoa.
- Texture: the texture of cocoa can vary depending on whether it is chocolate, cocoa powder or other cocoa products. Cocoa can be creamy, crunchy, smooth or grainy.
- Appearance: The appearance of cocoa can vary depending on how it is processed. Unprocessed cocoa has a rough, uneven surface and can vary in hue from dark brown to reddish brown.
The sensory characteristics of cocoa are critical to the production of chocolate and other cocoa products, as they affect the quality and flavor of the final product. Cocoa is evaluated by trained experts and professionals in a sensory analysis to assess and improve the quality of cocoa and cocoa products.
Analysis of Origin
Origin analysis of cocoa is an important part of quality control and traceability of the product. Cocoa from different growing regions has different flavor and aroma characteristics depending on the variety, climate and soil. Knowing the geographical origin of cocoa allows producers and processors to determine and ensure the quality of the product.
The goal of origin analysis is to determine the geographic origin of cocoa. This can be done in a variety of ways, such as chemical analysis methods.
An example of a chemical analysis used to determine the origin of cocoa is the analysis of elements and isotopes. Soil and water conditions, plant species, and other environmental factors can affect the concentration of certain elements and isotopes in cocoa. By comparing the elemental and isotopic composition of cocoa to reference samples from different regions, the geographic origin of the cocoa can be determined.
Sample shipment
for cocoa analysis
If you wish to send samples of cocoa to our accredited laboratories, there are some simple but important steps to follow.
- Samples must be properly prepared and packaged. This may include the use of special sample containers and bags, and proper labeling and marking of the samples.
- choose a safe and reliable transport service to send the samples to the laboratory. Or hire us directly to pick up your samples.
- You can also hire us for accredited sample collection.
Just contact us to arrange an appointment and our competent logistics team will do the rest.
Relevant legal bases and directives
Ordinance on Cocoa and Chocolate Products
The Cocoa and Chocolate Products Regulation is a European Union (EU) regulation that governs the labeling and composition of cocoa and chocolate products. The regulation contains standards for cocoa content, use of vegetable fats, sugar and other ingredients in chocolate and other cocoa products. The regulation aims to ensure that consumers are informed about the composition and quality of cocoa and chocolate products and that labeling is accurate.
The Cocoa Regulation is part of European food law and applies in all member states of the European Union. Its purpose is to ensure the safety and quality of cocoa and chocolate products and to provide consumers with clear and accurate information about the composition and quality of the products.
Other regulations related to cocoa-containing products
- Regulation (EC) No. 396/2005: Maximum levels for pesticide residues in food, including cocoa
- Regulation (EC) No. 1881/2006: Maximum levels for heavy metals such as cadmium in food, including cocoa
- Regulation (EC) No. 1881/2006: Maximum levels for various mycotoxins in food, including cocoa
Get in touch with our team:
food@tentamus.com
+49 30 206 038 230
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