222. Chocolate.--Plain chocolate is prepared from cocoa nibs without "removal of the fat or other constituents except the germ." It differs in chemical composition from cocoa by containing more fat and less protein; it has nearly the same chemical composition as the cocoa nibs. It is officially defined as containing "not more than 3 per cent of ash insoluble in water, 3-1/2 per cent of crude fiber and 9 per cent of starch, and less than 45 per cent cocoa fat."[71]
By the addition of sugar, sweet chocolates are made. They vary widely in composition according to the flavors and amounts of sugar added during their preparation. The average composition of cocoa nibs, standard cocoa, and plain chocolate is as follows:
============================================================== | COCOA | COMPOSITION OF | COMPOSITION OF | NIBS | STANDARD COCOA | PLAIN CHOCOLATE |--------------------------------------------- |Per Cent| Per Cent | Per Cent Water | 3.00 | -- | 3.09 Ash | 3.50 | 4.20 | 3.08 Theobromine | 1.00 | -- | -- Caffein | 0.50 | -- | -- Crude Protein | 12.00 | -- | -- Crude fiber | 2.50 | 5.02 | 2.63 Fat | 50.00 | 32.52 | 49.81 Starch and other| | | non-nitrogenous| | | matter | 27.50 | -- | -- ============================================================
223. Adulteration of Chocolate and Cocoa.--The various chocolate and cocoa preparations offer an enticing field for sophistication; they are not, however, so extensively adulterated as before the enforcement of national and state pure food laws. The most common adulterants are starch, cocoa shells, and occasionally iron dioxid and other pigments to give color, also foreign fats to replace the fat removed and to give the required plasticity for molding.
224. Comparative Composition of Beverages.--Tea and coffee as beverages contain but little in the way of nutrients other than the cream and sugar used in them. The solid matter in tea and coffee infusions amounts to less than 1.2 per cent. When cocoa is made with milk, it is a beverage of high nutritive value due mainly to the milk.
============================================================================= | | | | | FUEL KIND OF BEVERAGE | WATER | PROTEIN | FAT | CARBO- | VALUE | | | | HYDRATES | PER LB. ------------------------|----------|----------|----------|----------|-------- | Per Cent | Per Cent | Per Cent | Per Cent |Calories Commercial cereal coffee| | | | | (0.5 ounce to | | | | | 1 pint water) | 98.2 | 0.2 | -- | 1.4 | 30 Parched corn coffee | | | | | (1.6 ounces to | | | | | 1 pint water) | 99.5 | 0.2 | -- | 0.5 | 13 Oatmeal water (1 ounce | | | | | to 1 pint water) | 99.7 | 0.3 | -- | 0.3 | 11 Coffee (1 ounce | | | | | 1 pint water) | 98.9 | 0.2 | -- | 0.7 | 16 Tea (0.5 ounce to | | | | | 1 pint water) | 99.5 | 0.2 | -- | 0.6 | 15 Cocoa (0.5 ounce to | | | | | 1 pint milk) | 84.5 | 3.8 | 4.7 | 6.0 | 365 Cocoa (0.5 ounce to | | | | | 1 pint water) | 97.1 | 0.6 | 0.9 | 1.1 | 65 Skimmed milk | 90.5 | 3.4 | 0.3 | 5.1 | 170 =============================================================================