Cheese,Ice cream,Chocolates Testing

 

Chocolates
Chocolates

Do you know that the presence of salmonella enterica, Listeria monocytogenes, allergens, and foreign materials in cocoa chocolate products could make your chocolates deleterious and unfit for consumption?

Every so often we hear about contamination in chocolates which hampers trust and food safety standards. The huge demand and complexity of supply chain and production exposes chocolates to numerous risks. 

The texture, aroma, taste, impact of Genetically Modified Organisms (GMO) and the environment plays a major role in the safety and quality of chocolates. Its distinct taste makes it the most popular and adored flavours in the world. 

Market research shows that chocolate is gaining popularity due to change in lifestyle and gifting culture. This is why it is important that chocolate should meet FSSAI standards.

Codex Alimentarius connotation of chocolates

Chocolate is the generic name for the homogenous products obtained by an adequate manufacturing process from cocoa materials which may be combined with milk products, sugars and other additives and flavours as permitted.

They may contain other edible foodstuffs, excluding added flour, starch and animal fats other than milk fat. As per the regulatory  bodies these combined additions shall be limited to 40% of the total weight of the finished product. Vegetable fats other than cocoa butter when added shall not exceed 5% of the finished product.

FSSAI Revised criteria for quality and purity of chocolates

  • FSSAI has prescribed the use of vegetable fat not more than 5 percent of the finished product. Moreover, the packet of chocolate must carry the legal declaration and ingredients on it.
  • A single disc of chocolate also known as praline should not be less than 25 per cent of the total weight of the product.
  • Total amount of cocoa solids or dry matter must not be less than 35% of real cocoa solids. (coverture)

Standards for vegetable fats in chocolates

  •  non–lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP (palmitic acid -oleic acid- palmitic acid), POSt (palmitic acid -oleic acid-stearic acid) and StOSt (stearic acid -oleic acid- stearic acid)
  •   miscible in any proportion with cocoa butter and are compatible with its physical properties (melting point and crystallization temperature, melting rate, need for tempering phase)
  • Obtained by the process of refining and /or fractionation, which excludes enzymatic modification of the triglyceride structure and in conformity with above standard.

Vegetable fats from plants

Sal (Shorea

robusta),

Kokum gurgi (Garcinia indica),

Mango kernel (Mangifera indica),

Palm oil (Elaeis guineensis and Elaeis olifera),

Mahua Oil (Bassia latifolia or B. longifolia),

Dhupa Fat (Vateria indica),

Phulwara fat (Madhuca butyracea),

Dharambe fat (Garcinia cambogia) 

Chocolates in Indian market

The FSSAI standard allows chocolate to contain only cocoa butter and no vegetable oil and fat whereas international

food standards Codex permits just 5 per cent vegetable fat. However, there are a number of ‘chocolates’ sold in the Indian market that contain vegetable oil, ranging from 5 per cent to 35 per cent. This is why a number of brands do not use the term ‘chocolate’ on the packaging.

Types of chocolates

  • Milk chocolates: This is obtained from one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low-fat cocoa powder with sugar and milk solids including milk fat and cocoa butter.
  •  Milk Covering Chocolate is made just like milk chocolates but in addition it is suitable for covering purposes.
  • Plain Chocolate is obtained from one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low fat cocoa powder with sugar and cocoa butter.
  • Plain Covering Chocolate is obtained in the same way as plain chocolate but is also suitable for covering purposes.
  • Blended Chocolate means the blend of milk and plain chocolates in varying proportions.
  • White chocolate is obtained from cocoa butter, milk solids, including milk fat and sugar.
  •   Filled Chocolates are products that have an external coating of chocolate but the centre is totally distinct in composition as compared with the external coating. This does not include flour confectionery pastry and biscuit products. The coating can be of milk, plain, blended or white chocolate only. The amount of chocolate component of the coating should not be less than 25 per cent of the total mass of the finished product.
  • Composite Chocolate is a product that contains at least 60 percent of chocolate by weight and edible wholesome substances such as fruits, nuts. It can contain any one or more edible wholesome substances which must be at least 10 percent of the total mass of finished product.

Other ingredients in chocolates 

Chocolates may contain permitted artificial sweeteners as provided in the regulations and declared on labels according to Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

The chocolates may also contain permitted food additives. edible salts spices and condiments  permitted emulsifying and stabilizing agents permitted sequestering and buffering agents Chocolate manufacturers should take the utmost care in maintaining high standards of quality. Moreover, standards and regulations must be followed so consumers can be provided with safe chocolates and chocolate products.

Key factors to be checked for safety and quality of chocolates 

1. Contaminated ingredients like mouldy dry fruit,
2. Contaminated and unclean processing
equipment and moulds
3. Unhygienic handling
4. Inappropriate packaging material
5. Adulteration can occur from inferior
quality milk, sugar or starch used in chocolates
6. Cocoa beans, nuts and other ingredients
can be contaminated by insects, rodents, and mycotoxins unless stored properly.
7. Is the machinery clean and washed thoroughly
to prevent infestation by insects or microbial contamination.

Chocolate tasting in our labs

Boost your business by getting a periodic testing of your chocolate products from our well-equipped and state of the art laboratory located in New Delhi, Haryana, Himachal Pradesh, and Karnataka.  Besides, we provide customized chocolate, cheese and ice cream testing facilities to meet your regulatory requirements. Contact us to get your samples tested.

 

Material Test

 

 

Tests Performe

 

Test Method

 

Cheese IS: 2785)

Moisture

IS: 11623-1996

Rasgulla, Gulab jamun, Petha & other sweats, casein (IS: 1167), WPC, sterilized &/or flavoured milk, milk shake mix, etc.)

Fat

IS: 1479-1960

 

Protein

IS: 1479-1960

 

Ash

IS: 1479-1960

 

Acid insoluble ash

IS: 11062-1984

 

Acidity

IS: 11766-1986, IS: 1479-1960

 

pH

IS: 1166-1973

 

Total solids

IS: 1166-1973

 

SNF etc.

IS: 1166-1973

 

Scorched particles

IS: 13500-1992

 

Casein

IS: 1167-1965

 

Albumen

IS:1479-1960

 

Lactose

IS:1479-1960

 

Non protein nitrogen

IS:1479-1960

 

Chloride

IS:1479-1960

 

Sedimentation Test

IS:1479-1960

 

Solubility Index

IS: 1806-1975

Natural Cheese

Moisture

IS: 2785-1979

(Hard Variety Processed Cheese, Processed Cheese Spread And soft Cheese)

Milk Fat

IS: 2785-1979

 

Added Salt

IS: 2785-1979

Ice-Cream

Weight in gram

IS: 2802-1964

 

Total Solids

IS: 2802-1964

 

Milk Fat

IS: 2802-1964

 

Acidity

IS: 2802-1964

 

Sucrose

IS: 2802-1964

Chocolates

Total Fat

IS: 1163-1992

 

Milk Fat

IS: 1163-1992

 

Cocoa Solids

IS: 1163-1992

 

Milk solids

IS: 1163-1992

 

Sugar (Sucrose)

IS: 1163-1992

 

Acid Insoluble Ash

IS: 1163-1992

 

(On moisture, fat and sugar free basis)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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2. After that, a quotation catering to your requirement will be sent to your mail.
3. Once you approve the quotation, you can send us the sample for testing and we would provide you with the test report.

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