Zur Eisenkontamination in Kakao und Kakaoerzeugnissen = On the iron contamination in cocoa and chocolate products
article
The investigation in question deals with the iron contamination in cocoa and chocolate products. Semi finished goods as well as finished products were examined. An average of 29 mg/kg total iron (i.e. ionic + metallic iron) was found in cocoabeans. The iron content of cocoa shells was approximately 10 fold higher. The process of grinding roasted nibs to cocoa-mass (liquor) resulted in a noticeable increase of the quantity of iron to an average amount of 150 mg/kg mass. This process thus produced an increase of the iron content of approximately 75 to as much as 200%. The cocoa powders contained more iron (238 mg/kg) than the cocoa mass, which is linked to a reduction of the fat content by pressing and by grinding of the presscake. The quantities of iron observed in commercial samples of cocoa powder from different countries did not show appreciable differences. © 1978 J. F. Bergmann Verlag. Chemicals/CAS: iron, 14093-02-8, 53858-86-9, 7439-89-6; Iron, 7439-89-6
TNO Identifier
228329
ISSN
00443026
Source
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 167(1), pp. 2-4.
Publisher
Springer-Verlag
Pages
2-4
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