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Determination of pH in chocolate issue


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#1 poppysnoss

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Posted 10 November 2015 - 10:06 AM

Hello Everyone.

 

Would anyone be able to point me in the direction of a method for pH in finished chocolate (not cocoa powder etc). I hve been trying to get a measurement, but the pH meter seems very eratic with the chocolate. I don't have this issue with other foods.

 

I've tried grating chocolate, melting chocolate etc but can't seem to resolve this issue.

 

If anyone could help, I'd really appreciate it.

 

Many thanks

 

Pops



#2 Simon

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Posted 13 November 2015 - 12:12 PM

Hi Pops, hope you are well.

 

I don't suppose the supplier of the ph meter can advise?

 

I've been researching and reading about chocolate on the internet and came across this amazing book on Chocolate Science and Technology - I'm not sure yet if it will help you, but it's that good I thought I would share it. :smile:

 

Regards,

Simon


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#3 Charles.C

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Posted 14 November 2015 - 07:22 AM

Hi pops,

 

PH  was  measured  in  triplicate  for  each  sort  of  chocolate  using  pH  meter    micro  processor  211
produced by Hanna (Germany) . 10 grams of ground core of chocolate mixed with 100ml of distilled water and
it remain for 20 minutes. pH of above liquid was measured by pH meter.

 

Attached File  chocolate.pdf   331.75KB   48 downloads

Attached File  Hanna instruments - Cocoa.pdf   286.71KB   38 downloads

 

More exotic -

 

http://www.education...ticle/candy-ph/

 

Simon's document offers a thoughtful 1st stage option also. And for the "ground" aspect. :thumbup:

 

Maybe try comparing all 3 !

 

I noted the most common human approach is via a dental plaque pH measurement. Much more revealing perhaps. :smile:

 

PS - And one more,  looks most scientific but requires extraction set-up. Usual soxhlet maybe.

 

http://chocolatetalk.../ph-cacao-beans

 

(may even be directly  in the spec.)


Kind Regards,

 

Charles.C


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#4 poppysnoss

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Posted 17 November 2015 - 08:54 AM

Thank you both, Simon & Charles, for your replies - lots of really helpful information there. :thumbup:

 

In the end, I found a method which stated 10g chocolate plus 90ml boling water. Mix to melt and then filter (which was not easy!) The pH was measured on the filtrate. I will try the methods included in the above links and see if they are comparable.

 

I'm doing well thanks, hope everyone else is too - note to self: must try and log on more often (and not only when I'm looking for some advice!!)

 

Anyway, thanks again - your help was much appreciated.

 

Kind regards Pops



#5 Margueritaville

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Posted 29 January 2020 - 12:34 AM

Hello Pops, would you be able to provide access to the method using the actual chocolate and boiling water? I am interested in measuring the pH of several experimental cocoa liquor samples and cannot afford to go the cocoa powder route for pH determinations. Would really like to see what the method you mentioned could reveal....

 

Thanks in advance!



#6 Charles.C

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Posted 29 January 2020 - 03:37 AM

Hello Pops, would you be able to provide access to the method using the actual chocolate and boiling water? I am interested in measuring the pH of several experimental cocoa liquor samples and cannot afford to go the cocoa powder route for pH determinations. Would really like to see what the method you mentioned could reveal....

 

Thanks in advance!

 

5-year old thread so may be a delay.

Good Luck !


Kind Regards,

 

Charles.C





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