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Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market

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Abstract

The aim of this project was to conduct a comprehensive monitoring of acrylamide in cocoa and chocolate products. Within the scope of this research work, we examined 94 semi-finished cocoa products (cocoa beans, nibs, powder, masses, and cocoa butter) and 269 cocoa and chocolate products (milk chocolates, chocolates, chocolates with additional ingredients, white chocolates, and cocoa-containing drink powders) for their respective acrylamide content levels. The range of acrylamide content levels determined came to < LOQ–490 µg kg−1 (LOQ, limit of quantification < 30 µg kg−1). Furthermore, our examinations showed that semi-finished cocoa products had higher acrylamide levels (mean value 190 µg kg−1), in the mean, than did cocoa and chocolate products (mean value 50 µg kg−1). In addition, it can be stated that all examined cocoa samples proved to have acrylamide levels distinctly below the general German signal value of 1000 µg kg−1. An individual German signal value or EU indicative value/benchmark for acrylamide content levels in cocoa and chocolate products is currently not available.

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Acknowledgements

We thank the German Cocoa and Chocolate Foundation (Stiftung der Deutschen Kakao- und Schokoladenwirtschaft) for its financial sponsorship of this project.

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Authors and Affiliations

  1. Food Chemistry Institute of the Association of the German Confectionery Industry, Adamsstraße 52-54, 51063, Cologne, Germany

    Marion Raters & Reinhard Matissek

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  1. Marion Raters
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  2. Reinhard Matissek
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Correspondence to Marion Raters.

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This article does not contain any studies with human or animal subjects.

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Raters, M., Matissek, R. Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market. Eur Food Res Technol 244, 1381–1388 (2018). https://doi.org/10.1007/s00217-018-3051-2

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  • DOI: https://doi.org/10.1007/s00217-018-3051-2

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