LAB-X5000 for the rapid determination of iron in cocoa powder and cocoa liquor

Over 4.5 million tonnes of cocoa are produced worldwide every year, with about 70% of the world’s cocoa beans originating from four West African countries: Ivory Coast, Ghana, Nigeria, and Cameroon. Iron content is monitored during the process to ensure a consistent taste and that there is no accidental contamination in chocolate products. Unlike other techniques, such as titration or inductively coupled plasma (ICP), energy dispersive X-ray fluorescence (EDXRF) is rapid, simple, and does not require the use of chemicals. Read more about the Lab-X5000.





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Date: 11 February 2019

Author: Christelle Petiot, XRF Product Manager

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