ICA Publication - List of Methods

The methods are sold at 15 EUR each + postal costs.

There will be a reduction of 20% for those ordering the complete set, and a reduction of 10% for a half set.

If you would like to order one of our publications, please contact ICA Brussels providing your contact details in full as well as the method number(s) you require.
 
ICA
rue Defacqz 1 - B - 1000 Bruxelles
Tel: +32 2 539.18.00, Fax: +32 2 539.15.75
E-mail: verda.mehmetali@caobisco.be

Number	Year	Title	Formerly	Notes
01	1952	Determination of Moisture (Oven Method)	3/1952
02	1961	Determination of iso-oleic acid	8g/1961
03	1962	Sampling (Cocoa Powder, Bars of Chocolate, Cocoa Mass Block of Chocolate and Cocoa Butter) Chocolate and Cocoa Butter)	1/1962
04	1962	Determination of the Melting Point of Cocoa Butter	8b/1962
05	1962	Determination of the Semi-micro Values	8i/1962
06	1963	Organoleptic Examination (Cocoa Powder)	2/1963
07	1963	Determination of Milk Protein (according to G.R. Jansen)	6c/1963
08	1963	Colorimetric Determination of the Cocoa Pigments (according to T.A. Rohan and G. Neirinckx)	11/1963
09	1998	Transfer of Packaging Odours to Cocoa and Chocolate Products (according to L. Robinson, modified by F. Chastellain)	12/1964
10	1970	Total Sterol Determination	14/1970
11	1970	Determination of Cocoa Powder Fineness (75 micron sieve)	13/1970
12	1971	Manufacturing Process for Small Scale Chocolate Samples	15/1971
13	1972	Determination of Total Nitrogen (Protein) in Cocoa and Chocolate Products	6a/1972
14	1972	Determination of Total Fat in Cocoa Product (HC Hydrolysis Method)	8a/1972
15	1972	Electrometric pH - Determination of Cocoa and Chocolate Products	9/1972
16	1973	Determination of Ash in Cocoa and Chocolate Products	4a/1973
17	1973	Determination of Milk Protein in Chocolates (AOAC Method) + Addendum	6b/1973
18	1973	UV-Extinction Values for Cocoa Butter	8d/1973
19	1973	UV-Extinction Values for Cocoa Butter after washing with 0,1 n NaOH	8e/1973
20	1973	Gas liquid Chromatographic Analysis of Sterols of Cocoa Butter	16/1973
21	1973	Preparation of Methyl Esters of Cocoa Butter Fatty Acids	17a/1973
22	1973	Analysis of Methyl Esters of Cocoa Butter Fatty Acids by Gas Liquid Chromatography	17b
23	1988	Determination of the Unsaponifiable Matter in Cocoa Butter	102/1988
24	1988	Determination of the Alkalinity of Soluble and Insoluble Ash in Cocoa and Chocolate Products	103/1988
25	1988	Determination of the Water-insoluble, Water-soluble and Acid-insoluble Ash in Cocoa and Chocolate Products	104/1988
26	1988	Determination of Moisture (Karl Fischer Method)	105/1988
27	1988	Determination of Wettability of Instant Cocoa Powder in Water	106/1988
28	1988	Determination of Purines in Cocoa and Cocoa Products	107/1988
29	1988	Determination of the "Blue Value"	108/1988
30	1988	Determination of the Content of Ammoniacal Nitrogen in Cocoa Beans and in Unalkalized Cocoa Mass	109/1988
31	1988	Determination of the Cooling/Solidification Curve of Cocoa Butter and of other Fats used in Chocolate and Confectionery Products	110/1988
32	1989	Determination of D-Sorbitol in Chocolate and Sugar Confectionery Products by Means of Sorbitol-Dehydrogenase	112/1989
33	1989	Determination of Glucose, Fructose and Sucrose in Chocolate and Sugar Confectionery Products by Means of Enzymes	113/1989
34	1989	Determination of Sugars in Chocolate and Sugar Confectionery Products by Means of High Performance Liquid Chromatography (HPLC)	117/1989
35	1990	Determination of Mono-Oleo disaturated Symmetrical Triglycerides (SOS) in Oils and Fats used in Chocolate and Confectionery Products by Thin-Layer Chromatography and Gas-Liquid Chromatography	111/1990
36	1990	Determination of Lactose in Chocolate and in Sugar Confectionery by Means of Enzymes	114/1990
37	1990	Determination of the Fat Content of Cocoa Powder by Soxhlet Extraction	115/1990
38	1990	Determination of the Sieve Residue of Cocoa Powder and of Cocoa Mass (Water Sieving Method)	116/1990
39	1990	Microbiological Examinations of Chocolate and other Cocoa Products	118/1990	PRICE: EURO 30
40	1990	Determination of the Red Colour Value of Cocoa Beans by Spectroscopy	119/1990
41	1990	Determination of the Composition of the Fatty Acids in the 2-Position of Glycerides in Oils and Fats used in Chocolate and Sugar Confectionery Products	122/1990
42	1993	Determination of Free Fatty Acid (FFA) Content of Cocoa Fat as a Measure of Cocoa Nib Acidity	120/1993
43	1993	Determination of the Moisture Content of Cocoa Nib and Cocoa Beans	121/1993
44	1996	The Detection of Specific Off-Flavours in Cocoa Beans
45	1996	A Cocoa Bean Sampling and Examination Plan to Determine the Average Quality and the Consistency of a Parcel
46	2000	Viscosity of Cocoa and Chocolate Products	10/1973
47	2001	Determination of cocoa beans size distribution

 

The following methods have been developed by ICA and may be obtained from the indicated organisation.

Date	Title	ISO Method No.
1965	Cocoa Butter Indices and their Determination	IUPAC - Methods
1973	Cocoa Beans - Specification	2451
1973	Cocoa Beans - Sampling	2292
1977	Cocoa Beans - Cut test	1114
1980	Cocoa Beans - Determination of moisture content