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🧑‍🔬XRF analysis of dark and milk chocolate🎥

🧐Do you know that X-ray fluorescence spectrometry can help assess the quality of sweets?

💻XRF analysis is a non-destructive method that allows for the rapid determination of elemental composition in food without damaging the product. More specifically, the radiation from X-ray fluorescence spectrometers is low-energy and does not change the structure of the material being tested, and therefore will not harm the consumer of the tested products.

📝Within seconds, it can identify:
▪️content of minerals and trace elements (e.g. Fe, Zn, Ca, K),
▪️control of the content of toxic elements (e.g. Pb, As, Cd),
▪️undesirable technological contaminants (Ti, V, Cr, Cd),
▪️verification of the composition according to the label,
▪️control of impurities from the container or packaging.

👀We analyzed dark chocolate (DC) and milk chocolate (MC) using an X-ray fluorescence spectrometer. Let's take a closer look at the results.

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🌐Beneficial elements🧑‍🔬

▪️K (Potassium) - 6400 (DC) - 5200 (MC) - high potassium concentration is normal for cocoa products. Indicates the naturalness of the composition;
▪️Ca (Calcium) - 800 (DC) - 2500 (MC) - within expected limits; likely derived from natural composition or technological processing. Higher in milk chocolate due to dairy content;
▪️Fe (Iron) - 400 (DC) - 136 (MC) - within the limits typical for cocoa. The presence of iron is beneficial. Dark has more due to higher cocoa content;
▪️Zn (Zinc) - 26 (DC) - 15 (MC) - very good — a normal trace element from a natural source (natural trace from cocoa);
▪️Cu (Copper) - 17 (DC) - 8 (MC) - normal amount - present in cocoa beans;
▪️Mn (Manganese) - 25 (DC) - also typical content, derived from plant raw materials. Not detected in milk chocolate.

📑K, Fe, Zn, Cu, Mn – are positive indicators of quality. Higher iron and copper suggest more cocoa.
📑Ca – significantly higher in milk chocolate due to dairy ingredients.

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🌐Contaminants or harmful elements🧑‍🔬

▪️Ti (Titanium) - 100 (DC) - 90 (MC) - titanium should not be in food products. It can be present as a technological impurity (from equipment or packaging) or as a dye. A dubious sign;
▪️V, Cr, Ni - detected (DC) - below threshold (MC) - present only in dark sample;
▪️Cd (Cadmium) - very low (unconfirmed) (MC) - toxic; must be controlled;
▪️Cl, Sr, Y, Br - present in both - possibly from packaging or additives.

📑Ti (Titanium) in both samples – likely titanium dioxide (E171), banned in some countries. Not recommended for frequent consumption.
📑Cd in milk chocolate – toxic element, even in small amounts. Cadmium values ​​are quite low, especially considering the error, but its possible presence indicates variability in the toxicity of the product. Needs strict control, especially in children's food.
📑Vanadium in such quantities is not typical. Probably an impurity from the technological equipment.
📑Chromium sometimes gets into equipment or packaging. In such quantities, it is worth paying attention.
📑Nickel is undesirable, can be toxic in large doses. Here it is on the verge of detection, but undesirable.
📑Chlorine, if present, the source should be checked (possibly salt).
📑Br, Y - These elements are not usually found in chocolate. Their presence is a sign of impurities or residues from packaging or contamination.

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📝In general, it can be concluded that the dark chocolate sample has a more natural composition, but it is presented with a higher content of various contaminants, and the milk chocolate sample has a milder profile, but the probability of the presence of cadmium in it is of concern and requires more thorough checks by specialized specialists from the food industry.