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|Title:||Cocoa Butter and Alternative Fats for Use in Chocolate. Analytical Approaches for Identification and Determination.|
|Citation:||Lipid Technology vol. 10 p. 65|
|Type:||Articles in periodicals and books|
|Abstract:||Methods for the detection of foreign vegetable fats in chocolate were reviewed. Data were taken from the literature and each method is shortly introduced. Until now there is no single method available that allows the unequivocal identification and quantification of foreign vegetable fats in mixtures with cocoa butter or even in chocolate.|
|JRC Institute:||Institute for Health and Consumer Protection|
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