Please use this identifier to cite or link to this item:
|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 Historical Collection|
Files in This Item:
There are no files associated with this item.
Items in repository are protected by copyright, with all rights reserved, unless otherwise indicated.