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|Title:||Detection and Quantification of Cocoa Butter Equivalents in Chocolate Model Systems. Analysis of Triglyceride Profiles by High Resolution GC|
|Authors:||SIMONEAU Cathrine; HANNAERT Philippe; ANKLAM Elke|
|Citation:||Food Chemistry vol. 65 p. 111|
|Type:||Articles in Journals|
|Abstract:||The detection of vegetable fats added to coca butters in chocolateformulations was investigated in model mixtures. Cocoa butters varying inorigins, crop and treatment were analysed alone and combined at levels of 5, 10, 15 or 20% to a variety of cocoa butter equivalents. Triglyceride profiles were obtained by high resolution GC. The areas of the major triglycerides present were plotted one vs. the other. The plots percentages of specific triglycerides showed the capabilityto detect vegetable fats added to cocoa butters in these model systems, and quantification of the addition could be done down to a 5% level on a cocoa butter basis. The detection was most difficult in the case of the addition of illipe fat and the quantification could not be done below 10%. The results suggest that in chocolate, which contains 20-25% cocoabutter, this detection system is able to reach down to 1-2%, thus well below the proposed 5% regulatory level.|
|JRC Institute:||Institute for Health and Consumer Protection|
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