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|Title:||Foreign Fats in Milk Chocolate|
|Authors:||BUCHGRABER MANUELA; ANDRONI SIMONA; ANKLAM ELKE|
|Citation:||EURO FOOD CHEM XIII Macromolecules and Their Degradation Products in Food - Physiological, Analytical and Technological Aspects vol. 1 p. 19-22|
|Publisher:||Gesellschaft Deutscher Chemiker|
|Type:||Articles in periodicals and books|
|Abstract:||According to Chocolate Directive 200/36/EC (!) a number of specified vegetable fats (so called cocoa butter equivalents, CBEs) other than cocoa butter (CB) may be added to chocolate products to a maximum of 5% provided that they are labelled. Due to the similar composition of CB and CBEs it is extremely difficult to quantify and even in some cases to detect them. For implementation of Directive 200/36/EC, an integrated approach for determining CBEs in plain chocolate using triglyceride (TG) profiling by high-resolution gas liquid chromatography (HR-GLC) has been developed and validated in an inter-laboratory study. So far, this standardised analytical approach established for plain chocolate is not applicable to m ilk chocolate since the presence of milk fat affects the TG composition. Currently, a method is being developed, which shall allow a reliable quantification and correction for the amount of milk fat in chocolate, thus enabling to extend the existing standardised approach for analysis of CBEs in plain chocolate to milk chocolate.|
|JRC Institute:||Institute for Reference Materials and Measurements|
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