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|Title:||Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling|
|Authors:||BUCHGRABER MANUELA; ANDRONI SIMONA; ANKLAM ELKE|
|Citation:||JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY vol. 55 p. 3284-3291|
|Publisher:||AMER CHEMICAL SOC|
|Type:||Articles in periodicals and books|
|Abstract:||An analytical approach for the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate is presented. It is based on (i) a comprehensive standardized database covering the triacylglycerol composition of a wide range of authentic milk fat, cocoa butter as well as CBE samples and 947 gravimetrically prepared mixtures thereof, (ii) the availability of a certified cocoa butter reference material for calibration, (iii) an evaluation algorithm, which allows a reliable quantification of the milk fat content in chocolate fats using a simple linear regression model, (iv) a subsequent correction of triacylglycerols deriving from milk fat, (v) mathematical expressions to detect the presence of CBEs in milk chocolate, and (vi) a multivariate statistical formula to quantify the amount of CBEs in milk chocolate. The detection limit was 1% CBE in chocolate fat (0.3 % in chocolate; fat content of 30%). For quantification the average error for prediction was 1.2 % CBE in chocolate fat, corresponding to 0.4 % in milk chocolate (fat content 30 %).|
|JRC Institute:||Institute for Reference Materials and Measurements|
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