Title: Gas Liquid Chromatographic Determination of Milk Fat and Cocoa Butter Equivalents in Milk Chocolate: Interlaboratory Study
Authors: BUCHGRABER MANUELAANDRONI SIMONA
Citation: JOURNAL OF AOAC INTERNATIONAL vol. 90 no. 5 p. 1326-1339
Publisher: AOAC INTERNATIONAL
Publication Year: 2007
JRC N°: JRC35812
ISSN: 1060-3271
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC35812
Type: Articles in Journals
Abstract: A collaborative trial with 12 laboratories was conducted to validate an analytical approach comprising method procedures for the determination of milk fat and the detection and the quantification of CBEs in milk chocolate. CBE admixtures were detected down to a level of 0.5 g CBE/100 g milk chocolate. The applied quantification model performed well at the statutory limit of 5% CBE addition to milk chocolate with HorRAT values ranging from 0.8 to 1.5. The RSDr for quantification of CBEs in analyses of chocolate fat solutions ranged from 2.2 to 3.8% and in analyses of real chocolate samples, from 4.1 to 4.7%.
JRC Institute:Institute for Reference Materials and Measurements

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