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|Title:||Gas Liquid Chromatographic Determination of Milk Fat and Cocoa Butter Equivalents in Milk Chocolate: Interlaboratory Study|
|Authors:||BUCHGRABER MANUELA; ANDRONI SIMONA|
|Citation:||JOURNAL OF AOAC INTERNATIONAL vol. 90 no. 5 p. 1326-1339|
|Type:||Articles in periodicals and books|
|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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