@article{JRC35442,
	address = {WASHINGTON (UNITED STATES)},
	year = {2007},
	author = {Buchgraber M and Androni S and Anklam E},
	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 %).
		
		
		
		
		},
	title = {Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling},
	type = {},
	url = {},
	volume = {55},
	number = {},
	journal = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
	pages = {3284-3291},
	issn = {0021-8561},
	publisher = {AMER CHEMICAL SOC},
	doi = {10.1021/jf063350z}
}