Review on Cocoa Butter and Alternative Fats for Use in Chocolate. Part A. Compositional Data. Part B. Analytical Approaches for Identification and Determination.

The work reviews the literature on the compositional data of vegetable fats used or proposed as alternatives to cocoa butte in chocolate and confectionary products. These fats are mostly mixtures of various vegetable fats often modified) and can consist of palm and palm kernel oil, illipe fat, shea butter, sal fat and kokum butter. In addition, a large variety of other vegetable oils can be used. Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components is discussed. Moreover we review the literature on analytical methods suitable for the detection and identification and determination of foreign fats in cocoa butter and chocolate. None of the methods reviewed here, allows the unequivocal quantification or just detection of foreign fats in chocolate. It is proposed to combine a number of techniques with a chemometric approach to develop unique patterns allowing the unequivocal detection and quantification foreign fats without having prior knowledge regarding the kind of fat added.

LIPP Markus;  ANKLAM Elke; 

1997-08-11

JRC15225

https://publications.jrc.ec.europa.eu/repository/handle/JRC15225,