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 %).

BUCHGRABER Manuela;  ANDRONI Simona;  ANKLAM Elke; 

2007-09-13

AMER CHEMICAL SOC

JRC35442

0021-8561,   

https://publications.jrc.ec.europa.eu/repository/handle/JRC35442,   

10.1021/jf063350z,