Quantification of Milk Fat i Chocolate Fats by Triacylglycerol Analysis using Gas-Liquid Chromatography

The development and in-house testing of a method for the quantification of milk fat I chocolate fats is described. A database consisting of the triacylglycerol profile of 310 genuine milk fat samples from 21 European countries and 947 mixtures thereof with chocolate fats was created under a strict quality control scheme using 26 triacylglycerol reference standards for calibration purposes. Out of the individual triacylglycerol fractions obtained, a-palmitoyl-2-stearoyl-3-butyroul-glycerol (PSB) was selected as suitable marker compound for the determination of the proportion of milk fat I chocolate fats. A comparison with the widely used butyric acid method, which is currently used to determine the milk fat content in non –milk fat mixtures, showed that both methods were equivalent in terms of accuracy. The Advantage of the presented approach is that for further applications, i.e., determination of foreign fats in chocolate fats, just a single analysis is necessary, whereas for the same purpose the C4 method requires two different analytical methods.

BUCHGRABER Manuela;  ANDRONI Simona;  ANKLAM Elke; 

2007-09-13

AMER CHEMICAL SOC

JRC35443

0021-8561,   

https://publications.jrc.ec.europa.eu/repository/handle/JRC35443,   

10.1021/jf0633490,