Determination of Milk Fat and Cocoa Butter Equivalents in Milk Chocolate

An analytical approach for the determination of milk fat and cocoa butter equivalents in milk chocolate is presented. By performing a single triacylglycerol analysis using gas liquid chromatography several useful pieces of information can be determined, i.e., (i) the milk fat content of the chocolate sample, (ii) the contribution of triacylglycerols originating from milk fat, (iii) the presence/absence of cocoa butter equivalents, and (iv) the amount of vegetable fat present in milk chocolate. The elaborated approach was collaboratively tested, thus proving its validity to be used by control laboratories to asses correct labelling of milk chocolate according to Directive 2000/36/EC [1].

BUCHGRABER Manuela;  ANDRONI Simona; 

2008-07-07

TEKNOSCIENZE PUBL

JRC44823

1722-6996,   

https://publications.jrc.ec.europa.eu/repository/handle/JRC44823,