The determination of cocoa butter equivalents in chocolate

Abstract A collaborative trial was conducted to validate an analytical approach comprising method procedures for determination of milk fat and the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate. The whole approach is based on (1) comprehensive databases covering the triacylglycerol composition of a wide range of authentic milk fat, cocoa butter, and CBE samples and 947 gravimetrically prepared mixtures thereof; (2) the availability of a certified cocoa butter reference material for calibration; (3) an evaluation algorithm, which allows reliable quantitation of the milk fat content in chocolate; (4) a subsequent correction to take account of the triacylglycerols derived from milk fat; (5) mathematical expressions to detect the presence of CBEs in milk chocolate; and (6) a multivariate statistical formula to quantitate the amount of CBEs in milk chocolate. Twelve laboratories participated in the validation study. CBE admixtures were detected down to a level of 0.5 g CBE/100 g milk chocolate, without false-positive or -negative results. The applied quantitation model performed well at the statutory limit of 5 CBE addition to milk chocolate, with a prediction error of 0.7, and HorRat values ranging from 0.8 to 1.5. The relative standard deviation for reproducibility (RSDR) values for quantitation of CBEs in analyses of chocolate fat solutions ranged from 2.2 to 3.8 and for analyses of real chocolate samples, from 4.1 to 4.7, demonstrating that the whole approach, based solely on chocolate fat blends, is applicable to real milk chocolate samples.

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Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling

Journal of Agricultural and Food Chemistry ◽

10.1021/jf063350z ◽

2007 ◽

Vol 55 (9) ◽

pp. 3284-3291 ◽

Cited By ~ 7

Author(s):

Manuela Buchgraber ◽

Simona Androni ◽

Elke Anklam

Keyword(s):

Cocoa Butter ◽

Milk Chocolate ◽

Cocoa Butter Equivalents

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The interpretation of GLC triglyceride data for the determination of cocoa butter equivalents in chocolate: A new approach

Journal of the American Oil Chemists Society ◽

10.1007/bf02677036 ◽

1984 ◽

Vol 61 (3) ◽

pp. 576-581 ◽

Cited By ~ 30

Author(s):

C. C. Young

Keyword(s):

Cocoa Butter ◽

New Approach ◽

Cocoa Butter Equivalents

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Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate

10.3403/30128327u ◽

2015 ◽

Cited By ~ 1

Keyword(s):

Cocoa Butter ◽

Fats And Oils ◽

Cocoa Butter Equivalents

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Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols

Journal of AOAC International ◽

10.1093/jaoac/87.5.1153 ◽

2004 ◽

Vol 87 (5) ◽

pp. 1153-1163 ◽

Cited By ~ 4

Author(s):

Manuela Buchgraber ◽

Chiara Senaldi ◽

Franz Ulberth ◽

Elke Anklam

Keyword(s):

Liquid Chromatography ◽

Cocoa Butter ◽

Fat Content ◽

Average Error ◽

Gas Liquid Chromatography ◽

Cocoa Butter Equivalent ◽

Validation Data ◽

Data Set ◽

Cocoa Butter Equivalents ◽

Detection And Quantification

Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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