Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling

2007 ◽  
Vol 55 (9) ◽  
pp. 3284-3291 ◽  
Author(s):  
Manuela Buchgraber ◽  
Simona Androni ◽  
Elke Anklam
Keyword(s):  
Cocoa Butter ◽  
Milk Chocolate ◽  
Cocoa Butter Equivalents

scholarly journals Gas-Liquid Chromatographic Determination of Milk Fat and Cocoa Butter Equivalents in Milk Chocolate: Interlaboratory Study

2007 ◽  
Vol 90 (5) ◽  
pp. 1326-1339 ◽  
Author(s):  
Manuela Buchgraber ◽  
Simona Androni ◽  
E-M Berndt ◽  
I Kaufmann-Horlacher ◽  
A Lomnitz ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Fat ◽  
Chromatographic Determination ◽  
Milk Chocolate ◽  
Multivariate Statistical ◽  
Cocoa Butter Equivalents ◽  
Negative Results ◽  
Relative Standard ◽  
Wide Range

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.

scholarly journals Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

2011 ◽  
Vol 23 (No. 1) ◽  
pp. 27-35 ◽  
Author(s):  
I. Bohačenko ◽  
Z. Kopicová ◽  
J. Pinkrová
Keyword(s):  
Cocoa Butter ◽  
Retail Store ◽  
Milk Chocolate ◽  
Numerical Processing ◽  
Cocoa Butter Equivalents ◽  
Modified Method ◽  
Authenticity Control ◽  
Detection And Quantification

Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague and tested for their CBEs contents in relation to the declaration of CBE addition on the product labels. The modified method of Padley and Timms was employed for determining selected triglycerides (C50, C52 and C54). The presence of CBEs in chocolate was evaluated using the following relationship: %C50 < 44.095 – (0.737 × %C54). The content of CBE in chocolate was determined using the method of Young, modified by the replacement of the original graphical procedure with the numerical processing of the results. 19 samples i.e. 90% of the total, satisfied the requirements of Directive 2000/36/EC. In view that no official methods for CBE detection and quantification in chocolate have been published up to now and older methods were used in this work, the results published here should be considered as indicative and satisfying the requirements for screening only.      

Gas-Liquid Chromatographic Method for the Determination of Milk Fat in Cocoa Butter Extracted from Milk Chocolate

1974 ◽  
Vol 57 (4) ◽  
pp. 934-939
Author(s):  
John L Iverson
Keyword(s):  
Cocoa Butter ◽  
Milk Fat ◽  
Chromatographic Method ◽  
Extraction Procedure ◽  
Practical Interest ◽  
Milk Chocolate ◽  
Liquid Chromatographic Method ◽  
Butter Milk ◽  
Liquid Chromatographic

Abstract A rapid extraction procedure was selected for obtaining lipids from milk chocolate and a gasliquid chromatographic method was developed for estimating milk fat in chocolate. The milk fat content of milk chocolate can be estimated on the basis of the lauric acid content of the lipid extract of milk chocolate. The method is accurate in detecting 10–30% milk fat, the range of practical interest in cocoa butter. Data were obtained on the fatty acid composition of 8 authentic cocoa butter-milk fat samples, 11 domestic milk chocolates, 11 imported milk chocolates, and 9 miscellaneous chocolates.

Collaborative Study of a Joint AOAC-OICC (Office International du Cacao et du Chocolat) Method for the Determination of Alkalinity of Ash in Cacao Products

1975 ◽  
Vol 58 (1) ◽  
pp. 150-155
Author(s):  
Walter Rostagno
Keyword(s):  
Cocoa Butter ◽  
Collaborative Study ◽  
Uniform Method ◽  
Milk Chocolate ◽  
Aoac Method ◽  
Standard Deviations ◽  
Milk Solids

Abstract In order to develop a uniform method for the determination of alkalinity of soluble and insoluble ash, AOAC methods 13.005 and 13.006 and OICC method 4b/1952 were compared. Five samples were sent to 10 collaborators: A, high ash cocoa; B, low ash cocoa; C, breakfast chocolate containing 30% A and 70% sugar; D, plain chocolate containing 25% B, 45% sugar, and 30% cocoa butter; and E, milk chocolate containing 10% B, 28% milk solids, 40% sugar, and 22% cocoa butter. The following within-laboratory and between-laboratory standard deviations were obtained from analysis of the collaborative data for alkalinity in soluble ash: OICC—Samples A and B, 1.5116 and 3.4337; Samples C–E, 0.7285 and 1.0394; AOAC—Samples A and B, 1.2800 and 3.6996; Samples C–E, 0.2956 and 0.8001. Corresponding values for alkalinity in insoluble ash were: OICC—2.1753 and 3.6856, 0.5100 and 1.0029; AOAC—1.5652 and 5.5006, 0.3129 and 1.6501. On the basis of these results, a joint AOACOICC method, based on the determination of alkalinity in soluble ash by the AOAC method and the determination of alkalinity in insoluble ash by the OICC method, has been adopted as official first action.

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

2004 ◽  
Vol 87 (5) ◽  
pp. 1153-1163 ◽  
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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