Comparison of HPLC and GLC Techniques for the Determination of the Triglyceride Profile of Cocoa Butter

2000 ◽  
Vol 48 (8) ◽  
pp. 3359-3363 ◽  
Author(s):  
Manuela Buchgraber ◽  
Franz Ulberth ◽  
Elke Anklam
Keyword(s):  
Cocoa Butter ◽  
Triglyceride Profile

Determination of Tetrachloroethylene in Cocoa Butter

Lipid / Fett ◽  
1992 ◽  
Vol 94 (11) ◽  
pp. 436-438
Author(s):  
Halina Szelag ◽  
Bogumila Makuch ◽  
W. Zwierzykowski
Keyword(s):  
Cocoa Butter

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 Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)

2021 ◽  
Vol 11 (6) ◽  
pp. 2698
Author(s):  
Ewa Ostrowska-Ligęza ◽  
Karolina Dolatowska-Żebrowska ◽  
Magdalena Wirkowska-Wojdyła ◽  
Joanna Bryś ◽  
Agata Górska
Keyword(s):  
Fatty Acids ◽  
Cocoa Butter ◽  
Positional Distribution ◽  
Thermal Characteristics ◽  
Proximate Analysis ◽  
Fatty Acids Composition ◽  
Cocoa Beans ◽  
Kinetic Information ◽  
Melting Characteristics

The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.

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