Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate

2009 ◽  
Keyword(s):  
Cocoa Butter ◽  
Fats And Oils ◽  
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.

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 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.

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