Community Research and Development Information Service - CORDIS

Abstract

Chocolate is usually made from the different components of the cocoa beans after processing. In chocolate the fat is therefore cocoa butter for dark chocolate, and cocoa butter with cows milk fat in milk chocolate. However, it is possible for other vegetable fats to be used, and are authorised at a level of 5%. The European Commission now feels there is need to harmonise the legislation. A task force meeting on the analysis of vegetable fats in chocolate took place in Ispra in October 1995. It gathered 19 international experts from univerisites, cocoa butter processing industries, chocolate industries, and vegetable or tailored fat industries. The meeting consisted of contributions from different representatives on the state of analytical methods available for the analysis of vegetable fats in chocolate, with a particular focus on tasks of detection and quantification. A round table discussion followed the presentations where the most appropriate indicators as well as the analytical approaches were discussed. The minutes of the presentations and the round table discussion are presented in this report.

Additional information

Authors: SIMONEAU C, JRC Ispra (IT);ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: EUR 16362 EN (1996) 28pp., FS, free of charge
Availability: Available from the Public Relations and Publications Unit, JRC Ispra, I-21020 Ispra (IT)
Record Number: 199610439 / Last updated on: 1996-05-20
Category: PUBLICATION
Original language: en
Available languages: en