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Abstract

The detection of vegetable fats added to cocoa butters in chocolate formulations was investigated in model mixtures. Cocoa butters varying in origins, crop and treatment were analysed alone and combined at levels of 5, 10, 15 or 20% to a variety of cocoa butter equivalents. Triglyceride profiles were obtained by high resolution gas chromatography (GC).

Additional information

Authors: SIMONEAU C, JRC Ispra (IT);HANNAERT P, JRC Ispra (IT);ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Food Chemistry (1998)
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