Detection and quantification of cocoa butter equivalents in chocolate model systems: Analysis of triglyceride profiles by high resolution GC
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).
Bibliographic Reference: Article: Food Chemistry (1998)
Record Number: 199810752 / Last updated on: 1998-06-22
Original language: en
Available languages: en