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Methods for the detection of foreign vegetable fats in chocolate were reviewed. Data were taken from the literature and each method is briefly introduced. Until now there is no single method available that allows the unequivocal identification and quantification of foreign vegetable fats in mixtures with cocoa butter or even in chocolate.

Additional information

Authors: LIPP M, JRC Ispra (IT)
Bibliographic Reference: Article: Lipid Technology (1998)
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