Possibilities and Limits to Detect Cocoa Butter Equivalents in Mixture with Cocoa Butter
The term 'chocolate' is regulated by Community Directive 73/241/EEC. However, some countries allow the addition of other vegetable fats besides genuine cocoa butter to chocolate. Driven by the needs to harmonize the common European market, the European Commission has proposed a modification of the current Directive which entitles Member states to authorize the use of vegetable fats, provided the product is labelled adequately. In order to provide methods to check labelling compliance, the food products unit of the JRC, Ispra, co-ordinated an investigation of chemical analytical methods aimed at the quantification of an addition of other vegetable fats to chocolate. This project was requested and funded by DG III-E-I.
Bibliographic Reference: EUR 18992 EN (1999), 40pp.
Availability: Available free of charge from CCR Ispra (IT)
Record Number: 199911608 / Last updated on: 1999-11-20
Original language: en
Available languages: en