Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evolution.Funded under: FP5
The performance of four chromatographic methods in combination with multivariate statistical analysis was compared for the determination of cocoa butter equivalents (CBE) in mixtures with cocoa butter (CB). The sample set analyzed consisted of 42 different CBs, including specific crops (soft South American and hard Asian CB types) and 21 commercially CBEs, including several types of illipe' containing fats. From these pure samples about 250 CB/CBE mixtures were prepared containing between 5% and 20% CBE addition. The triglyceride (TG) composition of the blends was analyzed by packed column GLC, capillary GLC and HPLC. In addition the fatty acid profile was determined by capillary GLC. Data generated by packed column GLC were evaluated by a graphical procedure, whereas multilinear regression analysis was applied to data from hig resolution methods. The calibration model that most efficiently minimized the error of prediction was based on a combination of fatty acid and TG data as input variables. The average error of prediction was estimated to be 2.3% CBE in CB, without prior knowledge of either the CB or CBE composition. Recalculated for a chocolate with fat content of 20% the error estimate would equal 0.5% CBE in the finished product.
Bibliographic Reference: Article: European Food Research and Technology (2000) No. 211, pp. 147-152
Availability: European Food Science and Technology (Journal)
Record Number: 200012754 / Last updated on: 2000-09-19
Original language: en
Available languages: en