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Abstract

A European collaborative study has been conducted to validate an analytical procedure for the detection of cocoa butter equivalents in cocoa butter and plain chocolate. In principle the fat is separated by high-resolution gas chromatography into triglyceride fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of CBE is detected by linear regression analysis applied to individual triglyceride fractions of the fat analysed. Fifteen laboratories participated in the validation study. The results of the ring test clearly demonstrated that the applied method performs well with a detection limit of at least 2% cocoa butter equivalent admixture to cocoa butter corresponding to 0.4% in chocolate (assumed fat content of chocolate 20%).

Additional information

Authors: BUCHGRABER M, European Commission, Joint Research Council, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE);ANKLAM E, European Commission, Joint Research Council, Institute for Reference Materials and Measurements, Food Safety and Quality Unit, Geel (BE)
Bibliographic Reference: EUR 20685 EN (2003), 51pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9843 or +39 033278 9864 Fax: +39 033278 9623 E-mail: jrc-publications-office@ec.europa.eu
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