Detection and quantification of cocoa butter equivalents in milk chocolate - Validated method
This standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial least squares regression analysis. CBE admixtures can be detected down to a level of 0.5 g CBE/100 g milk chocolate and quantified well around levels of 5 % CBE addition to milk chocolate with a prediction error of 0.7 g CBE/100 g milk chocolate.
Bibliographic Reference: EUR 22666 EN (2007), 31 pp. Free of charge
Availability: http://bookshop.europa.eu/is-bin/INTERSHOP.enfinity/WFS/EU-Bookshop-Site/en_GB/-/EUR/ViewPublication-Start?PublicationKey=LANA22666 (Catalogue Number: LA-NA-22666-EN-C)
ISBN: ISBN: 978-92-79-04938-5
Record Number: 200719544 / Last updated on: 2007-10-29
Original language: en
Available languages: en