Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter.
A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers. The GC procedure was optimized to avoid thermal degradation of the triglycerides. By computing the ratio C54/C50 and (C54/C50) x C52 and by 2-dimensional plotting of these values, authentic CB samples were clearly distinguished from samples containing various CBEs. The detection of little as 1% CBE in CB (corresponding to about 0.3% CBE in chocolate) in a model system was shown to be possible. Under real conditions, for a wide range of CBs, about 2.5% CBEs in CB were detected. With this method, quantitation was possible at a concentration of 5% CBEs in CB mixtures, which corresponds to around 1% in chocolate; this value is far below the maximum level of 5% CBEs allowed to be added to chocolate.
Barcarolo
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European Commission, DG Joint Research Centre, Institute for Health and Consumer Protection, Ispra, Italy.
Anklam
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E
D002849:Chromatography, Gas; D004041:Dietary Fats / Q000032:analysis*; D007202:Indicators and Reagents; D015203:Reproducibility of Results; D012996:Solutions; D013696:Temperature; D014280:Triglycerides / Q000032:analysis*
D004041:Dietary Fats; D007202:Indicators and Reagents; D012996:Solutions; D014280:Triglycerides; C052387:cocoa butter