Value assignment of nutrient concentrations in standard reference material 2384 baking chocolate.
Standard Reference Material (SRM) Baking Chocolate was recently issued, and the process used for value assignment of nutrient concentrations is reported herein. SRM 2384 is intended for use as a primary control material for assigning values to in-house control materials and for validation of analytical methods for the measurement of fatty acids, proximates, vitamins, and elements in chocolate and similar high-fat matrices. The Certificate of Analysis for SRM 2384 provides assigned values for concentrations of fatty acids, proximates, vitamins, elements, and total dietary fiber, for which product labeling is required by the Nutrition Labeling and Education Act of 1990, as well as for catechins, caffeine, theobromine, and theophylline. These assigned values were based on measurements by NIST and/or collaborating laboratories.
Sharpless
Katherine E
KE
National Food Processors Association, 1350 I Street NW, Suite 300, Washington, DC 20005, USA. katherine.sharpless@nist.gov
Brown Thomas
Jeanice
J
Nelson
Bryant C
BC
Phinney
Curtis S
CS
Sieber
John R
JR
Wood
Laura J
LJ
Yen
James H
JH
Howell
Daniel W
DW
D002099:Cacao / Q000737:chemistry*; D002110:Caffeine / Q000032:analysis; D002118:Calcium / Q000032:analysis; D002392:Catechin / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D002149:Energy Intake; D005227:Fatty Acids / Q000032:analysis; D005515:Food Labeling; D007501:Iron / Q000032:analysis; D009753:Nutritive Value; D011786:Quality Control; D012015:Reference Standards; D012964:Sodium / Q000032:analysis; D013805:Theobromine / Q000032:analysis; D014815:Vitamins / Q000032:analysis
D004041:Dietary Fats; D004043:Dietary Fiber; D005227:Fatty Acids; D014815:Vitamins; D002110:Caffeine; D002392:Catechin; D012964:Sodium; D007501:Iron; D013805:Theobromine; D002118:Calcium