title: Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: feasibility study and validation.
abstract: A new European legislation (2000/36/CE) has allowed the use of vegetable fats other than cocoa butter (CB) in chocolate up to a maximum value of 5% in the product. The vegetable fats used in chocolate are designated as cocoa butter replacements and are called cocoa butter equivalents (CBE). The feasibility of CBE quantification in chocolate using triacylglycerol (TAG) profiles was conducted by analyzing 55 samples of CBs and 31 samples of CBEs using a liquid chromatograph equipped with an evaporative light scattering detector (HPLC-ELSD). Statistical evaluation of the data obtained has been performed, and a simulation study has been carried out to assess the viability to use this method for quantifying the amount of CBE in real mixtures and in chocolates. The TAGs POP, POS, PLS, and the ratios POP/PLS, POS/PLP (P, palmityl; O, oleyl; S, stearyl; L, linoleyl) are particularly significant to discriminate between CB and CBE. Analysis of 50 mixtures between 5 different CBEs and 10 different CBs at 2 different concentration levels is presented. The data are visualized and interpreted. A mathematical model has been developed to assess the amount of CBE in real mixtures. This predictive model has been successfully applied and validated on dark chocolates including authorized CBE. The results are affected by +/-2.1% absolute average error. In particular, estimations between 10 and 20% of CBE show a very good match. On the other hand, values equal to or smaller than 5% show a larger prediction error (detection limit of the method). For the main purpose of this method (i.e., quantification of CBE at 5% max in chocolate, which represents about 15% of the total fat) this model shows very good results. For milk chocolate, the mathematical model can also be used if TAG are integrated from partition number (PN) 46 to 54. Consequently, the model proposed provides sufficient information to verify the real application of the European legislation.
authors.affiliation: Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland.
authors.forename: Fabiola
authors.initials: F
authors.lastname: Dionisi
authors.forename: Pierre-Alain
authors.initials: PA
authors.lastname: Golay
authors.forename: Bernadette
authors.initials: B
authors.lastname: Hug
authors.forename: Marcel
authors.initials: M
authors.lastname: Baumgartner
authors.forename: Philippe
authors.initials: P
authors.lastname: Callier
authors.forename: Frédéric
authors.initials: F
authors.lastname: Destaillats
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D004041:Dietary Fats / Q000032:analysis*; D005060:Europe; D008433:Mathematics; D015203:Reproducibility of Results; D014280:Triglycerides / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D014280:Triglycerides; C052387:cocoa butter