Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars.
Directive 2000/36/EC allows chocolate makers to add up to 5% of only six specific cocoa butter equivalents (CBEs) to cocoa butter (CB). A quantification method based on triacylglycerol (TAG) class analysis by gas chromatography with an unpolar column was set up for routine control purposes of chocolate bars. Mixtures of CBEs/CB were elaborated according to a Placket-Burman experiment design and analyzed by gas chromatography. A matrix was built with the normalized values of TAG classes (C50, C52, C54, and C56) of pure CBs of various origins, homemade CB/CBE mixtures (1 CB type), and mixtures containing CBE with CBs of various origins. A multivariate calibration equation was computed from this matrix using a partial least-squares regression technique. CBE addition can be detected at a minimum level of 2%, and the mathematical model allows its quantification with an uncertainty of 2% with respect to the cocoa butter fats. The model has also been applied for deconvolution and quantification of each CBE of a CBE mixture in chocolate bars.
Guyon
François
F
Laboratoire DGCCRF Bordeaux, 351 cours de la Libération, F33405 Talence Cedex, France. labo33@dgccrf.finances.gouv.fr
Destouesse
Sarah
S
Moustirats
Joëlle
J
Esclapez
Maryse
M
Salagoity
Marie-Hélène
MH
Medina
Bernard
B
D002099:Cacao / Q000737:chemistry*; D002182:Candy / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D014280:Triglycerides / Q000032:analysis*
D004041:Dietary Fats; D014280:Triglycerides; C052387:cocoa butter