title: Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.
abstract: An analytical approach for the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate is presented. It is based on (i) a comprehensive standardized database covering the triacylglycerol composition of a wide range of authentic milk fat (n=310), cocoa butter (n=75), and CBE (n=74) samples and 947 gravimetrically prepared mixtures thereof, (ii) the availability of a certified cocoa butter reference material (IRMM-801) for calibration, (iii) an evaluation algorithm, which allows a reliable quantification of the milk fat content in chocolate fats using a simple linear regression model, (iv) a subsequent correction of triacylglycerols deriving from milk fat, (v) mathematical expressions to detect the presence of CBEs in milk chocolate, and (vi) a multivariate statistical formula to quantify the amount of CBEs in milk chocolate. The detection limit was 1% CBE in chocolate fat (0.3% CBE in milk chocolate, having a fat content of 30%). For quantification, the average error for prediction was 1.2% CBE in chocolate fat, corresponding to 0.4% in milk chocolate (fat content, 30%).
authors: European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440 Geel, Belgium. manuela.buchgraber@ec.europa.eu
authors: Manuela
authors: M
authors: Buchgraber
authors: Simona
authors: S
authors: Androni
authors: Elke
authors: E
authors: Anklam
mesh_terms: D002099:Cacao / Q000737:chemistry*; D004041:Dietary Fats / Q000032:analysis*; D005060:Europe; D005506:Food Contamination / Q000032:analysis / Q000331:legislation & jurisprudence; D016014:Linear Models; D014280:Triglycerides / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D014280:Triglycerides; C052387:cocoa butter