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Determination of milk fat in chocolates by gas‐liquid chromatography of triglycerides and fatty acids
Author(s) -
Pontillon Jean
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542061
Subject(s) - chemistry , chromatography , lauric acid , triglyceride , myristic acid , gas chromatography , milk fat , food science , palmitic acid , capillary gas chromatography , animal fat , saponification , fatty acid , organic chemistry , biochemistry , cholesterol , linseed oil
The combination of two routine methods is proposed to determine the content of milk fat (MF) in chocolates, which is applicable even in the presence of lauric fats or others. The content of MF is obtained from the sum of C 40 , C 42 , and C 44 medium‐chain triglycerides, determined by capillary gas‐liquid chromatography (GLC). A new method, based on methyl esters of lauric acid and on minor acids situated between myristic and palmitic, is proposed. It enables detection and estimation of potential lauric fats, as well as the determination of the actual content of MF. The influence of other vegetable and animal fats is discussed. We analyzed 45 MF samples extracted from industrial milk powders and from pure or fractionated MF for chocolate manufacturing or pastry by GLC of triglycerides. We also analyzed by capillary GLC the methyl esters from 22 of those fats. Mixtures of these 22 MF samples with a cocoa butter also were used for chromatographic analyses of methyl esters and triglyceride. Results from the various analytical methods have been presented.

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