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The determination of cocoa butter equivalents in chocolate
Author(s) -
Padley F. B.,
Timms R. E.
Publication year - 1980
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/bf02662209
Subject(s) - milk chocolate , food science , chemistry , chocolate milk , milk fat , dark chocolate , cow milk , butterfat , mathematics , linseed oil
A method of determining cocoa butter equivalents in chocolate and cocoa butter is described. The method relies on a new approach for interpreting data obtained by triglyceride gas liquid chromatography (GLC). This technique provides information on the composition of a fat according to the carbon number of the triglycerides (C n ). Examination of the data for a wide range of cocoa butters shows that a straight line relationship between the C 50 and C 54 contents exists. This relationship has been used as the basis for a quantitative method determining the amount and type of cocoa butter equivalent added to chocolate. The application of the method to both plain and milk chocolate is described. The method is also used to determine the amount of milk fat in chocolate.