Separation of some glycerides of cocoa butter by paper chromatography

A technique of reverse‐phase paper chromatography is described by means of which the three mono‐unsaturated glycerides of cocoa butter were separated and their positions on the paper located. RF values of the glycerides are given together with their approximate proportions in cocoa butter as indicated by the chromatograms. The technique was applied successfully to ‘bloom’ crystals and to illipé butter but was not found to be satisfactory in the case of butter fat or palm kernel fats.