Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter
A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers. The GC proc...
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| Veröffentlicht in: | Journal of AOAC International 2001-09, Vol.84 (5), p.1485-1489 |
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| container_end_page | 1489 |
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| container_issue | 5 |
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| container_title | Journal of AOAC International |
| container_volume | 84 |
| creator | BARCAROLO, Robertino ANKLAM, Elke |
| description | A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers. The GC procedure was optimized to avoid thermal degradation of the triglycerides. By computing the ratio C54/C50 and (C54/C50) x C52 and by 2-dimensional plotting of these values, authentic CB samples were clearly distinguished from samples containing various CBEs. The detection of little as 1% CBE in CB (corresponding to about 0.3% CBE in chocolate) in a model system was shown to be possible. Under real conditions, for a wide range of CBs, about 2.5% CBEs in CB were detected. With this method, quantitation was possible at a concentration of 5% CBEs in CB mixtures, which corresponds to around 1% in chocolate; this value is far below the maximum level of 5% CBEs allowed to be added to chocolate. |
| doi_str_mv | 10.1093/jaoac/84.5.1485 |
| format | Article |
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It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers. The GC procedure was optimized to avoid thermal degradation of the triglycerides. By computing the ratio C54/C50 and (C54/C50) x C52 and by 2-dimensional plotting of these values, authentic CB samples were clearly distinguished from samples containing various CBEs. The detection of little as 1% CBE in CB (corresponding to about 0.3% CBE in chocolate) in a model system was shown to be possible. Under real conditions, for a wide range of CBs, about 2.5% CBEs in CB were detected. With this method, quantitation was possible at a concentration of 5% CBEs in CB mixtures, which corresponds to around 1% in chocolate; this value is far below the maximum level of 5% CBEs allowed to be added to chocolate.</description><identifier>ISSN: 1060-3271</identifier><identifier>EISSN: 1944-7922</identifier><identifier>DOI: 10.1093/jaoac/84.5.1485</identifier><identifier>PMID: 11601468</identifier><language>eng</language><publisher>Gaithersburg, MD: AOAC International</publisher><subject>Biological and medical sciences ; Chromatography, Gas ; Confectionery products and chocolate industries, honey ; Dietary Fats - analysis ; Food industries ; Fundamental and applied biological sciences. 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With this method, quantitation was possible at a concentration of 5% CBEs in CB mixtures, which corresponds to around 1% in chocolate; this value is far below the maximum level of 5% CBEs allowed to be added to chocolate.</description><subject>Biological and medical sciences</subject><subject>Chromatography, Gas</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Dietary Fats - analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>Indicators and Reagents</topic><topic>Reproducibility of Results</topic><topic>Solutions</topic><topic>Temperature</topic><topic>Triglycerides - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>BARCAROLO, Robertino</creatorcontrib><creatorcontrib>ANKLAM, Elke</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of AOAC International</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>BARCAROLO, Robertino</au><au>ANKLAM, Elke</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter</atitle><jtitle>Journal of AOAC International</jtitle><addtitle>J AOAC Int</addtitle><date>2001-09-01</date><risdate>2001</risdate><volume>84</volume><issue>5</issue><spage>1485</spage><epage>1489</epage><pages>1485-1489</pages><issn>1060-3271</issn><eissn>1944-7922</eissn><abstract>A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (CB). 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| ispartof | Journal of AOAC International, 2001-09, Vol.84 (5), p.1485-1489 |
| issn | 1060-3271 1944-7922 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_72198028 |
| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE |
| subjects | Biological and medical sciences Chromatography, Gas Confectionery products and chocolate industries, honey Dietary Fats - analysis Food industries Fundamental and applied biological sciences. Psychology Indicators and Reagents Reproducibility of Results Solutions Temperature Triglycerides - analysis |
| title | Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter |
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