Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products

doi:10.7506/spkx1002-6630-200909015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 66-69.doi: 10.7506/spkx1002-6630-200909015

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Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products

WANG Hong1 CHAO Qiang-guo2,* GE Yu2 ZHOU Yao-bin2 ZHANG Hui2 LEI Tao2

1. School of Bioengineering, East China University of Science and Technology, Shanghai 200237, China
2. Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China

Received:2008-07-02 Online:2009-05-01 Published:2010-12-29
Contact: CHAO Qiang-guo E-mail:cqg365@yahoo.com.cn

Abstract

Abstract:

Common lipids used in chocolate food products comprise of natural cocoa butter, cocoa butter equivalent, cocoa butter substitute (CBS) and milk fat. The compositions of triacylglycerol (TG) in these lipids were analyzed by high temperature gas chromatography (GC). Results showed that natural cocoa butter is similar to cocoa butter equivalent in TG compositions, but it differs from CBS. The TG compositions of milk fat are rather complicated, however, its GC profile is so unique to be recognized easily from other fats. The GC profile characteristics of the four lipids are valuable tool for rapid identification of cocoa butter and its substitute fats.

Key words: chocolate, high temperature gas chromatography, triacylglycerol, identification

CLC Number:

TS207.3

WANG Hong1 CHAO Qiang-guo2,* GE Yu2 ZHOU Yao-bin2 ZHANG Hui2 LEI Tao2. Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products[J]. FOOD SCIENCE, 2009, 30(9): 66-69.

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Identification of Cocoa Butter and Its Substitute Fats in Chocolate Products

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