Evaluation of behenic acid tryptamide in cocoa fat on the basis of Blue Value determinations

Abstract

Abstract Two analytical methods for the determination of shell lipids contents in cocoa fat as Blue Value (BV) were compared. It has been determined that for the same analysed sample the BV varies depending on the analytical methods used. To compare both the methods, the shell lipids and the pure cocoa fat (without shell lipids) were isolated and mathematical correlations of BV as a function of shell lipids content have been derived. Statistical evaluation of the results was presented too.