The determination of cocoa butter equivalents in chocolate

Abstract

Abstract 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.