Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Authors: Lipp M.¹; Simoneau C.¹; Ulberth F.¹; Anklam E.¹; Crews C.²; Brereton P.²; de Greyt W.³; Schwack W.⁴; Wiedmaier C.⁴

Source: Journal of Food Composition and Analysis, Volume 14, Number 4, August 2001 , pp. 399-408(10)

Publisher: Academic Press

Abstract:

The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to different geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents, CBE) have been investigated. Genuine CB showed quite narrow ranges of compositional variation compared to CBEs. CBEs are prepared by blending different tropical fats to suit various technological requirements of confectionery manufacturers. Consequently, no consistent compositional patterns were observed within the latter group. The fatty acid and the triacylglycerol data presented could be utilized for the detection as well as the quantification of CBEs in plain chocolate, by using appropriate calibration models. However, the minor constituents (tocopherols, -trienols, and sterene data) are of limited use for quantitative purposes, but may be additional indicators for the presence of other vegetable fats in chocolate. Copyright 2001 Academic Press.

Keywords: cocoa butter; cocoa butter equivalents; fatty acids; triacylglycerols; tocopherols; sterenes.

Language: English

Document Type: Research article

Affiliations: 1: DG Joint Research Centre, Institute for Health and Consumer Protection, Ispra, VA, 21020, Italy 2: Central Science Laboratory, Sand Hutton, York, YO41 1LZ, U.K. 3: Department of Food Technology and Nutrition, University of Ghent, Coupure Links 653, Ghent, 9000, Belgium 4: Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, Stuttgart, 70599, Germany

Publication date: 2001-08-01

• In this: publication
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• In this Subject: Nutrition & Food
• By this author: Lipp M. ;  Simoneau C. ;  Ulberth F. ;  Anklam E. ;  Crews C. ;  Brereton P. ;  de Greyt W. ;  Schwack W. ;  Wiedmaier C.

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