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Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

✍ Scribed by M. Lipp; C. Simoneau; F. Ulberth; E. Anklam; C. Crews; P. Brereton; W. de Greyt; W. Schwack; C. Wiedmaier

Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
228 KB
Volume
14
Category
Article
ISSN
0889-1575

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✦ Synopsis

The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent 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 di!erent 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 quanti"cation 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.

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