Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

Abstract

The detection of vegetable fats added to cocoa butters in chocolate formulations was investigated in model mixtures. Cocoa butters varying in origins, crop and treatment were analysed alone and combined at levels of 5, 10, 15 or 20% to a variety of cocoa butter equivalents. Triglyceride profiles were obtained by high resolution GC. The areas of the major triglycerides present were plotted one vs the other. The plots of percentages of specific triglycerides allowed detection of vegetable fats added to cocoa butters in these model systems, and quantification of the addition could be done down to a 5% level on a cocoa butter basis. The detection was most difficult in the case of the addition of illipe fat and the quantification could not be done below 10%. The results suggest that, in chocolate, which contains 20–25% cocoa butter, this detection system works down to 1–2%, and thus well below the proposed 5% regulatory level. ©