Abstract
The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.
Highlights
Worldwide, there is an ever increasing demand by consumers for information and confidence pertaining to the origin and content of purchased food
The results from this study revealed that increasing the lard concentration from 1% to 30% will increase the level of oleic acid (C18:1), while the amount of palmitic acid (C16:0) and stearic acid (C18:0)
Cooling thermograms of adulterated cocoa butter with 1% to 30% lard showed a minor peak shifted to a lower temperature of −36 ◦ C to −41.5 ◦ C
Summary
There is an ever increasing demand by consumers for information and confidence pertaining to the origin and content of purchased food. In this respect, food manufacturers have no alternative but to provide and confirm the authenticity of the origin of their food ingredients. Food manufacturers have no alternative but to provide and confirm the authenticity of the origin of their food ingredients This pressing demand, accompanied by legislative and regulatory drives, has increased the complexity and level of regulation imposed on food production. Cocoa butter is a byproduct of cocoa As it constitute an expensive component of chocolate and plays an important role in the melting properties of chocolate, its availability in the market is most often unpredictable. Its demand in the food and pharmaceutical industries is very high by virtue of its physical properties and organoleptic qualities
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