Abstract
Abstract A gas-liquid chromatographic method for the detection of palm kernel and coconut oils in cacao butter is presented. Detection of adulteration is based on the programmed-temperature gas chromatographic analysis of lauric acid. Cacao butter naturally contains approximately 0.01% lauric acid, while coconut and palm kernel oils contain approximately 50% lauric acid. The 95% confidence interval indicated that it was possible to reliably detect 0.25% lauric acid, which corresponds to 0.5% adulteration.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
