Quantification of Milk Fat in Chocolate Fats by Triacylglycerol Analysis Using Gas−Liquid Chromatography

The development and in-house testing of a method for the quantification of milk fat in chocolate fats is described. A database consisting of the triacylglycerol profiles of 310 genuine milk fat samples from 21 European countries and 947 mixtures thereof with chocolate fats was created under a strict...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-05, Vol.55 (9), p.3275-3283
Main Authors: Buchgraber, Manuela, Androni, Simona, Anklam, Elke
Format: Article
Language:English
Subjects:
1-palmitoyl-2-stearoyl-3-butyroyl-glycerol
adulterated products
Animals
Biological and medical sciences
Cacao - chemistry
chocolate
chocolate fat
Chromatography, Gas
Fats - analysis
food analysis
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
liquid chromatography
Milk - chemistry
Milk and cheese industries. Ice creams
milk fat
plant fats
Quality Control
triacylglycerols
Triglycerides - analysis
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Summary:The development and in-house testing of a method for the quantification of milk fat in chocolate fats is described. A database consisting of the triacylglycerol profiles of 310 genuine milk fat samples from 21 European countries and 947 mixtures thereof with chocolate fats was created under a strict quality control scheme using 26 triacylglycerol reference standards for calibration purposes. Out of the individual triacylglycerol fractions obtained, 1-palmitoyl-2-stearoyl-3-butyroyl-glycerol (PSB) was selected as suitable marker compound for the determination of the proportion of milk fat in chocolate fats. By using PSB values from the standardized database, a calibration function using simple linear regression analysis was calculated to be used for future estimations of the milk fat content. A comparison with the widely used butyric acid method, which is currently used to determine the milk fat content in nonmilk fat mixtures, showed that both methods were equivalent in terms of accuracy. The advantage of the presented approach is that for further applications, i.e., determination of foreign fats in chocolate fats, just a single analysis is necessary, whereas for the same purpose, the C4 method requires two different analytical methods. Keywords: Milk fat; chocolate fats; triacylglycerol analysis; gas−liquid chromatography
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0633490