Characterization of Cocoa Butter and Cocoa Butter Equivalents by Bulk and Molecular Carbon Isotope Analyses:  Implications for Vegetable Fat Quantification in Chocolate

2001 ◽  
Vol 49 (9) ◽  
pp. 4271-4277 ◽  
Author(s):  
Jorge E. Spangenberg ◽  
Fabiola Dionisi
Keyword(s):  
Cocoa Butter ◽  
Carbon Isotope ◽  
Fat Quantification ◽  
Cocoa Butter Equivalents ◽  
Isotope Analyses ◽  
Vegetable Fat

Characterization of lime carbonates in plasters from Teotihuacan, Mexico: preliminary results of cathodoluminescence and carbon isotope analyses

2013 ◽  
Vol 40 (2) ◽  
pp. 960-970 ◽  
Author(s):  
Tatsuya Murakami ◽  
Gregory Hodgins ◽  
Arleyn W. Simon
Keyword(s):  
Carbon Isotope ◽  
Preliminary Results ◽  
Teotihuacan Mexico ◽  
Isotope Analyses

HIGH-RESOLUTION PETROGRAPHIC AND CARBON ISOTOPE ANALYSES OF THE END-TRIASSIC MASS EXTINCTION HORIZON, LOWERMOST MULLER CANYON MEMBER (GABBS FORMATION), FERGUSON HILL, NEVADA

2016 ◽  
Author(s):  
Ekaterina Larina ◽  
◽  
David J. Bottjer ◽  
Joyce A. Yager ◽  
Frank A. Corsetti ◽  
...  
Keyword(s):  
High Resolution ◽  
Carbon Isotope ◽  
Mass Extinction ◽  
Isotope Analyses

Compound-specific stable carbon isotope analyses of riverine water organic contaminants

2006 ◽  
Vol 4 (1) ◽  
pp. 23-28 ◽  
Author(s):  
Alexander Kronimus ◽  
Jan Schwarzbauer ◽  
Larissa Dsikowitzky ◽  
Ralf Littke
Keyword(s):  
Carbon Isotope ◽  
Organic Contaminants ◽  
Stable Carbon Isotope ◽  
Stable Carbon ◽  
Riverine Water ◽  
Isotope Analyses

scholarly journals Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols

2004 ◽  
Vol 87 (5) ◽  
pp. 1153-1163 ◽  
Author(s):  
Manuela Buchgraber ◽  
Chiara Senaldi ◽  
Franz Ulberth ◽  
Elke Anklam
Keyword(s):  
Liquid Chromatography ◽  
Cocoa Butter ◽  
Fat Content ◽  
Average Error ◽  
Gas Liquid Chromatography ◽  
Cocoa Butter Equivalent ◽  
Validation Data ◽  
Data Set ◽  
Cocoa Butter Equivalents ◽  
Detection And Quantification

Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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