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.

scholarly journals Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate

2004 ◽  
Vol 87 (5) ◽  
pp. 1164-1172 ◽  
Author(s):  
Manuela Buchgraber ◽  
Franz Ulberth ◽  
Elke Anklam ◽  
H Bernaert ◽  
B Cleenewerck ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Cocoa Butter ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Fat Content ◽  
Cocoa Butter Equivalent ◽  
Least Squares Regression ◽  
Cocoa Butter Equivalents ◽  
Detection And Quantification

Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

Detection and quantification of non-milk fat in mixtures of milk and non-milk fats

1980 ◽  
Vol 47 (3) ◽  
pp. 295-303 ◽  
Author(s):  
Ralph E. Timms
Keyword(s):  
Liquid Chromatography ◽  
Vegetable Oil ◽  
Milk Fat ◽  
Triglyceride Composition ◽  
Gas Liquid Chromatography ◽  
Confidence Limits ◽  
Pure Milk ◽  
Image Position ◽  
Detection And Quantification ◽  
Better Than

SUMMARYThe triglyceride compositions of 76 Australian milk fats obtained from 3 factories during a whole year were determined by gas-liquid chromatography. It was shown that all the data fitted the equationwith a S.D. of of 0·7088 where C40, C42 and C44 are the weight percentages of triglycerides with carbon numbers 40, 42 and 44. The triglyceride compositions of 10 samples of milk fat from countries other than Australia were also shown to fit the equation. If the equation is assumed to define pure milk fat, it is shown that as little as 5% of any non-milk fats can be detected with > 99% confidence. The amount of non-milk fat in mixtures of milk and non-milk fats can be quantified to better than ±2% with > 95% confidence. Also, the identity of the non-milk fat can usually be deduced by calculation of its triglyceride composition. Analyses of known mixtures and of chocolate and a table spread comprising butter and vegetable oil showed an agreement between observed and expected results well within the predicted confidence limits.

Validation of a Simplified Transient Multiphase Flow Model for Any Pipe Inclination With Gulf of Mexico Field Data

2021 ◽  
Author(s):  
Ligia Tornisiello ◽  
Francisco Bruno Xavier Teles ◽  
Paulo J. Waltrich
Keyword(s):  
Field Data ◽  
Transient Flow ◽  
Two Phase Flow ◽  
Simplified Model ◽  
Average Error ◽  
Phase Flow ◽  
Two Phase ◽  
Validation Data ◽  
Data Set ◽  
Pipe Inclination

Abstract This paper presents a simplified model for transient two-phase flow in pipes of any inclinations, for slow transients. Such simplified model facilitates its use for real-time monitoring and machine leaning implementations. An improved correlation for the drift flux parameters is adopted in the model, which enables the utilization of the model for simulating transient flow scenarios for any pipe inclination and extends its applicability to a wider range of conditions. From the formulation, an equation has also been proposed to quantitatively define the application of the concept of slow transient. This equation indicates if a case of interest can be classified as a slow transient, which consequently implies that the use of the proposed model would likely provide accurate results. The model has been validated with experimental and field data, and also compared to the state-of-the-art commercial simulator for transient two-phase flow in pipes. The results showed an agreement within the range of ±30% for the holdup predictions for 65% of the scenarios, and an agreement within the range of ±30% for the pressure predictions for 82% of the scenarios considered in the validation data set. The model performance evaluation with data from a well in the GOM showed a maximum error of 30% in terms of predicted bottomhole pressure and an average error of 9% for the simulation of two years of transient flows.

scholarly journals Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3231
Author(s):  
Jihyun Hwang ◽  
Heeju Jun ◽  
Seoye Roh ◽  
Seong Jae Lee ◽  
Jeong Min Mun ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Melting Behavior ◽  
Fat Content ◽  
Shea Butter ◽  
Solid Fat ◽  
Cocoa Butter Equivalents ◽  
Acetone Fractionation

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

scholarly journals Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

2011 ◽  
Vol 23 (No. 1) ◽  
pp. 27-35 ◽  
Author(s):  
I. Bohačenko ◽  
Z. Kopicová ◽  
J. Pinkrová
Keyword(s):  
Cocoa Butter ◽  
Retail Store ◽  
Milk Chocolate ◽  
Numerical Processing ◽  
Cocoa Butter Equivalents ◽  
Modified Method ◽  
Authenticity Control ◽  
Detection And Quantification

Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague and tested for their CBEs contents in relation to the declaration of CBE addition on the product labels. The modified method of Padley and Timms was employed for determining selected triglycerides (C50, C52 and C54). The presence of CBEs in chocolate was evaluated using the following relationship: %C50 < 44.095 – (0.737 × %C54). The content of CBE in chocolate was determined using the method of Young, modified by the replacement of the original graphical procedure with the numerical processing of the results. 19 samples i.e. 90% of the total, satisfied the requirements of Directive 2000/36/EC. In view that no official methods for CBE detection and quantification in chocolate have been published up to now and older methods were used in this work, the results published here should be considered as indicative and satisfying the requirements for screening only.      

The effect of mammary gland denervation on the fatty acid composition of goat's milk

1966 ◽  
Vol 33 (1) ◽  
pp. 43-49 ◽  
Author(s):  
P. F. V. Ward ◽  
N. S. Huskisson
Keyword(s):  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Mammary Gland ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fat Content ◽  
Gas Liquid Chromatography ◽  
Normal Range ◽  
Goat’S Milk ◽  
Goat's Milk

SummaryMilk was analysed from twin Saanen goats. In one of the goats one mammary gland was transplanted to the neck. The milk yields and fat content from each gland were recorded and the composition of the fat examined using gas-liquid chromatography. The yield and fat content of the milk from all the glands fell within the normal range. With the operated goat, the milk from the transplanted gland differed little in fatty acid composition from that from the non-transplanted gland. Milk from either gland differed little in this respect from milk from the normal goat.

A study of asphalt-aggregate interactions using inverse gas-liquid chromatography

1974 ◽  
Vol 24 (11) ◽  
pp. 645-654 ◽  
Author(s):  
F. Alan Barbour ◽  
Richard V. Barbour ◽  
J. Claine Peterson
Keyword(s):  
Liquid Chromatography ◽  
Gas Liquid Chromatography
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