- Abstract:
- Four procedures for the extraction and determination of the total fat content of chocolate were compared. These were (1) acid digestion followed by Soxhlet extraction, (2) a simple solvent extraction, (3) accelerated solvent extraction, and (4) a destructive automated method based on a fatty acid analyser. The results showed all methods to be variable with the acid digestion/Soxhlet extraction method having the best performance. Each of the non-destructive methods produced equivalent data when the triglyceride profiles were compared. In-house validation of a method for the detection and quantification of non-cocoa fats in milk chocolate showed that with limited practice non-cocoa fats could be detected with certainty at the 5% limit but could not be quantified with certainty.
- PubYear:
- 2006
- Keywords:
- Fat, extraction, chocolate
- FundingBody:
- Food Standards Agency (UK)
- Contractor:
- Fera Science Ltd
- ProjCode:
- Q01094
- Associated:
- Type:
- Research: Laboratory Based
- OpenAccess:
- Yes
- URL:
- http://webarchive.nationalarchives.gov.uk/20141103165934/http://www.foodbase.org.uk/results.php?f_report_id=97
- Comments:
- NA