Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations

Food Research International

Volumn 33, Issue 9, 2000, Pages 733-741

  Simoneau, C ^a   Naudin, C ^a   Hannaert, P ^a   Anklam, E ^a  

^a JOINT RESEARCH CENTRE   (Italy)

Author keywords

Chocolate; Cocoa butter; Cocoa butter equivalents; Fat extraction; Microwave; Soxhlet; Supercritical fluid extraction (SFE)

Indexed keywords

ACID; CACAO; COCOA; DIGESTION; EXTRACTION; FAT; FOOD ANALYSIS; LIPID ANALYSIS; MICROWAVE RADIATION; QUANTITATIVE ANALYSIS; SUPERCRITICAL FLUID EXTRACTION; TRIACYLGLYCEROL;

EID: 0033896146     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00063-6     Document Type: Article

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