Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: Implications for vegetable fat quantification in chocolate

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4271-4277

  Spangenberg, Jorge E ^a   Dionisi, Fabiola ^b  

^a UNIVERSITY OF LAUSANNE   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Authenticity; Carbon isotope; Cocoa butter; Cocoa butter equivalent; CSIA; Vegetable fats

Indexed keywords

CARBON; CARBON 13; FATTY ACID; THEOBROMA OIL; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; CACAO; DEGRADATION; FAT INTAKE; FEASIBILITY STUDY; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; GAS CHROMATOGRAPHY; LIPID ANALYSIS; LIPID COMPOSITION; LIPID OXIDATION; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; QUANTITATIVE ASSAY; VEGETABLE;

CARBON ISOTOPES; CHROMATOGRAPHY, GAS; DIETARY FATS; FATTY ACIDS; FOOD HANDLING; MASS SPECTROMETRY; VEGETABLES;

EID: 0034828921     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001509g     Document Type: Article

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