Triacylglycerol Analysis for the Quantification of Cocoa Butter Equivalents (CBE) in Chocolate: Feasibility Study and Validation

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 7, 2004, Pages 1835-1841

  Dionisi, Fabiola ^a   Golay, Pierre Alain ^a   Hug, Bernadette ^a   Baumgartner, Marcel ^a   Callier, Philippe ^a   Destaillats, Frédéric ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Adulteration; Chocolate; Cocoa butter; Cocoa butter equivalent; Data visualization; High performance liquid chromatography; Triacylglycerol; Vegetable fat

Indexed keywords

THEOBROMA OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CACAO; FEASIBILITY STUDY; FOOD ANALYSIS; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; MATHEMATICAL MODEL; SIMULATION;

CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS; EUROPE; MATHEMATICS; REPRODUCIBILITY OF RESULTS; TRIGLYCERIDES;

THEOBROMA; THEOBROMA CACAO;

EID: 1842483842     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035391q     Document Type: Article

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