ISSN:
1431-4630
Keywords:
Key words Cocoa butter
;
Cocoa butter equivalents
;
Silver-ion high-performance liquid chromatography
;
Triacylglycerols
;
Fatty acids
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract In a previous study the fatty acid compositions of triacylglycerol sub-fractions, separated by Ag+-HPLC, were studied in samples of cocoa butter, cocoa butter equivalents (CBE) and some of their mixtures. In this paper similar research is described which was carried out on three other CBE (Illexao 30–61, Illexao 30–63, Illexao 30–71). The results show the particular significance of the fully saturated sub-fraction, in which notable percentage changes in C16 : 0 and C18 : 0 contents were also detectable in the two mixtures with the lowest CBE content (5% or 15%, w/w) relative to genuine cocoa butter. Multiple regression analysis was used to verify the percentages changes of fatty acid contents in the fully saturated sub-fraction as a function of the percentage of CBE added to genuine cocoa butter.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050402
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