The JRC method uses a means of identifying the best adapted triglyceride profile and the centre is now developing reference material which could be used as a standard, to permit benchmarking of the analytical technique based on high temperature gas chromatography. Colbeck, G. Determining the fat in chocolate and cocoa products. Liescheski, P., Doane-Wiedeman, T., Jackson, P., Messer, D. Rapid determination of fat percent in chocolate, peanut products and milk powder. This article looks at methods for assessing the fat content of raw materials and finished products in the confectionery industry. This is essential to productivity, quality control and profitability.
Fat content is also necessary for label claims and light confectionery.
This article looks at the different methods available and, in particular, the use of supercritical fluids. Determination of the Composition of the Fatty Acids in the 2-Position of Glycerides in Oils and Fats Used in Chocolate and in Sugar Confectionery Products. In some fats and oils, the proportion of particular fatty acids in the 2-position compared with the total fatty acids in that position is characteristic. The determination is therefore particularly of value for the examination of cocoa butter and similar fats. This method describes the determination of the free fatty acid content in fat obtained by soxhlet extraction of cocoa nib with petroleum ether.