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Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Author

Listed:
  • Ivan Bohačenko

    (Food Research Institute Prague, Prague, Czech Republic)

  • Zdenka Kopicová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Jitka Pinkrová

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague and tested for their CBEs contents in relation to the declaration of CBE addition on the product labels. The modified method of Padley and Timms was employed for determining selected triglycerides (C50, C52 and C54). The presence of CBEs in chocolate was evaluated using the following relationship: %C50 < 44.095 - (0.737 × %C54). The content of CBE in chocolate was determined using the method of Young, modified by the replacement of the original graphical procedure with the numerical processing of the results. 19 samples i.e. 90% of the total, satisfied the requirements of Directive 2000/36/EC. In view that no official methods for CBE detection and quantification in chocolate have been published up to now and older methods were used in this work, the results published here should be considered as indicative and satisfying the requirements for screening only.

Suggested Citation

  • Ivan Bohačenko & Zdenka Kopicová & Jitka Pinkrová, 2005. "Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(1), pages 27-35.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3368-cjfs
    DOI: 10.17221/3368-CJFS
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