Fatty acid and sodium contents of commercial milk chocolate – analytical aspects and nutritional information

Abstract

SummaryChocolate consumption is usually associated with enjoyment, milk chocolate desserts being a very popular choice. Besides, the literature provides data suggesting health benefits for chocolate products as compared to non-chocolate candies. However, the lipid composition of cocoa and its commercial products has yet to be completely elucidated and understood, although much research has been carried out with this objective. Contributions to this objective frequently face difficulties in the field of Analytical Chemistry due to the complexity of the composition of such a food. On the other hand, the sodium content of foods is currently a major concern. Thus, this work aims to provide information concerning the composition of commercial milk chocolate in terms of its fatty acid profile and sodium content. To achieve this purpose, analytical adjustments and improvements to the methodology were made and described in this paper. Sodium (FAAS) and a total of 50 fatty acids (GC-FID) were determined in eight samples of milk chocolate bars from different manufacturers. The samples were purchased from retailers in Porto Alegre -Brazil. In the determination of the fatty acids, possible losses during methylation deserved special attention and were studied. Nevertheless, large differences were not found in comparison with the nutritional facts declared on the label. However, the results obtained for sodium demonstrated the importance of food inspection, considering the discrepancies found. ResumoO consumo de chocolate é normalmente associado a prazer, sendo sobremesas à base de chocolate ao leite uma escolha muito popular. Além disso, a literatura mostra dados que sugerem benefícios à saúde, provenientes de produtos feitos com chocolate quando comparados a doces sem chocolate. Contudo, a composição do cacau e seus derivados comerciais está ainda por ser completamente demonstrada e entendida, embora muitos esforços de pesquisa tenham sido feitos. Contribuições para esse objetivo frequentemente enfrentam dificuldades no campo da Química Analítica, por causa da complexidade da composição química desse tipo de alimento. Por outro lado, o conteúdo de sódio dos alimentos em geral é atualmente motivo de interesse e preocupação. O presente trabalho objetiva adicionar informações sobre a composição de chocolate ao leite comercial, em termos de perfil de ácidos graxos e teor de sódio. Com essa finalidade, ajustes e melhoramentos analíticos foram feitos e são descritos. Um total de 50 ácidos graxos (GC-FID) e sódio (FAAS) foram determinados em oito amostras de barras de chocolate ao leite de diferentes fabricantes. As amostras foram compradas em estabelecimentos comerciais, em Porto Alegre/RS -Brasil. Na determinação dos ácidos graxos, ficou evidente que perdas por volatilização na etapa de metilação são importantes e não devem ser negligenciadas. Porém, não foram encontradas discrepâncias relevantes ou generalizadas em relação às informações nutricionais contidas nos rótulos. Já os resultados obtidos para sódio mostram como são ne...

Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile

“…Even though the Brazilian legislation specifies that a variation of 20% in the reported nutritional value is allowed, these results would indicate that chocolate and chocolate product producers have to be more careful in order to prevent frauds and consumer misinformation. Besides, data from 2015 are available reporting that some differences were also found between the determined TFA total content and the values reported in the nutritional facts of Brazilian chocolate and chocolate products …”

“…Besides, data from 2015 are available reporting that some differences were also found between the determined TFA total content and the values reported in the nutritional facts of Brazilian chocolate and chocolate products. 38 The World Health Organization 39 endorses to consume not more than 1% of TFA of total daily energy, while the European Commission has restricted to a maximum of 2% of TFA in food products (expressed as 2% per total FA), except the TFA naturally occurring in fats from animals. 40 TFA content labeling of foods is being considered in many countries.…”