“…In fact, the AOCS official method for the quantification of milk fat in chocolate using GC-FID uses this idea. We also selected PPBu as the targeted TAG in milk fat, because the separation of these TAG isomers using the method we developed previously was very simple 16,17 . We used rac-PPBu to prepare the calibration curve; the PPBu that originally exists in milk fat is not racemic because the amounts of the two enantiomers, namely sn-PPBu and sn-BuPP, are not the same.…”