Characterization of Cocoa Butter and Cocoa Butter Equivalents by Bulk and Molecular Carbon Isotope Analyses:  Implications for Vegetable Fat Quantification in Chocolate

Abstract

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipé, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope ((13)C) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

“…The major fatty acids were palmitic (C16:0), stearic (C18:0), and oleic acid (C18:1), representing 93.9% of total fatty acids. The sum of the unsaturated fatty acids content in the cocoa butter samples was higher than values found by Ribeiro et al [23], and slightly lower than data disclosed by Lipp and Anklan [24] and Spangenberg and Dionisi [25], both for Brazilian cocoa butter. Compared to Malaysia and Ivory Coast cocoa butters, the samples used in this research presented about 2% less stearic acid and about 2% more oleic acid contents.…”

“…The content of trisatured (S 3 ) TAG was lower and monounsaturated (S 2 U) was similar or slightly lower than the majority of cocoa butter composition disclosed in the literature [23,25,26]. The di-(U 2 S) and tri-unsaturated (U 3 ) TAG had higher values than those presented by Ribeiro et al [23] and Foubert et al [26].…”

“…The measurements of the SFC were performed at temperatures of 10,15,20,25,30,35, and 40°C, using the NMR spectrometer. Samples were analyzed in duplicate and the values are reported as the mean of two measurements.…”

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

“…POS was identified as the major TG component in 42.26 to 45.12 % cocoa butter yields, followed by SOS and POP with 27.05 to 30.67 % and 21.05 to 23.64 %, respectively. These findings were in good agreement with previously reported data on the typical TG composition of cocoa butter (Chaiseri and Dimick 1989;Lipp et al 2001;Spangenberg and Dionisi 2001;Ali et al 2001;Tan et al 2008;Asep et al 2008Asep et al , 2013Jinap et al 2013). Cocoa butter contains high amounts of symmetrical monounsaturated TG, in particular 1,3-dipalmitoyl-2-oleoylglycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS).…”

“…It can be seen from Tables 3 and 4 that the FA compositions of cocoa butter were significantly affected (P < 0.05) by flow rate with different pressures and temperatures. These findings are in good agreement with the typical FA compositions of cocoa butter obtained by Chaiseri and Dimick (1989), Lipp et al (2001), Spangenberg and Dionisi (2001), Ali et al (2001), Tan et al (2008), Asep et al (2008Asep et al ( , 2013 and Jinap et al (2013).…”