Composition of genuine cocoa butter and cocoa butter equivalents

The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di fferent geographical growing regions and breeding lines as well as other ve getable fats used in confectionery manufacturing (cocoa butter equivalents, CBE) have been investigated. Genuine CB showed quite narrow ranges of comp ositional variation compared to CBEs. CBEs are prepared by blending differe nt tropical fats to suit various technological requirements of confectioner y manufacturers. Consequently, no consistent compositional patterns were ob served within the latter group. The fatty acid and the triacylglycerol data presented could be utilized for the detection as well as the quantificatio n of CBEs in plain chocolate, by using appropriate calibration models. Howe ver, the minor constituents (tocopherols, -trienols, and sterene data) are of limited use for quantitative purposes, but may be additional indicators for the presence of other vegetable fats in chocolate. (C) 2001 Academic Pr ess.