Zur gasehromatographisch bestimmten Fettsäurenzusammensetzung der Kakaobutter

Abstract

In the gas chromatographic determination of the fatty acid composition of cocoa butter from different origins is noteworthy that the scattering of the analytical results are significantly lower than reported in the literature. Possible-as the causes of these variations are due to the different sampling, the type of fat extraction, the production of fatty acid methyl esters, the gas chromatographic method and the quantitative analysis of gas chromatograms. The fatty acid composition of 17 cocoa butter samples from various sources and from 14 commercial samples of cocoa butter is notified.