Detection of cocoa butter substitution in the chocolate formulation using differential scanning calorimetry

Abstract

Introduction: The need for authentication is a necessity of the food industry. Today, adulterations are more sophisticated. Therefore, it is necessary to use advanced and suitable methods to detect adulteration. Goal: detection of adulteration in chocolate formulation is the goal of this study. Material and method: in the present study Cocoa butter substitute (CBS) was mixed with CB (from 0% to 100%) as standard samples and analyzed using differential scanning calorimetry (DSC) and gas chromatography (GC) to evaluate the thermal characteristics and fatty acid composition respectively. Results: In some samples like B, C, D’’, F, R and Z’’, the peak of melting temperature, initial and final melting temperature and enthalpy were increased more than others that showed these samples had significant amount of CBS in the formulation because the initial temperature of melting was measured more than 10 ̊C also the final melting temperature was upper than 35 ̊C. The final result showed that, the content of CBS was mesured 36.93, 41.56, 45.85, 48.71, 54.61, 54.61, 55.59 % for G, Z’’, R, C, F, D’’ and B, respectively. The GC results also proved the adulteration in the mentioned samples. Disscution: Increasing the ratio of CBS/CB changed the thermal parameters and fatty acids profile significantly. The results of standard samples were used to detection and quantification of adulteration in the commercial samples. For quantification of CBS in commercial samples, all the thermal parameters were applied to read the best fitting linear equation in order to obtain a good prediction model with high accuracy. Medium melting fraction temperature and melting enthalpy were used to quantify the value of CBS in the Samples suspected to fraud. The promising results of the present study could be used as a tool for the fast identification of adulteration and quantification of CBS in the chocolate composition.