Fat Determination of Chocolate
Chocolate is very delicious and makes you feel happy. Its fat content, often from e.g. hazelnut oil or cocoa butter, is an important quality parameter and can be determined refractometrically.
Everything will be fine if it is made out of chocolate
Who doesn’t know chocolate? That sweet confectionery, usually brown or white, can be liquid, paste, solid, or a flavoring ingredient in other sweets. The quality and taste of the product strongly depends on its composition. One important quality factor for chocolate is the content of fat from e.g. hazelnut oil or cocoa butter which can be determined using a refractometer.
The sample preparation requires 1-bromonaphthalene which is used to extract the fat from a choco-late sample. The fat content determination requires the density and the refractive index data of the pure fat (should be known or measured). Further, the refractive index of 1-bromonaphthalene has to be measured before and after the fat extraction. Compared to other methods (e.g. gravimetric analysis or HPLC) using the refractive index measurement to determine fat content is fast, easy and highly accurate.
The Abbemat refractometer family
The Abbemat refractometers from Anton Paar are ideal for determination of the fat concentration in chocolate via refractive index measurement. The Abbemat Performance Plus line can directly display the percentage of fat on the refractometer screen.
As the refractive index and therefore the measured fat content of the chocolate is dependent on the temperature, all Abbemat refractometers have a built-in Peltier temperature control which ensures a temperature accuracy of up to 0.03 °C.
More detailed information about the fat content determination in chocolate products is described in the corresponding application report XOTIA014EN-A.
Other relevant instruments
The Anton Paar RheolabQC rheometer is especially designed for quality control of chocolate samples to investigate rheological properties like the viscosity or the yield point.
Good to know
The content of total soluble solids (°Brix) of confectionery products and chocolate can also be determined by using the Abbemat refractometer.