Food | Fat Determination of Chocolate Products

Chocolate and other cocoa products are luxury, very delicious foods. For the taste, the fat content is an important quality parameter. An ideal method for the determination of the fat content in cocoa products like chocolate, cocoa beans, or chocolate creams is refractive index measurement.

The quality and the taste of the cocoa product strongly depends on its composition. One important quality factor is the fat content. Apart from the refractometric determination, the fat content can be determined by gravimetric analysis, which is a time- consuming method. Other alternatives are the use of high- performance liquid chromatography (HPLC) or near-infrared spectroscopy (NIRS) which are both more expensive and more time-consuming than refractometry.

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