Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performa...

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Bibliographic Details
Main Authors: Marliana Azir, Sahar Abbasiliasi, Tengku Azmi Tengku Ibrahim, Yanty Noorzianna Abdul Manaf, Awis Qurni Sazili, Shuhaimi Mustafa
Format: Article
Language:English
Published: MDPI AG 2017-11-01
Series:Foods
Subjects:
cocoa butter
lard
fatty acids methyl ester
triacylglycerol
adulteration
food
Online Access:https://www.mdpi.com/2304-8158/6/11/98

Internet

https://www.mdpi.com/2304-8158/6/11/98

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