Composition of genuine cocoa butter and cocoa butter equivalents

M. Lipp, C. Simoneau, F. Ulberth, E. Anklam, C. Crews, P. Brereton, W. De Greyt, W. Schwack, C. Wiedmaier

Research output: Contribution to journalArticlepeer-review

101 Citations (Scopus)


The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to different geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents, CBE) have been investigated. Genuine CB showed quite narrow ranges of compositional variation compared to CBEs. CBEs are prepared by blending different tropical fats to suit various technological requirements of confectionery manufacturers. Consequently, no consistent compositional patterns were observed within the latter group. The fatty acid and the triacylglycerol data presented could be utilized for the detection as well as the quantification of CBEs in plain chocolate, by using appropriate calibration models. However, the minor constituents (tocopherols, -trienols, and sterene data) are of limited use for quantitative purposes, but may be additional indicators for the presence of other vegetable fats in chocolate.

Original languageEnglish
Pages (from-to)399-408
Number of pages10
JournalJournal of Food Composition and Analysis
Issue number4
Publication statusPublished - 01 Jan 2001
Externally publishedYes


  • Cocoa butter
  • Cocoa butter equivalent
  • Fatty acids
  • Sterenes
  • tocopherols
  • Triacylglycerols

ASJC Scopus subject areas

  • Food Science


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