| Abstract
| - The development and in-house testing of a method for the quantification of milk fat in chocolate fatsis described. A database consisting of the triacylglycerol profiles of 310 genuine milk fat samplesfrom 21 European countries and 947 mixtures thereof with chocolate fats was created under a strictquality control scheme using 26 triacylglycerol reference standards for calibration purposes. Out ofthe individual triacylglycerol fractions obtained, 1-palmitoyl-2-stearoyl-3-butyroyl-glycerol (PSB) wasselected as suitable marker compound for the determination of the proportion of milk fat in chocolatefats. By using PSB values from the standardized database, a calibration function using simple linearregression analysis was calculated to be used for future estimations of the milk fat content. Acomparison with the widely used butyric acid method, which is currently used to determine the milkfat content in nonmilk fat mixtures, showed that both methods were equivalent in terms of accuracy.The advantage of the presented approach is that for further applications, i.e., determination of foreignfats in chocolate fats, just a single analysis is necessary, whereas for the same purpose, the C4method requires two different analytical methods. Keywords: Milk fat; chocolate fats; triacylglycerol analysis; gas−liquid chromatography
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