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Set the Standard – ISO 11053 – Determination of cocoa butter equivalents in milk chocolate

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Did you know? Many types of fats other than cocoa butter are used in the preparation of chocolate milk. Discover ISO 11053.
Did you know? Many types of fats other than cocoa butter are used in the preparation of chocolate milk.

When demand for a commodity outstrips its supply, manufacturers must look for alternative ingredients to substitute into their products . Such has been the case in the chocolate industry during recent times.

While cocoa butter has historically been preferred over cocoa butter equivalent (CBE) as a fat source in chocolate products, in the last years, the balance shifted in favor of CBEs.

What are Cocoa Butter Equivalents (CBEs)?

Cocoa butter equivalents are combination of other vegetable fats that have a physical properties and a molecular structure similar to those of cocoa butter. Some of the main fats that are combined in CBEs are produced from shea, illipe, sal and palm. Of course, as with all food ingredients, new processing methods are being developed to produce the fats that the food industry requires. 

ISO 11053 – Determination of cocoa butter equivalents in milk chocolate

This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial leastsquares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.

To ensure the correct labelling of milk chocolate, the results obtained relating to chocolate fat are converted into grams of MF per 100 g chocolate and grams of CBE per 100 g chocolate, necessitating the accurate determination of the total fat content of the chocolate using a Soxhlet extraction procedure (based on AOAC Official Method 963.15[5]). When the detection procedure proves the absence of CBEs in the chocolate fat, the quantification and total fat content are not necessar

Compound chocolate

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.

Source Wikipedia

Cocoa butter

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its best-known attribute is its melting point, which is just below human body temperature.

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Published by Denis Goulet

Denis Goulet is a recognised expert in the Business Continuity Management System (BCMS) field with over 32 years of experience covering Financial, Telecommunication, Pharmaceutical, Industrial, Manufacturing, Distribution and Government organisations. Over the years, Denis has helped these organisations with the definition, the development, the implementation, the maintenance and the exercise of their BCMS. Since 1999, Denis has developed an international career where he provides BCMS consulting and coaching services as well as high quality BCMS training to BCMS professionals of private and public organisations, in North America, Europe, Africa and the Middle-East.

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