Detection of non-cocoa fats in cocoa-based products comprises comparing fatty acid and triglyceride profiles with a database

摘要

Method for detecting the presence of non-cocoa fats in cocoa-based products comprises analyzing several known products to determine their fatty acid and triglyceride profiles, creating a database of the profiles, determining the most discriminating combinations of data in the database by statistical treatment, determining the fatty acid and triglyceride profiles of a target product and comparing them statistically with the database. An Independent claim is also included for a device comprising a database as above and statistical means for determining the most discriminating combinations of data and for comparing the data for a target product with the database.