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  • Cocoa butter, cocoa butter equivalents  (1)
  • Ozonolysis  (1)
  • 1
    Electronic Resource
    Electronic Resource
    Structure elucidation of triglycerides by chromatographic techniques. Part 1: Capillary GC of ozonized triglycerides (1982)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 5 (1982), S. 80-84 
    Details
    ISSN: 0935-6304
    Keywords: Gas chromatography ; Capillary, glass ; Triglycerides in cocoa butter, hazelnut oil ; Separation according to the number of unsaturated fatty acids (N.U.F.A.) ; Ozonolysis ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Structure determination of triglycerides according to their number of unsaturated fatty acids (N.U.F.A.) is more easily achieved after ozonolysis of their mixtures (fats and oils) than by capillary gas chromatographic analysis of the mixture as such. Analyses performed before and after ozonolysis of cocoa buttel, hazelnut oil, and a mixture of both fats illustrate the potential of this approach to the structure elucidation of triglycerides by chromatographic techniques.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240050204
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Structure elucidation of triglycerides by chromatographic techniques. Part 2: RP HPLC of triglycerides and brominated triglycerides (1983)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 6 (1983), S. 123-132 
    Details
    ISSN: 0935-6304
    Keywords: Liquid chromatography ; Reversed phase mode ; Triglycerides ; Brominated triglycerides ; Cocoa butter, cocoa butter equivalents ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The structure determination of triglycerides by RP HPLC is discussed, and the importance of temperature and mobile phase composition demonstrated. The formation of brominated triglycerides followed by RP HPLC analysis allows rapid determination of cocoa butter equivalents (CBE ) in cocoa butter and chocolate products.
    Additional Material: 26 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240060303
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    Paper (German National Licenses)
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