摘要：This paper presents two procedures of tracking down the adulteration of chocolate by replacing the cocoa butter, using as substitution fat, cow butter and palm tree solid fat. The adulteration of chocolate and other chocolate products can be realised through adding starchy substances, dextrin, galantine, but mostly through replacing the cocoa butter fat with fat substitution substances. The cocoa butter is a natural ingredient, extracted from cocoa beans. It contains the oleic acid’s glicerides, stearic’s , palmitic’s and linoleic’s. The cocoa butter composition next to the surrogate’s is presented in table 1, from wich we can see the composition’s homogeneity in fat acids. Over 90% of fat acids are long chain acids: stearic, palmitic, oleic in almost equal proportions. The cocoa butter triglicerides structure is presented in the second table. The cocoa butter can be replaced (partial or total) with: cocoa butter equivalents (CBE’s), cocoa butter replacers (CBR’s) and cocoa butter substitutes (CBS’s). The fat which replace the cocoa butter is obtained from natural oils with high fat acids C16 and C18 content through hydrogenation. Having the same quality composition with the cocoa butter, it mixes well with it in the chocolate products, especially as cocoa powder rich in cocoa butter or as cocoa table. The fat which substitutes the cocoa butter have a totally different trigliceride composition of the cocoa butter. They are also called laurice fat, due to its high content in lauric acid and are obtained from natural fats through hydrogenation and fractioning. Because of the big composition differences they are not temperable with the cocoa butter. Next to determing the total fat substances content, the presence of other fats must be checked, mostly the solid vegetable fats or set through hydrogenation being used. The presence of faked vegetable set fats with solid fats is established by the iodine coefficient determination of the extracted fat which must have its value over 40 at the normal chocolate and its saponification coefficient that must be smaller than 190 at the unfacked chocolate.
