Differential scanning calorimetry and fatty acid composition analysis of chocolates marketed in Iran as an alternative method for identification of cocoa butter adulteration.

Background. Cocoa butter (CB), an expensive product containing a specific triacylglycerol (TAG) composition, is often the object of economic adulteration. Objective. The present study investigates the detection and quantification of cocoa butter substitutes (CBS) using differential scanning calorimetry. Method. CBS was mixed with CB (from 0 to 100%) as standard samples and analyzed using differential scanning calorimetry and gas chromatography to evaluate the thermal characteristics and fatty acid composition respectively. Results. Increasing the ratio of CBS/CB changed the thermal parameters and fatty acid profiles significantly. For quantification of CBS in commercial samples, medium melting fraction temperature (T_MMFviar2 = 0.922) and melting enthalpy (ΔH_fviar2 = 0.972) were successfully used to quantify the value of CBS in the samples suspected of being fraudulent. According to the results, all of the thermal parameters increased significantly (P < 0.05) with increasing ratio of CBS/CB. It can be attributed to the...