PAHs in Cocoa Butter Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size
FCCE2-FAT7

06147

Cocoa Butter

50g

Analytes

Benz[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[a]pyrene, Indeno[1,2,3-cd]pyrene, Benzo[g,h,i]perylene, PAH4 (sum)

Comments

Includes PAH4 (sum) - see Commission Regulation (EU) No 835/2011.

Test Description

Cocoa butter is used within a large amount of processed foodstuffs, such as chocolate. And is itself a processed foodstuff, which can be easily contaminated when poor cocoa processing practices are utilised.

Cocoa butter inherently contains a high proportion of saturated fats, derived from stearic and palmitic acids. With high levels of saturated fats it is increasingly important to provide accurate quantification of these levels, to satisfy regulators. This satisfaction of regulators is not just exclusive to saturated fat levels, but also contaminants, including Polycyclic Aromatic Hydrocarbons (PAHs).

PAHs are a group of chemicals that can be formed by burning oils, which can be increasingly more likely to be formed as butters and oils are used in foodstuffs. The food processing process also offers large opportunities for PAHs to be formed within foodstuffs. As such effective testing should be used to control and identify quickly any high levels of PAHs within processed foodstuffs.

This proficiency test challenges your laboratories to achieve effective analysis of a number of PAHs in cocoa butter. This can, in turn, provide the evidence needed to satisfy regulators of your testing ability. Through these robust proficiency testing measures your quality control processes can be underpinned against industry, and quickly address areas of improvement which may have been highlighted.

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