79. Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using 31P NMR Spectroscopy
Kirsten Gade Malmos, Boris Gouilleux, Patrick Sønderskov, Tommy Andersen, Jens Viggo Frambøl, and Thomas Vosegaard, Journal of Agricultural and Food Chemistry, (2018) DOI: 10.1021/acs.jafc.8b04379
31P NMR is a valuable tool to study phosphorus-containing biomolecules from complex mixtures. One important group of such molecules are phosphorus-containing emulsifiers including lecithins and ammonium phosphatides (AMPs), which are used in chocolate production. By developing extraction protocols and applying high resolution 31P nuclear magnetic resonance (NMR), we enable identification of the type of emulsifier used in chocolate. We furthermore demonstrate that this method allows quantification of AMPs in chocolate. To our knowledge, this is the first method that allows verification of the type and amount of emulsifier present in chocolate samples.