A Note on Fat Migration in Milk Chocolate Coated Biscuits
Abstract
Clarence Road, Norwich) Analysis of the coaring of biscuits coated with mjlk chocolate couverture shows that milk-fat moes from the coating into the biscuit and at the same time fat Irom rhe biscuit moves into the coating. It is consequently not possible to say frofi the analysis ol the coating what was the milk_far content of the original couverture. A sample of “chocolate biscuits,, was recently submitted for examination under the Food and Drugs Act. Thel uere described on the label as “coated *,ith full-cream milk chocolate”: the coatin-s u.as therefore scraped off the biscuits as completely as po:ribJe rrithout in-cluding anv biscuit and the milk fat conte t was determined b1 rhe well-knorvn ieichert_polenske_ Kirschner method.
Citation
Journal of the Association of Public Analysts, 1969, 7, 103-105
