The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products

Abstract

The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products was demonstrated using chocolate and cocoa liquors as representative materials. Both photoacoustic and attenuated total reflectance detection methods were used. Both methods gave well resolved signals which could be assigned to fat, protein and sugar. It was found that photoacoustic spectroscopy was the best method for fat analysis. However, attenuated total reflectance techniques were shown to be useful for investigating phase changes occurring in the lipid components during both cooling and storage of chocolate. © 1988.