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5204447 
Technical Report 
Fatty acid composition of cocoa butter by urea fractionation and programmed temperature gas chromatography 
Iverson, JL; Harrill, PG; Weik, RW 
1969 
52 
Jul 1969 
English 
IPA COPYRIGHT: ASHP The object of this investigation was to detect and estimate the fatty acids present in trace amounts (less than 0.1%) in cocoa butter oil (theobroma oil). Based on the analysis of 6 cocoa butter oils, it would appear that these oils have a uniform fatty acid composition. The variation for palmitic acid is 25-29%, for stearic acid is 33-36%, and for oleic acid is 32-35%.