NIST2384

Baking chocolate

NIST^® SRM^® 2384

• Codice UNSPSC: 12352200
• NACRES: NA.24

Proprietà

• Grado: certified reference material
• Livello qualitativo: 100
• Confezionamento: pkg of 5 x 91 g
• Produttore/marchio commerciale: NIST^®
• Formato: matrix material

Descrizione

Descrizione generale

This Standard Reference Material (SRM) is intended primarily for use in validating methods for determining proximates, fatty acids, calories, vitamins, elements, catechins, caffeine, and theobromine in baking chocolate and similar matrices. This SRM can also be used for quality assurance when assigning values to in-house reference materials. The SRM is baking chocolate prepared from 100 % cocoa beans by a manufacturer of baking chocolate and consists of a single production lot. For more information, please refer to the SDS and COA.

SRM 2384_cert

SRM 2384_SDS

Applicazioni

• Enhancing sensory properties of baked products: Research on Shortbread biscuits illustrates the impact of sucrose granule size on sensory and physical properties, highlighting the potential for using high-purity baking chocolate in similar applications to enhance texture and flavor in baked goods (Tyuftin et al., 2021).


• Consumer acceptability of alternative ingredients: A study on chocolate chip cookies with partial insect powder replacement evaluated consumer acceptability across different regions, providing insights into the potential for using organic and non-GMO baking chocolate to meet consumer preferences for sustainable and ethical ingredients (Castro Delgado et al., 2020).


• Food allergen detection: Research into the detection of food allergens in processed foods using LC-MS emphasizes the importance of ingredient purity, suggesting applications for lab-grade chocolate in ensuring allergen-free products in biochemistry experiments (Korte et al., 2019).


• Quality and hygienic production: A review of computational fluid dynamics in the production of semisolid low-moisture foods addresses critical factors for quality control, relevant for using high-purity baking chocolate in scientific research focused on food safety and hygiene (Mondal et al., 2014).

Altre note

Certified for the analytes listed below. See certificate for values and more details
Ash, Calories, Carbohydrates, Phosphorus (P), Proteins, Total Dietary Fiber, Fat (as the sum of fatty acids as triglycerides), Fat (Extractable), Solids
Lipids and Fatty acids: Arachidic acid, Behenic acid, Gadoleic acid, Lauric acid, Lignoceric acid, Linoleic acid, Margaric acid, Myristic acid, Oleic acid, Palmitic acid, Palmitoleic acid, Pentadecanoic acid (C15:0), Stearic acid, Vaccenic acid, a-Linolenic acid
Phytochemicals: Caffeine, Catechin, Catechin monomers, Epicatechin, Theobromine, Theophylline, Total Procyanidins
Trace Elements: Cadmium (Cd), Calcium (Ca), Copper (Cu), Iron (Fe), Lead (Pb), Magnesium (Mg), Manganese (Mn), Potassium (K), Sodium (Na), Zinc (Zn)
Vitamins: Niacin (Vitamin B3), Niacinamide (Vitamin B3), Pantothenic acid (Vitamin B5), Pyridoxamine (Vitamin B6), Pyridoxine (Vitamin B6), Riboflavin (Vitamin B2), Thiamine (Vitamin B1), Total Vitamin B3 as Niacinamide, Total Vitamin B6 as Pyridoxine

Matrix Group: Processed Food

Note legali

NIST is a registered trademark of National Institute of Standards and Technology

SRM is a registered trademark of National Institute of Standards and Technology

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 13 - Non Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3