Reference number
ISO 23275-1:2006
International Standard
ISO 23275-1:2006
Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 1: Determination of the presence of cocoa butter equivalents
Edition 1
2006-11
Read sample
ISO 23275-1:2006
41424
Published (Edition 1, 2006)
This publication was last reviewed and confirmed in 2020. Therefore this version remains current.

ISO 23275-1:2006

ISO 23275-1:2006
41424
Language
Format
CHF 63
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Abstract

ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis.

The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).

General information

  •  : Published
     : 2006-11
    : International Standard confirmed [90.93]
  •  : 1
     : 12
  • ISO/TC 34/SC 11
    67.190  67.200.10 
  • RSS updates

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