BS ISO 11053:2009

This standard BS ISO 11053:2009 Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate is classified in these ICS categories:

• 67.200.10 Animal and vegetable fats and oils
• 67.190 Chocolate

This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.