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Homepage>ISO Standards>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
download between 0-24 hoursReleased: 2006
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

ISO 23275-1:2006

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

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English PDF
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115.00 EUR
English Hardcopy
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French PDF
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French Hardcopy
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Standard´s number:ISO 23275-1:2006
Pages:12
Edition:1
Released:2006
DESCRIPTION

ISO 23275-1:2006


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 %).
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