ISO-23275-1 › 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 - 1ST EDITION - CURRENT


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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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67.190 (Chocolate)

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Document Number

ISO 23275-1:2006

Revision Level

1ST EDITION

Status

Current

Publication Date

Nov. 1, 2006

Committee Number

ISO/TC 34/SC 11