ISO 23275-1:2006 (R2020)
Active , Confirmed Standard
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ISO 23275-1:2006 (R2020)

Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate

Summary

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 %).

Notes

90.93 : Norme internationale confirmée

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 10/26/2006
Confirmation Date 06/16/2020
Edition 1
Page Count 12
EAN ---
ISBN ---
Weight (in grams) ---
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