Codes & Standards - Purchase
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
SKU: iso_041424_120849
Published by ISO
Publication Year 2006
1 Edition
12 pages
Product Details
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 %).