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 %).
SDO:
ISO
Language:
English
ICS Codes:
67.190;
67.200.10
Status:
Published
Publish date:
2006-10-25
Standard Number:
ISO 23275-1:2006