BS EN ISO 23275-2:2008
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate Quantification of cocoa butter equivalents
Hardcopy , PDF
English
30-09-2009
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and materials
5 Apparatus
6 Sampling
7 Preparation of test sample
7.1 Preparation of cocoa butter CRM for calibration
purposes and system suitability check
7.2 Preparation of chocolate sample
8 Procedure
8.1 Fat extraction
8.2 Separation of individual triacylglycerols by HR-GC
8.3 Identification
9 Calculation
9.1 Determination of response factors
9.2 Calculation of percentages of triacylglycerols
9.3 Calculation of CBE content in cocoa butter
9.4 Calculation of CBE content in chocolate
10 Procedural requirements
10.1 General
10.2 System suitability
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) - Results of interlaboratory test
Bibliography
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