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ISO 23275-1:2006

Current
Current

The latest, up-to-date edition.

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
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French, Russian

Published date

26-10-2006

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 %).

DevelopmentNote
Supersedes ISO/DIS 23275-1 (10/2006)
DocumentType
Standard
Pages
12
PublisherName
International Organization for Standardization
Status
Current

ISO 5555:2001 Animal and vegetable fats and oils — Sampling

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