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

Published date

01-03-2009

Publisher

Swiss Standards

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.

Committee	INB/NK 172
DocumentType	Standard
Pages	0
PublisherName	Swiss Standards
Status	Current

Standards	Relationship
ISO 23275-1:2006	Identical
EN ISO 23275-1:2008	Identical

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SN EN ISO 23275-1:2009

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

Abstract

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International Equivalents

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