Vegetable fats and oils Determination of cocoa butter equivalents in milk chocolate

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French, Russian

Published date

08-19-2009

Publisher

International Organization for Standardization

ISO 11053:2009 specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high-resolution capillary gas-liquid chromatography, and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.

DevelopmentNote	Supersedes ISO/DIS 11053. (08/2009)
DocumentType	Standard
Pages	22
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BS ISO 11053:2009	Identical
GOST ISO 11053 : 2015	Identical

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