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SSH EN ISO 23275-1:2008

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 (ISO 23275-1:2006)

Oct 30, 2009

General information

60.60     Oct 30, 2009

DPS

DPS/KT 275

European Norm

67.190     67.200.10  

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Scope

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 %).

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PUBLISHED
SSH EN ISO 23275-1:2008
60.60 Standard published
Oct 30, 2009

Related project

Adopted from EN ISO 23275-1:2008