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SSH ISO 23275-1:2006

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

Dec 16, 2020

General information

60.60     Dec 16, 2020

DPS

DPS/KT 307

International Standard

67.200.10     67.190  

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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 %).

Life cycle

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PUBLISHED
SSH ISO 23275-1:2006
60.60 Standard published
Dec 16, 2020

Related project

Adopted from ISO 23275-1:2006