International Standard
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
Reference number
ISO 23275-1:2006
ISO 23275-1:2006
Edition 1
2006-11
2006-11
© ISO 2024
International Standard
p
ISO 23275-1:2006
41424
Published
(Edition 1, 2006)
This standard was last reviewed and confirmed in 2020.
Therefore this version remains current.
Abstract
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 %).
General information
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Status: PublishedPublication date: 2006-11Stage: International Standard confirmed [90.93]
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Edition: 1Number of pages: 12
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Technical Committee :ISO/TC 34/SC 11
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