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B51-14 (R2019) – Boiler, pressure vessel, and pressure piping code

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ISO 23275:2006

ISO 23275:2006 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

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Description

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 %).

Edition

1

Published Date

2006-10-26

Status

PUBLISHED

Pages

12

Language Detail Icon

English

Format Secure Icon

Secure PDF

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 %).

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