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EVS-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

General information

Valid from 09.01.2009
Base Documents
ISO 23275-1:2006; EN ISO 23275-1:2008
Directives or regulations
None

Standard history

Status
Date
Type
Name
09.01.2009
Main
This part of ISO 23275 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas liquid chromatography (HR-GC) 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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