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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

Oct 26, 2006

General information

90.20     Apr 15, 2025

ISO

ISO/TC 34/SC 11

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

NOW

PUBLISHED
ISO 23275-1:2006
90.20 Standard under periodical review
Apr 15, 2025

National adoptions

SRPS EN ISO 23275-1:2011  
ISS

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)

60.60   Standard published

E034-2,11 more

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