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ISO/FDIS 23275-1

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

50.00     Oct 5, 2026

ISO

ISO/TC 34/SC 11

International Standard

67.200.10  

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

PREVIOUSLY

PUBLISHED
ISO 23275-1:2006

NOW

PROJECT
ISO/FDIS 23275-1
50.00 Final text received or FDIS registered for formal approval
Oct 5, 2026

National adoptions

nkSRPS EN ISO 23275-1:2026  
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

30.99   CD approved for registration as DIS

E034-2,11 more