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ISO/AWI 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

40.99     Sep 24, 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/AWI 23275-1
40.99 Full report circulated: DIS approved for registration as FDIS
Sep 24, 2026

National adoptions

prSRPS 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

10.99   New project approved

E034-2,11 more