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prSRPS EN ISO 23275-1:2026

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

10.99     Sep 25, 2026

ISS

E034-2,11

European Norm

67.200.10  

English  

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
SRPS EN ISO 23275-1:2011

NOW

PROJECT
prSRPS EN ISO 23275-1:2026
10.99 New project approved
Sep 25, 2026

Related project

Adopted from prEN ISO 23275-1 rev IDENTICAL

Adopted from ISO/FDIS 23275-1 IDENTICAL