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SRPS EN ISO 23275-1:2011

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)

Dec 27, 2011

General information

60.60     Dec 27, 2011

ISS

E034-2,11

European Norm

67.190     67.200.10  

English  

From plan 2010

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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

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PUBLISHED
SRPS EN ISO 23275-1:2011
60.60 Standard published
Dec 27, 2011

Related project

Adopted from EN ISO 23275-1:2008

Adopted from ISO 23275-1:2006