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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

Опште информације

50.00     5. 10. 2026.

ISO

ISO/TC 34/SC 11

Međunarodni standard

67.200.10  

Apstrakt

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 %).

Životni ciklus

PRETHODNO

OBJAVLJEN
ISO 23275-1:2006

TRENUTNO

PROJEKAT
ISO/FDIS 23275-1
50.00 Evidentiranje podataka o definitivnom tekstu nacrta standarda
5. 10. 2026.

Nacionalna preuzimanja

nkSRPS EN ISO 23275-1:2026  
ISS

Ulja i masti biljnog i životinjskog porekla — Ekvivalenti kakao maslaca u kakao maslacu i čokoladi — Deo 1: Određivanje prisustva ekvivalenata kakao maslaca

30.99   Nacrt komisije standarda odobrava se za javnu raspravu

E034-2,11 Saznaj više