BAS EN ISO 23275-1:2010
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
Status: Published
No. of pages: 15
Language: English
Edition: 1.
Adoption method: Endorsment
Publication date: 20.12.2010
Technical committee:
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Abstract
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 %).
Lifecycle
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Original document and degree of correspondence
- EN ISO 23275-1:2008, identical
- ISO 23275-1:2006, identical