EN ISO 23275-1:2008

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)

Publication date:   Jul 10, 2009

General information

60.60 Standard published   Nov 12, 2008

CEN

CEN/TC 307 Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis

European Norm

67.190   Chocolate | 67.200.10   Animal and vegetable fats and oils

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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

NOW

PUBLISHED
EN ISO 23275-1:2008
60.60 Standard published
Nov 12, 2008

Relations

Adopted from ISO 23275-1:2006 IDENTICAL