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prEN ISO 23275-1 rev

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 prEN ISO 23275-1 rev

General information

30.99   CD approved for registration as DIS   Oct 15, 2026

CEN

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

European Norm

67.200.10   Animal and vegetable fats and oils

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
EN ISO 23275-1:2008

NOW

IN_DEVELOPMENT
prEN ISO 23275-1 rev
30.99 CD approved for registration as DIS
Oct 15, 2026




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