Abstract Preview

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 %).


General information

  • Status :  Published
    Publication date : 2006-11
  • Edition : 1
    Number of pages : 12
  • :
    ISO/TC 34/SC 11
    Animal and vegetable fats and oils
  • 67.190
    Chocolate
    67.200.10
    Animal and vegetable fats and oils

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