Approved Work Item
ISO/AWI 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
Reference number
ISO/AWI 23275-1
Edition 2
© ISO 2026
Approved Work Item

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Under development
This Draft International Standard is in the enquiry phase with ISO members.
Will replace ISO 23275-1:2006

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 %).

General information

  • Status
     : Under development
    Stage
    : Full report circulated: DIS approved for registration as FDIS [40.99]
  • Edition
     : 2
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.200.10 
  • RSS updates

Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

2
Zero Hunger
12
Responsible Consumption and Production

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