Reference number
ISO 23275-1:2006
© ISO 2025
International Standard
ISO 23275-1:2006
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
Edition 1
2006-11
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Published (Edition 1, 2006)
This publication was last reviewed and confirmed in 2020. Therefore this version remains current.

ISO 23275-1:2006

Language
Format
CHF 65
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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 %).

General information

  • Status
     : Published
    Publication date
     : 2006-11
    Stage
    : International Standard under systematic review [90.20]
  • Edition
     : 1
    Number of pages
     : 12
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.190  67.200.10 
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