DIN EN ISO 23275-1:2009
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); German version EN ISO 23275-1:2008
- Standard No.
- DIN EN ISO 23275-1:2009
- Release Date
- 2009
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN EN ISO 23275-1:2009-03
- Latest
- DIN EN ISO 23275-1:2009-03
- Replace
- DIN EN ISO 23275-1:2008
- Scope
- This part of ISO 23275 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas liquid chromatography (HR-GC) 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 %).
DIN EN ISO 23275-1:2009 history
- 2009 DIN EN ISO 23275-1:2009-03 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); German version EN ISO 23275-1:2008
- 2009 DIN EN ISO 23275-1:2009 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); German version EN ISO 23275-1:2008
- 0000 DIN EN ISO 23275-1:2008
