SS-EN-ISO-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 (ISO 23275-1:2006)

SS-EN-ISO-23275-1 - 2008 EDITION - CURRENT

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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 %).

To find similar documents by classification:

67.190 (Chocolate)

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Designation Name

SS-EN ISO 23275-1:2008

Revision Level




Publication Date

Nov. 14, 2008



Page Count


International Equivalent

EN ISO 23275-1:2008(IDT); ISO 23275-1:2006(IDT)