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


Document Center Inc. is an authorized dealer of SIS standards.
The following bibliographic material is provided to assist you with your purchasing decision:


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)

This document comes with our free Notification Service, good for the life of the document.

This document is available in either Paper or PDF format.

ORDER

Price:

$137.85        


Want this as a site license?



Designation Name

SS-EN ISO 23275-1:2008

Revision Level

2008 EDITION

Status

Current

Publication Date

Nov. 14, 2008

Language(s)

English

Page Count

28

International Equivalent

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