BS ISO 11053:2009

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents, solutions and standards
5 Apparatus and equipment
6 Sampling
7 Sample preparation
8 Procedure
9 Calculation
10 Procedural requirements
11 Precision
12 Test report
Annex A (informative) - Results of interlaboratory test
Annex B (informative) - Example chromatograms
Bibliography

Describes a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial least-squares regression analysis.

This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5g CBE/100g milk chocolate and quantified at a level of 5%mass fraction CBE addition to milk chocolate with a predicted error of 0,7g CBE/100g milk chocolate.