BS EN ISO 23275-2:2008
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate Quantification of cocoa butter equivalents
Hardcopy , PDF
English
30-09-2009
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Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and materials
5 Apparatus
6 Sampling
7 Preparation of test sample
7.1 Preparation of cocoa butter CRM for calibration
purposes and system suitability check
7.2 Preparation of chocolate sample
8 Procedure
8.1 Fat extraction
8.2 Separation of individual triacylglycerols by HR-GC
8.3 Identification
9 Calculation
9.1 Determination of response factors
9.2 Calculation of percentages of triacylglycerols
9.3 Calculation of CBE content in cocoa butter
9.4 Calculation of CBE content in chocolate
10 Procedural requirements
10.1 General
10.2 System suitability
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) - Results of interlaboratory test
Bibliography
Describes a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least-squares regression analysis.
| Committee |
AW/307
|
| DevelopmentNote |
Supersedes 05/30128325 DC. Renumbers and supersedes BS ISO 23275-2. 2008 version incorporates corrigendum to BS ISO 23275-2. (09/2009)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 23275-2:2008 | Identical |
| ISO 23275-2:2006 | Identical |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
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