EN ISO 23275-2:2008

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

ISO 23275-2:2006 specifies a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least squares regression analysis.