ISO 23275-1:2006
Current
The latest, up-to-date edition.
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
Hardcopy , PDF
English, French, Russian
26-10-2006
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography 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 %).
| DevelopmentNote |
Supersedes ISO/DIS 23275-1 (10/2006)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| GOST R ISO 23275-1 : 2013 | Identical |
| NBN EN ISO 23275-1 : 2009 | Identical |
| NEN EN ISO 23275-1 : 2008 | Identical |
| NEN ISO 23275-1 : 2006 | Identical |
| NS EN ISO 23275-1 : 1ED 2008 | Identical |
| I.S. EN ISO 23275-1:2008 | Identical |
| PN ISO 23275-1 : 2007 | Identical |
| PN EN ISO 23275-1 : DEC 2009 | Identical |
| SS-EN ISO 23275-1:2008 | Identical |
| BS EN ISO 23275-1:2008 | Identical |
| BS ISO 23275-1 : 2006 | Identical |
| EN ISO 23275-1:2008 | Identical |
| NF ISO 23275-1 : 2007 | Identical |
| NF EN ISO 23275-1 : 2009 | Identical |
| DIN EN ISO 23275-1:2009-03 | Identical |
| DS EN ISO 23275-1 : 2008 | Identical |
| UNE-EN ISO 23275-1:2009 | Identical |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
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