UNI EN ISO 23275-1 : 2009
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
23-04-2009
Foreword
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 Decision if sample is pure cocoa butter
10 Procedural requirements
10.1 General considerations
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
Determines 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.
| Committee |
CT 3
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Standards | Relationship |
| ISO 23275-1:2006 | Identical |
| EN ISO 23275-1:2008 | Identical |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
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