GSO ISO 23275-1:2013
ISO 23275-1:2006
Gulf Standard
Current Edition
·
Approved on
31 December 2013
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
GSO ISO 23275-1:2013 Files
English
12 Pages
Current Edition
Reference Language
70.52 USD
GSO ISO 23275-1:2013 Scope
This part of ISO 23275 specifies 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.
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 %).
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 150-2:2020
GSO 150-2:2013
Yemeni Technical Regulation
Expiration dates for food products - Part 2 :
Voluntary expiration dates
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
YSMO GSO 150-1:2020
GSO 150-1:2013
Yemeni Technical Regulation
Expiration dates for food products -Part 1 : Mandatory expiration dates
Recently Published from Food and Agriculture Sector
GSO CXS 327:2024
CXS 327:2022
Gulf Technical Regulation
Cumin
GSO 2197:2024
Gulf Technical Regulation
Coffee and Coffee Products - Roasted Coffee Beans
GSO 194-1:2024
Gulf Technical Regulation
Wheat Flour
GSO 2786:2024
Gulf Technical Regulation
Cloves, Whole and Ground (Powdered)