ISO 23275-1:2006
International Standard
Current Edition
·
Approved on
26 October 2006
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
ISO 23275-1:2006 Files
English
12 Pages
Current Edition
USD
83.36
ISO 23275-1:2006 Scope
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 %).
Best Sellers
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 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
YSMO GSO 2055-1:2020
GSO 2055-1:2015
Yemeni Standard
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO/IEC TR 23888-1:2026
International Standard
Information technology — Artificial intelligence for multimedia — Part 1: Vision and scenarios
ISO 8715-1:2026
International Standard
Electric road vehicles — Road operating characteristics — Part 1: Passenger cars and light duty vehicles
ISO 4306-1:2026
International Standard
Cranes — Vocabulary — Part 1: General
ISO 21316:2026
International Standard
Traditional Chinese medicine — Isatis indigotica root