ISO 11053:2009
International Standard
Current Edition
·
Approved on
19 August 2009
Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate
ISO 11053:2009 Files
English
22 Pages
Current Edition
USD
172.95
ISO 11053:2009 Scope
ISO 11053:2009 specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high-resolution capillary gas-liquid chromatography, and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.
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 14505-1:2026
International Standard
Ergonomics of the thermal environment — Evaluation of thermal environments in vehicles — Part 1: Principles and methods for assessment of thermal stress
ISO 11228-3:2026
International Standard
Ergonomics — Manual handling — Part 3: Repetitive movements and exertions of the upper limbs
ISO 12236:2026
International Standard
Geosynthetics — Static puncture test (CBR test)
ISO 12179:2026
International Standard
Geometrical product specifications (GPS) — Surface texture: Profile — Calibration of contact (stylus) instruments