Resumen
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 %).
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Informaciones generales
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Estado: PublicadoFecha de publicación: 2006-11Etapa: Norma Internacional confirmada [90.93]
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Edición: 1Número de páginas: 12
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Comité Técnico :ISO/TC 34/SC 11
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