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MS ISO 23275-1:2007
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, IDT)
This Malaysian Standard 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 %).
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02/05/2019
23
NSC 01 - Agriculture
67.200.10
30.00