DIN EN ISO 23275-1:2009 Edition

$29.25

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

Published By	Publication Date	Number of Pages
DIN	2009-03	18

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Categories: 67.200.10 - Animal and vegetable fats and oils, DIN

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Description

This 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 %).

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2009-03
Pages Count	18
Language	Germany
Descriptors	Butter, Chemical analysis and testing, Chocolate, Chromatography, Cocoa, Cocoa butter, Comparability, Comparison value, Definitions, Detection, Equivalence, Fats, Food products, Food testing, Gas chromatography, Inter-laboratory tests, Liquid chromatography, Sampling methods, Verification, Gas phase chromatography, Ring tests
File Size	419.8 KB
ICS Codes	67.200.10 - Animal and vegetable fats and oils