GSO ISO 23275-1:2013
Gulf Standard
Current Edition
·
Approved on
31 December 2013
·
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
GSO ISO 23275-1:2013 Files
English
12 Pages
Current Edition
Reference Language
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GSO ISO 23275-1:2013 Scope
This part of ISO 23275 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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