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sklademVydáno: 2006-10-26
ISO 23275-1:2006
ISO 23275-1:2006 - 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
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Anglicky PDF
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78.52 €
Francouzsky PDF
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78.52 €
Anglicky Hardcopy
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Francouzsky Hardcopy
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| Označení normy: | ISO 23275-1:2006 |
| Vydání: | 1 |
| Vydáno: | 2006-10-26 |
| Počet stran (Anglicky): | 12 |
| Počet stran (Francouzsky): | 13 |
DESCRIPTION
ISO 23275-1:2006
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 %).