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>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
sklademVydáno: 2006-10-26
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

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
K okamžitému stažení
Tisknutelné
1916 Kč
Francouzsky PDF
K okamžitému stažení
Tisknutelné
1916 Kč
Anglicky Tisk
Skladem
1916 Kč
Francouzsky Tisk
Skladem
1916 Kč
Označení normy:ISO 23275-1:2006
Vydání:1
Vydáno:2006-10-26
Počet stran (Anglicky):12
Počet stran (Francouzsky):13
Popis

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 %).

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