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БДС EN ISO 23275-1:2009

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)

Jul 10, 2009

General information

60.60     Jul 10, 2009



European Standard

67.190     67.200.10  




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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 %).

Life cycle


БДС EN ISO 23275-1:2009
60.60 Standard published
Jul 10, 2009

Related project

Adopted from EN ISO 23275-1:2008

Adopted from ISO 23275-1:2006