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Homepage>CSN Standards>58 FOOD INDUSTRY PRODUCTS>5888 Testing methods of fats and oils>CSN EN ISO 23275-1 - 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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CSN EN ISO 23275-1 - 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

CSN EN ISO 23275-1

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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LANGUAGE
English
Category:588823
Released:2006
Released:2008
Number of Standard:CSN EN ISO 23275-1
DESCRIPTION

EN ISO 23275-1


EN ISO 23275-1 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 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 %).

Original English text of CSN EN Standard.
The price of the Standard included all amendments and correcturs.
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