ISO 23275-1:2006
International Standard
Current Edition
·
Approved on
26 October 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 Files
English
12 Pages
Current Edition
OMR
30.92
ISO 23275-1:2006 Scope
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 %).
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 9:2022
GSO 9:2022
Omani Standard
Labeling of prepackaged food stuffs
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
Recently Published
ISO/IEC/IEEE 24748-8:2026
International Standard
Systems and software engineering — Life cycle management — Part 8: Technical reviews and audits on defence programs
ISO 19014-5:2026
International Standard
Earth-moving machinery — Functional safety — Part 5: Tables of performance levels
ISO 24304:2026
International Standard
Textiles — Determination of the aerobic biodegradation of textile materials in seawater
ISO 19014-1:2026
International Standard
Earth-moving machinery — Functional safety — Part 1: Methodology to determine safety-related parts of the control system and performance requirements