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ÖNORM 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)
Translate name
STANDARD published on 1.3.2009
The information about the standard:
Designation standards: ÖNORM EN ISO 23275-1
Publication date standards: 1.3.2009
SKU: NS-777162
The number of pages: 18
Approximate weight : 54 g (0.12 lbs)
Country: Austrian technische Norm
Category: Technical standards ÖNORM
The category - similar standards:
Annotation of standard text ÖNORM EN ISO 23275-1 :
Dieser Teil von ISO 23275 legt ein Verfahren zum Nachweis von Kakaobutter-Äquivalenten (CBE) in Kakaobutter und Zartbitterschokolade durch hochauflösende Kapillar-Gaschromatographie (HR-GC) von Triacylglycerinen und anschließende Datenauswertung durch Regressionsanalyse fest. Das Verfahren ist anwendbar für den Nachweis eines Zusatzes von 2 % CBE zur Kakaobutter, was etwa 0,6 % CBE in Schokolade entspricht (d. h. der angenommene Fettgehalt der Schokolade beträgt 30 %).
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