DIN EN ISO 23275-1:2009
动物和植物的脂肪和油.可可油和纯巧克力中的等量可可油.第1部分:现存等量可可油测量(ISO 23275-1-2006).德文版本 EN ISO 23275-1-2008

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); German version EN ISO 23275-1:2008

被代替

标准号

DIN EN ISO 23275-1:2009

发布

2009年

发布单位

德国标准化学会

替代标准

DIN EN ISO 23275-1:2009-03

当前最新

DIN EN ISO 23275-1:2009-03

 

 

被代替标准

DIN EN ISO 23275-1:2008

适用范围

This part of ISO 23275 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas liquid chromatography (HR-GC) 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 %).

DIN EN ISO 23275-1:2009相似标准

推荐