BS EN ISO 23275-1:2008 - Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Determination of the presence of cocoa butter equivalents – BSI British Standards

BS EN ISO 23275-1:2008

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Determination of the presence of cocoa butter equivalents

Status : Current   Published : November 2006

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PDF

Format
HARDCOPY



BS EN ISO 23275-1:2008 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Determination of the presence of cocoa butter equivalents

“Cocoa butter equivalents” is the general term for fats used to replace cocoa butter in chocolate. They resemble the chemical composition and physical properties of cocoa butter very closely, making them therefore extremely difficult to quantify and even in some cases to detect.

BS EN ISO 23275-1 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 specified in BS EN ISO 23275-1is 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 %).

Contents of BS EN ISO 23275-1:

Introduction
Scope
Terms and definitions
Principle
Reagents and materials
Apparatus
Sampling
Preparation of test sample
Preparation of cocoa butter CRM for calibration purposes and system suitability check
Preparation of chocolate sample
Procedure
Fat extraction
Separation of individual triacylglycerols by HR-GC
Identification
Calculation
Determination of response factors
Calculation of percentages of triacylglycerols
Decision if sample is pure cocoa butter
Procedural requirements
General considerations
System suitability
Precision
Interlaboratory test
Repeatability
Reproducibility
Test report
Results of interlaboratory test
Bibliography

 




Standard NumberBS EN ISO 23275-1:2008
TitleAnimal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Determination of the presence of cocoa butter equivalents
StatusCurrent
Publication Date30 November 2006
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)2000/36/EC, ISO 5555
International RelationshipsEN ISO 23275-1:2008,ISO 23275-1:2006
Amended ByCorrigendum, June 2009.
Draft Superseded By05/30128320 DC
DescriptorsVegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Qualitative analysis, Gas chromatography, Gas-liquid chromatography, Test specimens, Mathematical calculations
ICS67.190
67.200.10
Title in FrenchCorps gras d'origines animale et végétale. Équivalents au beurre de cacao dans le beurre de cacao et dans le chocolat de ménage. Détermination de la présence d'équivalents au beurre de cacao
Title in GermanTierische und pflanzliche Fette und Öle. KakaobutterÄquivalente in Kakaobutter und Zartbitterschokolade. Bestimmung der Präsenz von Kakaobutter-Äquivalenten
CommitteeAW/307
ISBN978 0 580 63597 7
PublisherBSI
FormatA4
DeliveryYes
Pages20
File Size1.013 MB
Price£130.00


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