NF ISO 23275-1

NF ISO 23275-1

January 2007
Standard Cancelled

Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1 : détermination 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 %).

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Main informations

Collections

National standards and national normative documents

Publication date

January 2007

Number of pages

19 p.

Reference

NF ISO 23275-1

ICS Codes

67.190   Chocolate
67.200.10   Animal and vegetable fats and oils

Classification index

V03-150-1

Print number

1 - 18/12/2006

International kinship

ISO 23275-1:2006
Sumary
Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1 : détermination 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 %).

Standard replaced by (1)
NF EN ISO 23275-1
March 2009
Standard Current
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

<p>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. </p> <p>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 %).</p>

Table of contents
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  • Avant-propos
    iv
  • Introduction
    v
  • 1 Domaine d'application
    1
  • 2 Termes et définitions
    1
  • 3 Principe
    1
  • 4 Réactifs et matériaux
    1
  • 5 Appareillage
    2
  • 6 Échantillonnage
    3
  • 7 Préparation de l'échantillon pour essai
    3
  • 7.1 Préparation du MRC beurre de cacao pour étalonnage et vérification de l'aptitude du système
    3
  • 7.2 Préparation de l'échantillon de chocolat
    3
  • 8 Mode opératoire
    3
  • 8.1 Extraction de la matière grasse
    3
  • 8.2 Séparation des triacylglycérols individuels par HR-GC
    3
  • 8.3 Identification
    4
  • 9 Calculs
    4
  • 9.1 Détermination des facteurs de réponse
    4
  • 9.2 Calcul des pourcentages des triacylglycérols
    4
  • 9.3 Décision relative à la pureté en beurre de cacao de l'échantillon
    5
  • 10 Exigences du mode opératoire
    5
  • 10.1 Considérations générales
    5
  • 10.2 Aptitude du système
    5
  • 11 Fidélité
    6
  • 11.1 Essai interlaboratoires
    6
  • 11.2 Répétabilité
    6
  • 11.3 Reproductibilité
    6
  • 12 Rapport d'essai
    6
  • Annexe A (informative) Résultats d'un essai interlaboratoires
    7
  • Bibliographie
    13
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