Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
ISO 11053:2009 specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high-resolution capillary gas-liquid chromatography, and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.
| SDO | ISO: International Organization for Standardization |
| Document Number | ISO 11053 |
| Publication Date | Not Available |
| Language | en - English |
| Page Count | |
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| Supercedes | |
| Committee | ISO/TC 34/SC 11 |
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