ISO 11053:2009
International Standard
Current Edition
·
Approved on
19 August 2009
Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate
ISO 11053:2009 Files
English
22 Pages
Current Edition
BHD
61.3
ISO 11053:2009 Scope
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.
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