Standard

ISO 11053:2009 en

Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate

98,88 119,64 Incl BTW

About norm

Status Current
Number of pages 22
Committee Plantaardige en dierlijke oliën en vetten
Published on 01-09-2009
Language English
This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial leastsquares 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.

Details

ICS-code 67.190
67.200.10
Dutch title Dierlijke en plantaardige vetten en oliën - Bepaling van cacaoboter equivalenten in melkchocolade
English title Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate

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