ISO 11053:2009 PDF
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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.
| Edition | 2009 |
|---|---|
| Published Date | 2009 |
| Published By | International Standardization Organisation |
| Page Count | 22 |
