GSO ISO 23275-2:2013
动植物油和脂肪 可可脂和纯巧克力中的可可脂替代品 第2部分：可可脂替代品大小的测定

Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 2: Quantification of cocoa butter equivalents

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标准号

GSO ISO 23275-2:2013

发布

2013年

发布单位

GSO

当前最新

GSO ISO 23275-2:2013

 

 

适用范围

This part of ISO 23275 specifies a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least-squares regression analysis. NOTE The presence of CBEs in CB and plain chocolate down to a level of 0,6 % (fat content of chocolate assumed to be 30 %) can be determined by using the procedure explained in ISO 23275-1. Differences in the procedure of the two methods exist in the number of individual triacylglycerols used for data treatment and in the mathematical evaluation principle of the data. The presence of CBEs is detected by linear regression analysis applied to the relative proportions of the three main triacylglycerol fractions of the fat analysed. The amount of the CBE admixture is estimated by partial least squares regression analysis applied to the relative proportions of the five main triacylglycerols.

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