巧克力标准-分析测试百科网

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 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.

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

ICS: 67.190
CCS
发布: 2015-09-03
实施

SNI 7934-2014 巧克力和巧克力制品

Cokelat dan produk-produk cokelat

ICS: 67.190
CCS
发布: 2014
实施

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

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.

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

ICS: 67.190
CCS
发布: 2013-12-31
实施

GSO ISO 23275-1:2013 动植物油和脂肪可可脂和纯巧克力中的可可脂替代品第1部分：估计可可脂替代品的存在

This part of ISO 23275 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas liquid chromatography (HR-GC) of triacylglycerols and subsequent data evaluation by regression analysis. The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).

Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 1: Determination of the presence of cocoa butter equivalents

ICS: 67.190
CCS
发布: 2013-12-31
实施