67.190 - Chocolate
ICS 67.190 Details
Chocolate
Schokolade
Chocolat
Čokolada
General Information
Frequently Asked Questions
ICS 67.190 is a classification code in the International Classification for Standards (ICS) system. It covers "Chocolate". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 15 standards classified under ICS 67.190 (Chocolate). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
This document specifies a method for the detection of hazelnut (Corylus avellana) in chocolate.
Real-time PCR (Polymerase chain reaction) detection of hazelnut is based on an152 bp (base pair) sequence from the corA 1 gene of hazelnut.
- Standard16 pagesEnglish languagee-Library read for1 day
This document specifies a method for the detection of peanut (Arachis hypogaea) in chocolate.
Real-time PCR (Polymerase Chain Reaction) detection of peanut is based on an 86 bp (base pair) sequence from the Ara h 2 gene of peanut.
- Standard16 pagesEnglish languagee-Library read for1 day
This document specifies a method for the detection of peanut (Arachis hypogaea) in chocolate.
Real-time PCR (Polymerase Chain Reaction) detection of peanut is based on an 86 bp (base pair) sequence from the Ara h 2 gene of peanut.
- Standard16 pagesEnglish languagee-Library read for1 day
This document specifies a method for the detection of hazelnut (Corylus avellana) in chocolate.
Real-time PCR (Polymerase chain reaction) detection of hazelnut is based on an152 bp (base pair) sequence from the corA 1 gene of hazelnut.
- Standard16 pagesEnglish languagee-Library read for1 day
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.
- Standard22 pagesEnglish languagesale 15% off
- Standard23 pagesFrench languagesale 15% off
- Standard26 pagesRussian languagesale 15% off
ISO 23275-2:2006 specifies a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least squares regression analysis.
- Standard21 pagesEnglish languagee-Library read for1 day
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography 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 %).
- Standard20 pagesEnglish languagee-Library read for1 day
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography 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 %).
- Standard20 pagesEnglish languagee-Library read for1 day
ISO 23275-2:2006 specifies a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least squares regression analysis.
- Standard21 pagesEnglish languagee-Library read for1 day
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography 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 %).
- Standard12 pagesEnglish languagesale 15% off
- Standard13 pagesFrench languagesale 15% off
- Standard12 pagesRussian languagesale 15% off
ISO 23275-2:2006 specifies a procedure for the quantification of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas chromatography (HR-GC) of triacylglycerols, and subsequent data evaluation by partial least squares regression analysis.
- Standard13 pagesEnglish languagesale 15% off
- Standard14 pagesFrench languagesale 15% off
- Standard18 pagesRussian languagesale 15% off
This Technical Specification describes a procedure for the qualitative detection of peanut (Arachis hypogaea) in chocolate using real-time PCR based on the gene for the peanut allergen Ara h 2 [1], [2].
- Technical specification13 pagesEnglish languagee-Library read for1 day
This Technical Specification describes a procedure for the qualitative detection of hazelnut (Corylus avellana) in chocolate. DNA is extracted from the chocolate and a specific DNA sequence for hazelnut detected from the gene for corA 1 [4], [5].
- Technical specification13 pagesEnglish languagee-Library read for1 day
This Technical Specification describes a procedure for the qualitative detection of hazelnut (Corylus avellana) in chocolate. DNA is extracted from the chocolate and a specific DNA sequence for hazelnut detected from the gene for corA 1 [4], [5].
- Technical specification13 pagesEnglish languagee-Library read for1 day
This Technical Specification describes a procedure for the qualitative detection of peanut (Arachis hypogaea) in chocolate using real-time PCR based on the gene for the peanut allergen Ara h 2 [1], [2].
- Technical specification13 pagesEnglish languagee-Library read for1 day