SIST EN ISO 23275-1:2009
(Main)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 (ISO 23275-1:2006)
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 (ISO 23275-1:2006)
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 %).
Tierische und pflanzliche Fette und Öle - Kakaobutter-Äquivalente in Kakaobutter und Zartbitterschokolade - Teil 1: Bestimmung der Präsenz von Kakaobutter-Äquivalenten (ISO 23275-1:2006)
Dieser Teil von ISO 23275 legt ein Verfahren zum Nachweis von Kakaobutter-Äquivalenten (CBE) in Kakaobutter
und Zartbitterschokolade durch hochauflösende Kapillar-Gaschromatographie (HR-GC) von Triacylglycerinen
und anschließende Datenauswertung durch Regressionsanalyse fest.
Das Verfahren ist anwendbar für den Nachweis eines Zusatzes von 2 % CBE zur Kakaobutter, was etwa
0,6 % CBE in Schokolade entspricht (d. h. der angenommene Fettgehalt der Schokolade beträgt 30 %).
Corps gras d'origines animale et végétale - Équivalents au beurre de cacao dans le beurre de cacao et dans le chocolat de ménage - Partie 1: Détermination de la présence d'équivalents au beurre de cacao (ISO 23275-1:2006)
L'ISO 23275-1:2006 spécifie un mode opératoire permettant la détection des équivalents au beurre de cacao (EBC) dans le beurre de cacao (BC) et le chocolat de ménage par analyse chromatographique en phase gazeuse/liquide capillaire haute résolution (HR-GC) des triacylglycérols, et l'évaluation ultérieure des données par analyse de régression.
La méthode s'applique à la détection de 2 % d'EBC incorporés dans du beurre de cacao, proportion correspondant à environ 0,4 % d'EBC dans le chocolat (dans l'hypothèse d'un taux de matières grasses de ce dernier égal à 30 %).
Živalske in rastlinske maščobe in olja - Ekvivalenti kakavovega masla v kakavovem maslu in navadni čokoladi - 1. del: Ugotavljanje prisotnosti ekvivalentov kakavovega masla (ISO 23275-1:2006)
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 23275-1:2009
01-april-2009
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD(NYLYDOHQWLNDNDYRYHJDPDVODY
NDNDYRYHPPDVOXLQQDYDGQLþRNRODGLGHO 8JRWDYOMDQMHSULVRWQRVWL
HNYLYDOHQWRYNDNDYRYHJDPDVOD ,62
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 (ISO 23275
-1:2006)
Tierische und pflanzliche Fette und Öle - Kakaobutter-Äquivalente in Kakaobutter und
Zartbitterschokolade - Teil 1: Bestimmung der Präsenz von Kakaobutter-Äquivalenten
(ISO 23275-1:2006)
Corps gras d'origines animale et végétale - Équivalents au beurre de cacao dans le
beurre de cacao et dans le chocolat de ménage - Partie 1: Détermination de la présence
d'équivalents au beurre de cacao (ISO 23275-1:2006)
Ta slovenski standard je istoveten z: EN ISO 23275-1:2008
ICS:
67.190 ýRNRODGD Chocolate
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 23275-1:2009 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST EN ISO 23275-1:2009
---------------------- Page: 2 ----------------------
SIST EN ISO 23275-1:2009
EUROPEAN STANDARD
EN ISO 23275-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
November 2008
ICS 67.200.10; 67.190
English Version
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 (ISO 23275-1:2006)
Corps gras d'origines animale et végétale - Équivalents au Tierische und pflanzliche Fette und Öle - Kakaobutter-
beurre de cacao dans le beurre de cacao et dans le Äquivalente in Kakaobutter und Zartbitterschokolade - Teil
chocolat de ménage - Partie 1: Détermination de la 1: Bestimmung der Präsenz von Kakaobutter-Äquivalenten
présence d'équivalents au beurre de cacao (ISO 23275- (ISO 23275-1:2006)
1:2006)
This European Standard was approved by CEN on 23 October 2008.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 23275-1:2008: E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
SIST EN ISO 23275-1:2009
EN ISO 23275-1:2008 (E)
Contents Page
Foreword.3
2
---------------------- Page: 4 ----------------------
SIST EN ISO 23275-1:2009
EN ISO 23275-1:2008 (E)
Foreword
The text of ISO 23275-1:2006 has been prepared by Technical Committee ISO/TC 34 “Agricultural food
products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO
23275-1:2008 by Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and oils and their
by-products - Methods of sampling and analysis” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by May 2009, and conflicting national standards shall be withdrawn at the
latest by May 2009.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, La
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.