Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Part 2: Quantification of cocoa butter equivalents (ISO 23275-2:2006)
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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.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and materials
5 Apparatus
6 Sampling
7 Preparation of test sample
7.1 Preparation of cocoa butter CRM for calibration purposes and system suitability check
7.2 Preparation of chocolate sample
8 Procedure
8.1 Fat extraction
8.2 Separation of individual triacylglycerols by HR-GC
8.3 Identification
9 Calculation
9.1 Determination of response factors
9.2 Calculation of percentages of triacylglycerols
9.3 Calculation of CBE content in cocoa butter
9.4 Calculation of CBE content in chocolate
10 Procedural requirements
10.1 General
10.2 System suitability
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A Results of interlaboratory test (informative)