Logo
Login Sign Up
Current Revision

BSI BS ISO 11053:2009

Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate
Best Price Guarantee
Instant

$310.76

2-5 Days

$310.76

SAVE 10%

$559.37


Sub Total (1 Item(s))

$ 0.00

Estimated Shipping

$ 0.00

Total (Pre-Tax)

$ 0.00


View in Library
or
British Standards Institution Logo

BSI BS ISO 11053:2009

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

PUBLISH DATE 2009
PAGES 32
BSI BS ISO 11053:2009

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.

SDO BSI: British Standards Institution
Document Number ISO 11053
Publication Date Dec. 31, 2009
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/307
Loading...

Failed to load document history.

Publish Date Document Id Type View