ISO 11053:2009

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

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ISO 11053:2009

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

PUBLISH DATE 2009
ISO 11053:2009

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.

It includes 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.

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