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ISO 11053:2009

Current Revision

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

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 11053
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 11
Publish Date Document Id Type View
Not Available ISO 11053:2009 Revision