ISO INTERNATIONAL STANDARD 23275-1 First edition 2006-11-01 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 Corps gras d'origines animale et vegetale - Equivalents au beurre de cacaodanslebeurredecacaoetdanslechocolatdemenage Partie 1: Détermination de la présence d'equivalents au beurre de cacao Reference number ISO 23275-1:2006(E) @ ISO 2006 HS under I without license from IHS Not for Resale ISO 23275-1:2006(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF fle can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by IsO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ?ISO2006 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, IsO's member body in the country of the requester. ISO copyright office Case postale 56. CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISO 2006 - All rights reserved ermittedwithoutlicense from IHS Not for Resale ISO 23275-1:2006(E) Contents Page Foreword. IV Introduction 1 Scope 2 Terms and definitions 3 Principle. 4 Reagents and materials 5 Apparatus 6 Sampling..... Preparation of test sample... 7.1 Preparation of cocoa butter CRM for calibration purposes and system suitability check. 7.2 Preparation of chocolatesample... 8 Procedure.. 8.1 Fatextraction.. 8.2 Separation of individual triacylglycerols by HR-GC .. 8.3 Identification... 9 Calculation... 9.1 Determinationofresponsefactors 9.2 Calculation of percentages of triacylglycerols... 9.3 Decision if sample is pure cocoa butter.... 10 Proceduralrequirements 10.1 General considerations. 10.2 System suitability . 11 11.1 Interlaboratory test 11.2 Repeatability. 11.3 Reproducibility. 12 Test report .6 Annex A (informative) Results of interlaboratory test. Bibliography 2 Copyrght International Organizaion for standardizalon'ghts reserved ii nse from IHS Not for Resale ISO 23275-1:2006(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work of preparing International Standards is normally carried out through IsO technical committees. Each member body interested in a subject for which a technical committee has beer established has the right to be represented on that committee. International organizations, governmental and non-governmental,inliaisonwithIsO,also take part in the work.Iso collaborates closely withthe International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. rights. IsO shall not be held responsible for identifying any or all such patent rights. ISO 23275-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils. ISso 23275 consists of the following parts, under the general title Animal and vegetable fats and oils Cocoa butter equivalents in cocoa butter and plain choc