ISO 11053:2009 PDF

Name: ISO 11053:2009 — Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate
SKU: ISO 11053:2009
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Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate

Название (английский):

ISO 11053:2009

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

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 22
Дата публикации:: 19 августа 2009 г.
Издание:: ISO IS 11053 edition 1 version 1
ICS:: 67.190

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Описание (английский):

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.

Abstract

Похожие стандарты

Упомянутые в описании и другие стандарты ISO

Overview

ISO 11053:2009 - "Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate" defines a laboratory procedure to detect and quantify cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate. The method uses triacylglycerol (TAG) profiling by high-resolution capillary gas‑liquid chromatography (HR‑GLC) followed by data evaluation with simple linear and partial least‑squares (PLS) regression. The procedure can detect CBE admixtures at ≥ 0.5 g CBE/100 g milk chocolate and quantify CBE additions at 5% mass fraction with a predicted error of 0.7 g CBE/100 g.

Key topics and requirements

Analytical principle: Separation of TAGs (e.g., PSB, POP, POS, POO, SOS, SOO) by HR‑GLC and use of specific TAG patterns to calculate MF and identify non‑cocoa vegetable fats (CBEs).

Data evaluation:

Detection: simple linear regression based on POP, POS and SOS (corrected for MF contribution).
Quantification: PLS regression using five TAGs normalized to 100 % plus the measured MF content.

Sample preparation: Rapid fat extraction from grated chocolate for TAG analysis; accurate total fat determination by Soxhlet extraction (AOAC Official Method 963.15) to convert fat‑based results into g CBE/100 g chocolate.

Reagents & standards: Use of CRMs (IRMM‑801 cocoa butter), PSB standard for calibration, pure milk fat for system suitability and α‑cholestane as internal standard.

Instrumentation & conditions: GC with cold on‑column or split injection, flame ionization detector (FID), suitable capillary column (e.g., CB‑TAP) and controlled oven programs; carrier gas typically hydrogen or helium.

Performance & quality: System suitability tests, calibration curves, and interlaboratory precision data are specified to ensure reliable detection/quantification.

Applications and users

Chocolate manufacturers: routine quality control, verification of ingredient authenticity, and compliance with labeling requirements for milk chocolate.

Food testing laboratories: confirmatory analysis for suspected adulteration or substitution of cocoa butter with vegetable fats (CBEs).

Regulators and certification bodies: enforcement of compositional standards and protection against mislabeling or fraud.

R&D and product formulation teams: ingredient characterization and development of formulations that meet regulatory definitions.

Related standards

ISO 5555 - recommended sampling of chocolate (sampling not covered by ISO 11053).

AOAC Official Method 963.15 - Soxhlet extraction for total fat determination (referenced for conversion to g/100 g chocolate).

Prepared by ISO/TC 34, SC 11 (animal and vegetable fats and oils).

Keywords: ISO 11053:2009, cocoa butter equivalents, CBE detection, milk chocolate analysis, HR‑GLC, triacylglycerol profiling, PLS regression, milk fat (MF), TAG fingerprinting.

ISO 11053:2009 PDF

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

Related standards

Технические детали

ISO 5555:2001/Amd 1:2014

Animal and vegetable fats and oils — Sampling — Amendment 1: Flexitanks

BS ISO 11053:2009

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

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