Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate Ingestion-build-201039 This document defines the concept

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Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate Ingestion-build-201039 This document defines the concept1 Scope 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