International standards for chocolate products

Food is the most demanded industry among the population of any country. After all, this industry covers the basic physiological needs of any person. Today, food production in some cities has become an art and a significantly influential marketing tool in tourism matters. Product such as chocolate and its derivatives has been a favorite for almost every person since childhood. Nevertheless, it should not be forgotten that, like any other food product, chocolate has certain rules for production and storage, which are regulated by documents such as the following international standards.

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

ISO 11053:2009

Cocoa butter and its derivatives are widely used in desserts and everyday foods. To date, the variability of this category of food is expanding every day. That is why international documents such as ISO 11053:2009 are created for each separate category.

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.

A certain percentage ratio of certain elements in the composition of food affects not only the taste of the final product, but also the safety of its consumption. If your company is associated with the production of milk chocolate, then the presence of this standard will significantly improve the quality of the product.

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

ISO 23275-1:2006

Since requirements and regulations are updated with a certain frequency, it is necessary to constantly stay up to date with the latest updates, especially in the field of food. One of these standards, which today has additions and updates, is ISO 23275-1:2006.

ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis. The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).

If this international standard has been applied in your organization before, and the norms of your production are carried out in accordance with the norms of this international document, then we recommend that you pay attention to the above document, which has certain updates in accordance with the new norms.

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 (ISO 23275-1:2006)

EN ISO 23275-1:2008

Some International Standards may at first glance appear to be quite similar in subject matter and technical parameters. Nevertheless, do not forget about the adaptation of documentary requirements for the location and geographical features. A prime example is EN ISO 23275-1:2008, which is the aforementioned document adapted to the European Union market.

ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis. 
The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).

If you carry out activities in the international market related to food products and cannot identify which particular standard can be useful to you, you can always consult with our specialists and find out all the details that mislead you when choosing a suitable document.

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 (ISO 23275-1:2006)

SIST EN ISO 23275-1:2009

As mentioned earlier, a certain category of standards can be adapted to a certain location. Today we have brought you a certain list of international standards governing the production and use of cocoa butter and its derivatives, and another of them is SIST EN ISO 23275-1:2009.

This part of ISO 23275 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter (CB) and plain chocolate by high-resolution capillary gas liquid chromatography (HR-GC) of triacylglycerols and subsequent data evaluation by regression analysis.

The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).

Since most of the international standards of this category have a large number of similar aspects and technical parameters, when choosing a document that is necessary directly for the activities of your organization, we recommend that you seek advice from specialists in the field of international standardization to obtain a better and more efficient result.

Chocolate production as an object for regulation

Despite the fact that at first glance, chocolate products are not perishable, we should not forget that, as in any production, certain chemical elements are used in the production of chocolate and derivatives, the improper use of which can significantly affect both the consumer and and on those who are in the workshop itself. That is why we strongly recommend that industries and organizations associated with this industry have the above-mentioned international documents available and constantly monitor their updates, because the key to your development is high-quality products that bring satisfaction to the end user.

References:

https://standards.iteh.ai/catalog/standards/iso/2b6213d7-6566-44f2-8300-aa1ea6ec8753/iso-11053-2009 https://standards.iteh.ai/catalog/standards/sist/43f14208-ba7d-4d47-b4b1-8454900379c2/sist-en-iso-23275-1-2009 https://standards.iteh.ai/catalog/standards/cen/e67ce9b2-5981-49d6-a6fa-ab9a1840c791/en-iso-23275-1-2008 https://standards.iteh.ai/catalog/standards/iso/86ed9763-181f-4a49-82f1-7d8a72176cde/iso-23275-1-2006