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International norms for chocolate products


Food is the most demanded assiduity among the population of any country. After all, this assiduity covers the introductory physiological requirements of any person. moment, food product in some metropolises has come an art and a significantly influential marketing tool in tourism matters. A product similar as chocolate and its derivations has been a favorite for nearly every person since nonage. Nonetheless, it shouldn't be forgotten that, like any other food product, chocolate has specific rules for the product and storehouse, which are regulated by documents similar as the following transnational norms.


Vegetable fats and canvases Determination of cocoa adulation coequals in milk chocolate

ISO 11053:2009


Cocoa adulation and its derivations are extensively used in goodies and everyday foods. To date, the variability of this order of food is expanding every day. That's why transnational documents similar as ISO 110532009 are created for each separate order.


ISO 110532009 specifies a procedure for discovering and quantifying cocoa adulation coequals( CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high- resolution capillary gas- liquid chromatography, and posterior data evaluation by simple and partial least- places retrogression analysis. CBE cocktails can be detected at a minimal position of,5 g CBE/ 100 g milk chocolate and quantified at a position of 5 mass bit CBE addition to milk chocolate with a prognosticated error of,7 g CBE/ 100 g milk chocolate.


A certain chance rate of certain rudiments in the composition of food affects not only the taste of the final product, but also the safety of its consumption. However, also the presence of this standard will significantly ameliorate the quality of the product If your company is associated with the product of milk chocolate.


Beast and vegetable fats and canvases Cocoa adulation coequals in cocoa adulation and plain chocolate — Part 1 Determination of the presence of cocoa adulation coequals

ISO 23275- 1:2006


Since conditions and regulations are streamlined with a certain frequence, it's necessary to constantly stay up to date with the rearmost updates, especially in the field of food. One of these norms, which moment has additions and updates, is ISO 23275- 12006.


ISO 23275- 12006 specifies a procedure for the discovery of cocoa adulation coequals( CBEs) in cocoa adulation and plain chocolate by high- resolution capillary gas liquid chromatography of triacylglycerols and posterior data evaluation by retrogression analysis. The system is applicable for the discovery of 2 CBE amalgamation to cocoa adulation, corresponding to about,6 CBE in chocolate( i.e. the assumed fat content of chocolate is 30).


still, and the morals of your product are carried out in agreement with the morals of this transnational document, also we recommend that you pay attention to the below document, If this transnational standard has been applied in your association ahead.


Animals and vegetable fats and canvases - Cocoa adulation coequals in cocoa adulation and plain chocolate- Part 1 Determination of the presence of cocoa adulation coequals( ISO 23275- 12006)

EN ISO 23275- 1:2008


Some International norms may at first regard appear to be relatively analogous in subject matter and specialized parameters. nonetheless, don't forget about the adaption of talkie conditions for the position and geographical features. A high illustration is EN ISO 23275- 12008, which is the forenamed document acclimated to the European Union request.


ISO 23275- 12006 specifies a procedure for the discovery of cocoa adulation coequals( CBEs) in cocoa adulation and plain chocolate by high- resolution capillary gas liquid chromatography of triacylglycerols and posterior data evaluation by retrogression analysis.


The system is applicable for the discovery of 2 CBE amalgamation to cocoa adulation, corresponding to about,6 CBE in chocolate( i.e. the assumed fat content of chocolate is 30).

still, you can always consult with our specialists and find out all the details that mislead you when choosing a suitable document, If you carry out conditioning in the transnational request related to food products and can not identify which particular standard can be useful to you.


Beast and vegetable fats and canvases - Cocoa adulation coequals in cocoa adulation and plain chocolate- Part 1 Determination of the presence of cocoa adulation coequals( ISO 23275- 12006)

SIST EN ISO 23275- 1:2009


As mentioned before, a certain order of norms can be acclimated to a certain position. moment we've brought you a certain list of transnational norms governing the product and use of cocoa adulation and its derivations, and another of them is SIST EN ISO 23275- 12009.


This part of ISO 23275 specifies a procedure for the discovery of cocoa adulation coequals( CBEs) in cocoa adulation( CB) and plain chocolate by high- resolution capillary gas liquid chromatography( HR- GC) of triacylglycerols and posterior data evaluation by retrogression analysis.

The system is applicable for the discovery of 2 CBE amalgamation to cocoa adulation, corresponding to about,6 CBE in chocolate( i.e. the assumed fat content of chocolate is 30).


Since utmost of the transnational norms of this order have a large number of analogous aspects and specialized parameters, when choosing a document that's necessary directly for the conditioning of your association, we recommend that you seek advice from specialists in the field of transnational standardization to gain a better and more effective result.


Chocolate products as an object for regulation


Despite the fact that at first regard, chocolate products aren't perishable, we shouldn't forget that, as in any product, certain chemical rudiments are used in the product of chocolate and derivations, the indecorous use of which can significantly affect both the consumer and on those who are in the factory itself. That's why we explosively recommend that diligence and associations associated with this assiduity have the below-mentioned transnational documents available and constantly cover their updates, because the key to your development is high- quality products that bring satisfaction to the end stoner.

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