标准摘要
[中文适用范围]： 本国际标准规定了一种通过高分辨率毛细管气相色谱（HR-GLC）对牛奶巧克力中的可可脂替代品（CBEs）和牛奶脂肪（MF）进行三酰甘油（TAG）谱分析，并通过简单和偏最小二乘回归分析进行后续数据评估的程序。CBE 掺杂物可在最低 0.5 g CBE/100 g 牛奶巧克力的水平下被检测，并在 5% 质量分数 CBE 添加到牛奶巧克力时进行定量，预测误差为 0.7 g CBE/100 g 牛奶巧克力。 [外文原描述]： 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.
英文名称Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate