Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate - Determination of the presence of cocoa butter equivalents Ingestion-build-65808 1 % (mass fraction)

1 % (mass fraction)

3 Identification requirements

Long term frequency stability of distributed carrier signals at any system outlet 32

Self storage units

step 2 test which is covered by an Annex

Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate - Determination of the presence of cocoa butter equivalents Ingestion-build-65808 1 % (mass fraction)BS EN ISO 23275 1: 2008 Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Determination of the presence of cocoa butter equivalents Cocoa butter equivalents is the general term for fats used to replace cocoa butter in chocolate. They resemble the chemical composition and physical properties of cocoa butter very closely, making them therefore extremely difficult to quantify and even in some cases to