Methods developed and validated by IRMM adopted by ISO
Cocoa butter in chocolate can be replaced by other vegetable fats, the so-called cocoa butter equivalents (CBEs). IRMM has developed an integrated approach for the detection and quantification of CBEs in dark chocolate using triacylglycerol profiling by high resolution gas liquid chromatography. The two methods developed were subjected to full validation in international collaborative trials organised by IRMM, and offer an important measure to control correct labelling of dark chocolate.
The International Organization for Standardization (ISO) has now adopted both methods:
- ISO 23275-1. 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, 2006
- ISO 23275-2. Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents, 2006