Sponsored By

Milk Fat Detection Tool Gets ISO NodMilk Fat Detection Tool Gets ISO Nod

December 9, 2009

1 Min Read
Milk Fat Detection Tool Gets ISO Nod

BRUSSELSA technique developed by the JRC Institute for Reference Materials and Measurements (IRMM) to detect and quantify so-called cocoa-butter equivalents (CBEs) in milk chocolate has become the first such method to be adopted as a standard by the International Organization for Standardization (ISO). The method was developed to enable the enforcement of the Chocolate Directive, which stipulates that European chocolate must not contain more than 5 percent vegetable fats, other than cocoa butter.

European legislation allows the addition of up to 5 percent of vegetable fats other than cocoa butter in chocolate products and stipulates that consumers be informed by appropriate labeling of the product. The threshold of 5 percent is also an essential requirement for these products to move freely within the internal market.

To help analytical chemists implement the testing methods for chocolate products correctly, JRC-IRMM also developed a set of toolboxes that feature method descriptions, electronic evaluation sheets, and links to the appropriate cocoa butter reference materials that can be downloaded by clicking here.

Subscribe and receive the latest insights on the healthy food and beverage industry.
Join 47,000+ members. Yes, it's completely free.

You May Also Like