ISO 23275-1:2006规定了通过三酰甘油的高分辨率毛细管气相色谱法检测可可脂和纯巧克力中可可脂当量（CBE）的程序，并通过回归分析进行后续数据评估。 该方法适用于检测可可脂中2%的CBE混合物，相当于巧克力中约0,6%的CBE（即假定巧克力的脂肪含量为30%）。

ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis. The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the assumed fat content of chocolate is 30 %).