Animal and vegetable fats and oils. Determination of isolated trans isomers by infrared spectrometry

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-08-2006

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Expression of results
11 Precision
12 Test report
Annex A (informative) Results of interlaboratory test
Bibliography

Provides a method for the accurate determination of isolated trans bonds in natural or processed long-chain fatty acids, fatty acid esters and triglycerides with trans isomer levels greater than or equal to 5 %.

Committee	AW/307
DevelopmentNote	Supersedes 99/703542 DC Renumbers and supersedes BS ISO 13884. 2005 version incorporates amendment 15855 to BS ISO 13884. (08/2006)
DocumentType	Standard
Pages	18
PublisherName	British Standards Institution
Status	Current
Supersedes	99/703542 DC : OCT 99 BS ISO 13884 : 2003 AMD 15855

Standards	Relationship
UNE-EN ISO 13884:2006	Identical
ISO 13884:2003	Identical
SN EN ISO 13884 : 2005	Identical
NF EN ISO 13884 : 2005	Identical
UNI EN ISO 13884 : 2005	Identical
EN ISO 13884:2005	Identical
NBN EN ISO 13884 : 2006	Identical
I.S. EN ISO 13884:2005	Identical
NS EN ISO 13884 : 1ED 2005	Identical
DIN EN ISO 13884:2005-11	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
ISO 15304:2002	Animal and vegetable fats and oils Determination of the content of trans fatty acid isomers of vegetable fats and oils Gas chromatographic method
ISO 5509:2000	Animal and vegetable fats and oils Preparation of methyl esters of fatty acids
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample

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BS EN ISO 13884:2005

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

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