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BS ISO 16958:2015

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method
Available format(s)

Hardcopy , PDF

Withdrawn date

19-06-2020

Language(s)

English

Published date

30-11-2015

Forewords
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 Calculation and expression of results
11 Precision
12 Test report
Annex A (normative) - Groups or classes of fatty acids
        and individual fatty acids
Annex B (informative) - Examples of the gas-liquid
        chromatographic analysis
Annex C (informative) - Results of an interlaboratory trial
Bibliography

Describes a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA).

This International Standard specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), a-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat=1,5%m/m. The fat extracted from products containing less than 1,5%m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause2. Dairy products, like soft or hard cheeses with acidity level=1mmol/100g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible temperature (e.g. max. 40°C) to recover these sensitive fatty acids.

Committee
AW/5
DevelopmentNote
Supersedes 15/30310176 DC. (12/2015)
DocumentType
Standard
Pages
56
PublisherName
British Standards Institution
Status
Withdrawn
Supersedes

Standards Relationship
ISO 16958:2015 Identical

ISO 1737:2008 Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 8262-1:2005 Milk products and milk-based foods Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) Part 1: Infant foods
ISO 1735:2004 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method)
ISO 707:2008 Milk and milk products — Guidance on sampling
ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
ISO 14156:2001 Milk and milk products — Extraction methods for lipids and liposoluble compounds
ISO 8381:2008 Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 1740:2004 Milkfat products and butter Determination of fat acidity (Reference method)
ISO 1211:2010 Milk — Determination of fat content — Gravimetric method (Reference method)

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