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  • BS ISO 26642:2010

    Current The latest, up-to-date edition.

    Food products. Determination of the glycaemic index (GI) and recommendation for food classification

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  30-11-2010

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Terms and definitions
    3 Classification of GI
    4 Qualifying factors
    5 Requirements
    6 Experimental procedure
    7 Analysis
    8 Report
    Annex A (informative) - Amount of carbohydrate
    Annex B (informative) - Recommended categories of GI
    Annex C (informative) - Example of data and GI calculation
    Bibliography

    Abstract - (Show below) - (Hide below)

    Defines a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

    Scope - (Show below) - (Hide below)

    This International Standard specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

    This International Standard defines the GI, outlines qualifying factors, and specifies requirements for its application.

    This International Standard recommends criteria for classification of foods into low, medium and high GI.

    General Product Information - (Show below) - (Hide below)

    Committee AW/275
    Document Type Standard
    Publisher British Standards Institution
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability
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