BS ISO 16958:2015
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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
Hardcopy , PDF
19-06-2020
English
30-11-2015
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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).
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 15/30310176 DC. (12/2015)
|
| DocumentType |
Standard
|
| Pages |
56
|
| PublisherName |
British Standards Institution
|
| Status |
Withdrawn
|
| Supersedes |
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.
| 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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