BS ISO 26642:2010
Current
The latest, up-to-date edition.
Food products. Determination of the glycaemic index (GI) and recommendation for food classification
Hardcopy , PDF
English
30-11-2010
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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
Defines a method for the determination of the glycaemic index (GI) of carbohydrates in foods.
| Committee |
AW/275
|
| DocumentType |
Standard
|
| Pages |
30
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
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.
| Standards | Relationship |
| ISO 26642:2010 | Identical |
| 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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