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CEN
EN ISO 11702:2016

EN ISO 11702:2016

Current

Current

The latest, up-to-date edition.

Animal and vegetable fats and oils - Enzymatic determination of total sterols content (ISO 11702:2016)

Published date

10-08-2016

Publisher

Comite Europeen de Normalisation

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

ISO 11702:2016 specifies a method for the quantitative determination of the total sterols content by means of an enzymatic staining test. The method is applicable to free and esterified sterols in animal and vegetable fats and oils, fatty foods and related products. The determination is applicable to sample quantities of 1 g to 2 g of fat.The method is not applicable to dark coloured fats and oils. The enzyme is not specific for cholesterol, but also oxidizes other 3-hydroxysterols. The method has not been tested for products fortified with sterols at higher levels.Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of ISO 11702:2016.

Committee
CEN/TC 307
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current

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 1042:1998 Laboratory glassware One-mark volumetric flasks
ISO 7550:1985 Laboratory glassware — Disposable micropipettes
ISO 648:2008 Laboratory glassware — Single-volume pipettes
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 3696:1987 Water for analytical laboratory use — Specification and test methods
ISO 661:2003 Animal and vegetable fats and oils Preparation of test sample

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