I.S. EN ISO 17189:2003
Current
The latest, up-to-date edition.
BUTTER, EDIBLE OIL EMULSIONS AND SPREADABLE FATS - DETERMINATION OF FAT CONTENT (REFERENCE METHOD)
Hardcopy , PDF
English
01-01-2003
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
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Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
8.1 Blank tests
8.1.1 Blank test for method
8.1.2 Blank test for extraction solvent
8.2 Preparation of fat-collecting vessel
8.3 Preparation of test portion
8.3.1 Butter and edible oil emulsions
8.3.2 Spreadable fats
8.4 Determination
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (normative) Blank test to check the extraction
solvent
Annex B (informative) Results of interlaboratory trials
Bibliography
Provides a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 17189:2004-01 | Identical |
| BS EN ISO 17189:2003 | Identical |
| EN ISO 17189:2003 | Identical |
| ISO 17189:2003 | Identical |
| UNE-EN ISO 17189:2004 | Identical |
| UNI EN ISO 17189 : 2004 | Identical |
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