BS EN 16466-1:2024 - Food Authenticity Isotopic Analysis of Acetic Acid and Water in Vinegar

Discover the latest standard in food authenticity with the BS EN 16466-1:2024. This comprehensive document provides a detailed methodology for the isotopic analysis of acetic acid and water in vinegar using ²H-NMR analysis. Released on November 20, 2024, this standard is essential for professionals in the food industry who are committed to ensuring the authenticity and quality of vinegar products.

Key Features of BS EN 16466-1:2024

The BS EN 16466-1:2024 standard is a crucial tool for laboratories and food manufacturers. Here are some of the key features and benefits:

• Standard Number: BS EN 16466-1:2024
• Pages: 18
• Release Date: November 20, 2024
• ISBN: 978 0 539 25947 6
• Status: Standard

Why Choose BS EN 16466-1:2024?

In the ever-evolving food industry, maintaining the authenticity of products is paramount. The BS EN 16466-1:2024 standard provides a scientifically robust method for verifying the authenticity of vinegar through isotopic analysis. This ensures that consumers receive products that meet the highest standards of quality and authenticity.

Comprehensive Methodology

The standard outlines a detailed procedure for the isotopic analysis of acetic acid and water in vinegar. Utilizing ²H-NMR analysis, this method allows for precise and accurate determination of isotopic ratios, which are critical for verifying the origin and authenticity of vinegar products.

Industry Relevance

As the demand for authentic and high-quality food products continues to rise, the BS EN 16466-1:2024 standard serves as an invaluable resource for food manufacturers, quality assurance professionals, and laboratories. By adhering to this standard, businesses can enhance their credibility and ensure compliance with industry regulations.

Benefits of Isotopic Analysis

Isotopic analysis is a powerful tool in the field of food authenticity. It provides insights into the geographical origin and production methods of food products. For vinegar, this analysis can detect adulteration and confirm the use of natural ingredients, thereby protecting both consumers and producers.

Who Should Use This Standard?

The BS EN 16466-1:2024 standard is designed for a wide range of professionals in the food industry, including:

• Food manufacturers and producers
• Quality assurance and control teams
• Laboratories specializing in food analysis
• Regulatory bodies and compliance officers

Conclusion

In conclusion, the BS EN 16466-1:2024 standard is an essential resource for ensuring the authenticity and quality of vinegar products. With its comprehensive methodology and industry relevance, this standard is a must-have for professionals dedicated to maintaining the highest standards in food production and authenticity.

Equip your team with the knowledge and tools provided by the BS EN 16466-1:2024 standard and stay ahead in the competitive food industry. Ensure your vinegar products meet the expectations of discerning consumers and regulatory bodies alike.

BS EN 16466-1:2024

This standard BS EN 16466-1:2024 Food authenticity Isotopic analysis of acetic acid and water in vinegar is classified in these ICS categories:

• 67.220.10 Spices and condiments

This document specifies an isotopic method to control the authenticity of vinegar and food containing vinegar as an ingredient (for example Aceto Balsamico di Modena), with a density below 1,28 g/cm3. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in EN 16466 2). The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalized for wine analysis[10].