BS EN ISO 16958:2020 - Milk, Milk Products, Infant Formula and Adult Nutritionals

Discover the essential standard for determining the fatty acids composition in milk, milk products, infant formula, and adult nutritionals with the BS EN ISO 16958:2020. This comprehensive document provides a detailed methodology using the capillary gas chromatographic method, ensuring precise and reliable results for your nutritional analysis needs.

Overview

Released on June 19, 2020, this standard is a crucial resource for professionals in the dairy and nutritional industries. With a total of 56 pages, it offers an in-depth exploration of the techniques and procedures necessary for accurate fatty acid composition analysis. The standard is identified by the ISBN 978 0 539 12060 8, ensuring you have the most up-to-date and authoritative information at your fingertips.

Key Features

• Standard Number: BS EN ISO 16958:2020
• Pages: 56
• Release Date: 2020-06-19
• ISBN: 978 0 539 12060 8
• Status: Standard

Why Choose BS EN ISO 16958:2020?

The BS EN ISO 16958:2020 standard is indispensable for anyone involved in the production, testing, or regulation of milk and nutritional products. It provides a scientifically validated method for determining the fatty acid profile, which is critical for ensuring product quality and compliance with nutritional standards.

Capillary Gas Chromatographic Method: This method is renowned for its accuracy and reliability, making it the preferred choice for fatty acid analysis. The standard outlines the step-by-step process, from sample preparation to data interpretation, ensuring you achieve consistent and reproducible results.

Applications

The BS EN ISO 16958:2020 standard is applicable across a wide range of products, including:

• Milk and Milk Products: Ensure the nutritional quality and safety of dairy products by accurately determining their fatty acid composition.
• Infant Formula: Guarantee the health and well-being of infants by adhering to strict nutritional guidelines and standards.
• Adult Nutritionals: Support the dietary needs of adults with precise nutritional information, aiding in the development of specialized nutritional products.

Benefits

By implementing the BS EN ISO 16958:2020 standard, you can enjoy numerous benefits, including:

• Enhanced Product Quality: Ensure your products meet the highest nutritional standards, enhancing consumer trust and satisfaction.
• Regulatory Compliance: Stay ahead of industry regulations and standards, avoiding potential legal and financial repercussions.
• Competitive Advantage: Differentiate your products in the market by showcasing your commitment to quality and nutritional excellence.

Conclusion

The BS EN ISO 16958:2020 standard is an invaluable tool for professionals in the dairy and nutritional sectors. By providing a detailed methodology for fatty acid analysis, it ensures your products meet the highest standards of quality and safety. Whether you're involved in production, testing, or regulation, this standard is essential for achieving excellence in nutritional analysis.

Invest in the BS EN ISO 16958:2020 standard today and take the first step towards ensuring the nutritional quality and safety of your products. With its comprehensive guidelines and proven methodologies, you'll be well-equipped to meet the demands of the modern nutritional landscape.

BS EN ISO 16958:2020

This standard BS EN ISO 16958:2020 Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method is classified in these ICS categories:

• 67.100.10 Milk and processed milk products

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), α-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 Clause 2. Dairy products, like soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. 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.