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Normas DIN – AENOR
DIN EN ISO 16958:2020-10

DIN EN ISO 16958:2020-10

Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015); German version EN ISO 16958:2020

Lait, produits laitiers, formules infantiles et produits nutritionnels pour adultes - Détermination de la composition en acides gras - Méthode de chromatographie en phase gazeuse sur colonne capillaire (ISO 16958:2015); Version allemande EN ISO 16958:2020

Milch, Milcherzeugnisse, Säuglingsnahrung und Nahrungsergänzungsmittel für Erwachsene - Bestimmung der Fettsäurenzusammensetzung - Verfahren mit Kapillargaschromatographie (ISO 16958:2015); Deutsche Fassung EN ISO 16958:2020

2020-10 /Active
Equivalencias internacionales:

EN ISO 16958 (2020-06)

ISO 16958 (2015-11)

Relación con otras normas DIN:
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), alpha-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 of minimum 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 this document. Dairy products, like soft or hard cheeses with acidity level of maximum 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in this document. 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.
Analysis, Baby foods, Chemical analysis and testing, Children, Chromatography, Content, Convenience foods, Definitions, Determination, Determination of content, Fatty acids, Food inspection, Food products, Food supplements, Food testing, Foodstuff, Gas chromatography, Infants, Milk products, Powder, Quantitative analysis, Test report, Testing
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