BS EN 12856:1999

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Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High performance liquid chromatographic method

Published By	Publication Date	Number of Pages
BSI	1999	20

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Description

This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame, and saccharin, see (1), (2) and (3). It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, …

Additional information

Status	Confirmed
Pages	20
Publication Date	1999-10-15
ISBN	0 580 32593 8
Standard Number	BS EN 12856:1999
Title	Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High performance liquid chromatographic method
Identical National Standard Of	EN 12856:1999
Descriptors	Food manufacturing processes, Cream (dairy products), Reproducibility, Test equipment, Saccharin, Laboratory testing, Precision, Fruit juices, Determination of content, Food products, Yoghurt, Liquid chromatography, Chemical analysis and testing, Sampling methods, Food testing
Publisher	BSI
Committee	AW/275
ICS Codes	67.050 - General methods of tests and analysis for food products

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BS EN 12856:1999

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