BS EN 12856:1999
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
- Standard No.
- BS EN 12856:1999
- Release Date
- 1999
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN 12856:1999
- Replace
- 97/707141 DC-1997
- Scope
- 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, orange juice beverage, cola, cream and jam.
BS EN 12856:1999 history
- 1999 BS EN 12856:1999 Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
