EN 12856:1999
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
- Standard No.
- EN 12856:1999
- Release Date
- 1999
- Published By
- European Committee for Standardization (CEN)
- Latest
- EN 12856:1999
- Scope
- This European Standard specifies a high performance liquid chromatographic (HPLC) method forThedetermination of acesulfame-K, aspartame and saccharin, see川,[2] and [3]. It also allowsThe determination ofcaffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-Kin marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruityogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodiumsaccharin in marzipan, yogurt, fruit yogurt, orange juice, orange juice beverage, cola, cream and jam.
EN 12856:1999 history
- 1999 EN 12856:1999 Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
