What is BS EN 12856-Determination of acesulfame-K, aspartame, and saccharin in foodstuffs about?
BS EN 12856 is a European standard on foodstuffs that discusses the determination of acesulfame-K, aspartame, and saccharin in foodstuffs to ensure foodstuffs are safe for consumption.
BS EN 12856 specifies a high-performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame, and saccharin.
BS EN 12856 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.
Who is BS EN 12856-Determination of acesulfame-K, aspartame, and saccharin in foodstuffs for?
BS EN 12856 on the determination of acesulfame-K, aspartame and saccharin in foodstuffs is useful for:
- Foodstuff manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 12856-Determination of acesulfame-K, aspartame, and saccharin in foodstuffs?
Sweeteners such as aspartame, saccharin, and acesulfame-K are added as sugar substitutes to reduced-calorie (or low-Joule) food and beverage products. The acceptability of artificial sweeteners varies around the world, due to associated health concerns. Aspartame may affect the immune system and, as a result, it may lead to oxidative stress and inflammation.
BS EN 12856 provides you with guidance on apparatus and equipment, procedures for preparation of sample test solution, identification, determination, calculation, precision, etc.
The methods and procedures provided by BS EN 12856 assist you in the determination of acesulfame-K, aspartame, and saccharin in foodstuffs, improving the quality and subsistence of foodstuffs and ensuring a reduction in the risk to human health due to the high consumption of acesulfame-K, aspartame, and saccharin content.
With obedience and compliance to BS EN 12856, you can enhance foodstuffs’ effectiveness and efficacy, create new products, and launch them successfully in a global market.
