What is BS EN 16620-Determination of furan in coffee and coffee products about?
BS EN 16620 is a European standard that discusses the determination of furan in coffee and coffee products to ensure it is safe for consumption.
BS EN 16620 specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS). Coffee products in the scope of the HS-GC-MS method are extracts that have been spray-dried, agglomerated, or freeze-dried.
The method specified under BS EN 16620 has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 microgram/kg to 2840 microgram/kg.
Who is BS EN 16620-Determination of furan in coffee and coffee products for?
BS EN 16620 on the determination of furan in coffee and coffee products is useful for:
- Food scientists
- Coffee products manufacturers
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16620-Determination of furan in coffee and coffee products?
Furan is an aromatic compound that is toxic, a pollutant, and potentially carcinogenic for humans. It is generated during coffee bean roasting and can linger in the beans and ground coffee.
The methods and procedures provided by BS EN 16620 assist in detecting furan in coffee and coffee products, improving the quality of coffee and coffee products, and ensuring reduction in health issues due to consumption of furan content.
With obedience and compliance to BS EN 16620, you can enhance the efficacy of the coffee and coffee products and manufacture a standardized high-quality product.
