What is ISO 18862-Determination of acrylamide in coffee and coffee products about?
ISO 18862 discusses coffee and coffee products. ISO 18862 is an international standard on the determination of acrylamide content in coffee and coffee products to reduce the risk of severe health effects.
ISO 18862 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction, and determination by HPLC-MS/MS and GCMS.
The method specified by ISO 18862 applies to roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 microgram/kg to 612,1 microgram/kg.
Who is ISO 18862-Determination of acrylamide in coffee and coffee products for?
ISO 18862 on the determination of acrylamide in coffee and coffee products is useful for:
- Food scientists
- Food laboratories
- Food technologists
- Food health and safety departments
Why should you use ISO 18862-Determination of acrylamide in coffee and coffee products?
Acrylamide is a chemical that forms in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and amino acids that are naturally present in food.
ISO 18862 provides you with methods such as HPLC-MS/MS and GC-MS, apparatus, procedures, measurements, calibration, and evaluation to determine the acrylamide content in coffee and coffee products.
The methods and procedures provided by ISO 18862 assist you to enhance the quality of coffee and coffee products ensuring to reduce the negative effects of acrylamide on the health of end-users.
