What is ISO 7305-Fat acidity in milled cereal products about?
ISO 7305 discusses milled cereal products. ISO 7305 is an international standard that provides for the determination of the fat acidity in milled cereal products to reduce the health impact of fatty acids.
ISO 7305 specifies a method for the determination of the fat acidity of milled cereal products. ISO 7305 applies to flours and semolina's obtained from wheat and durum wheat, and to pasta.
ISO 7305 describes a method of estimating the quantity of long-chain, non-esterified fatty acids which are liberated by the action of lipase during the storage of milled cereal products ISO 7305 provides a sensitive and significant test to characterize the state of conservation and the utilization values of these products.
Note: BS ISO 7305 also applies to grains, flours and semolina obtained from maize, rye flour, and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.
Who is ISO 7305-Fat acidity in milled cereal products for?
ISO 7305 on fat acidity in milled cereal products is useful for:
- Food Scientists
- Food laboratories
- Food technologists
- Food health and safety departments
Why should you use ISO 7305-Fat acidity in milled cereal products?
Fat acidity is a sensitive and important parameter to determine cereal product quality. It can be an indicator of biochemical changes during the storage of cereal products.
ISO 7305 provides you with apparatus, sampling, test methods, determination of moisture content of test sample, procedures, precision, and much more.
The test methods and procedures provided by ISO 7305 assist you in determining fat acidity in milled cereal products and ensure reducing the risk of heart disease and stroke.
By adopting ISO 7305 you can improve the quality of milled cereal products and produce a high-quality product.
What is changed since the last update?
BS ISO 7305:2019 supersedes ISO 7305:1998, which is withdrawn. BS ISO 7305:2019 has made some technical changes compared to the previous edition ISO 7305:1998. These include:
- The indicator has been modified and the procedure relating to laboratory practices has been revised
- The expression of results has been changed to milligrams of sodium hydroxide per 100 g of dry matter for more precision
