1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS ISO 24114:2011Instant coffee Criteria forauthenticityBS ISO 24114:2011 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 24114:2011.The UK
2、 participation in its preparation was entrusted to TechnicalCommittee AW/15, Coffee.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its c
3、orrectapplication. BSI 2011ISBN 978 0 580 66465 6ICS 67.140.20Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy Committee on 31 May 2011.Amendments issued since publicationDate T
4、ext affectedBS ISO 24114:2011Reference numberISO 24114:2011(E)ISO 2011INTERNATIONAL STANDARD ISO24114First edition2011-04-01Instant coffee Criteria for authenticity Caf soluble Critres dauthenticit BS ISO 24114:2011ISO 24114:2011(E) PDF disclaimer This PDF file may contain embedded typefaces. In acc
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9、ffice Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2011 All rights reservedBS ISO 24114:2011ISO 24114:2011(E) ISO 2011 All rights reserved iiiForeword ISO (the International Organization for Sta
10、ndardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the righ
11、t to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International
12、Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an
13、 International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 2
14、4114 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. BS ISO 24114:2011ISO 24114:2011(E) iv ISO 2011 All rights reservedIntroduction Soluble coffee represents a sizable fraction of international trade. National and supranational regulations on the ingredients
15、 acceptable in soluble coffee, in mixtures thereof, and on their declaration are available. In order to avoid incorrect declarations that adulterated products are 100 % pure soluble coffee, thus deceiving the consumers and causing unfair competition between manufacturers, statistically sound criteri
16、a for the authenticity of soluble coffee are necessary, when subsequent official measures are to be applied. An International Standard defining the appropriate criteria is therefore justified. BS ISO 24114:2011INTERNATIONAL STANDARD ISO 24114:2011(E) ISO 2011 All rights reserved 1Instant coffee Crit
17、eria for authenticity 1 Scope This International Standard specifies criteria for authenticity of soluble (instant) coffee. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undat
18、ed references, the latest edition of the referenced document (including any amendments) applies. ISO 3509, Coffee and coffee products Vocabulary ISO 11292, Instant coffee Determination of free and total carbohydrate contents Method using high-performance anion-exchange chromatography 3 Terms and def
19、initions For the purposes of this document, the terms and definitions given in ISO 3509, ISO 11292 and the following apply. 3.1 pure soluble coffee products prepared by the extraction of roasted coffee beans exclusively, as defined in international and national regulations NOTE 1 See References 1, w
20、hose Article 2 gives the definition of “soluble coffee”, and 2, whose annex describes authentic educts and the proper production of soluble coffee. NOTE 2 Pure soluble coffees have free and total carbohydrate profiles, which depend both on the nature and quality of the green coffee beans used for th
21、eir manufacture and on processing. The variations of the profiles have been clearly established. 3.2 soluble coffee mixture mixture prepared by the co-extraction or the separate extraction of roasted coffee beans and of materials other than coffee beans NOTE The composition of soluble coffee mixture
22、s shall be clearly declared on the label. This category of products shall comply with international or local regulations. 3.3 adulterated soluble coffee products prepared by the co-extraction or the separate extraction of roasted coffee beans and of raw or roasted materials other than coffee beans,
23、where the product is sold as pure soluble coffee and the addition of the non-coffee bean material is not declared on the label NOTE Such an addition shifts the free and total carbohydrates outside their natural ranges of variation. This change in the carbohydrate profile indicates adulteration, as o
24、utlined in the literature, and in international regulations and statements; see References 3 and 4. Reference 3 explicitly mentions proof of authenticity of soluble coffee. BS ISO 24114:2011ISO 24114:2011(E) 2 ISO 2011 All rights reserved4 Detection of adulteration 4.1 General The adulteration is de
25、tected by the determination of the carbohydrate content. 4.2 Method of analysis Use the method of analysis specified in ISO 11292 to determine the carbohydrate content. 4.3 Distinctive carbohydrates The determination of the content of two indicator carbohydrates, namely total glucose and total xylos
26、e, is sufficient to establish authenticity, independently of the commercial quality of the coffee or of the processing conditions used for the preparation of the soluble coffee. 5 Proof of authenticity 5.1 Maximum content of carbohydrate indicators in pure soluble coffee The maximum content of the c
27、arbohydrate indicators has been determined from the analysis of over 1 000 samples of commercial soluble coffees. The soluble coffees analysed were produced and marketed by different manufacturers in several coffee-producing and coffee-consuming countries, thus covering a wide range of origins, comm
28、ercial qualities, and conditions of processing. The analyses were carried out in different laboratories, all applying ISO 11292. The maximum contents of the carbohydrate indicators were calculated using a statistical model called mixture of distributions. The model assumes that the observed overall
29、distribution of a carbohydrate indicator is actually a mixture of several distributions, corresponding to pure soluble coffee and different kinds of adulterated coffees. The distribution with the lowest carbohydrate contents is associated with pure soluble coffee. The maximum content of the carbohyd
30、rate is then defined by using a 99 % credibility interval (see Reference 5). The maximum content of total glucose and total xylose, expressed as a percentage by mass on dry basis, is given in Table 1. 5.2 Specification limits of carbohydrate indicators in commercial soluble coffee The specification
31、limit of an indicator carbohydrate is the maximum permitted concentration, above which a soluble coffee is considered as adulterated. The limit is defined as the sum of the maximum content and the expanded uncertainty. The expanded uncertainty has been calculated at a 95 % confidence level, by multi
32、plying the standard uncertainty by a coverage factor of 2; see Reference 6. Expanded uncertainty and specification limits of total glucose and total xylose, expressed as a percentage by mass on dry basis, are given in Table 1. BS ISO 24114:2011ISO 24114:2011(E) ISO 2011 All rights reserved 3Table 1
33、Maximum content of carbohydrate indicators in pure soluble coffee, expanded uncertainty and specification limit Carbohydrate Maximum contenta% mass fraction Expanded uncertaintyb% Specification limit % Total glucose 2,32 0,14 2,46 Total xylose 0,42 0,03 0,45 aSource: Reference 5. bSource: Reference
34、6. 5.3 Use of the specification limits A commercial product sold as 100 % pure soluble coffee, analysed in accordance with the method specified in ISO 11292, with a total glucose or a total xylose content exceeding its corresponding specification limit shall be considered as adulterated. For this st
35、atement, no further uncertainty of the result needs to be taken into account, as the specification limits have already been set with allowance for measurement uncertainty; see Reference 7. BS ISO 24114:2011ISO 24114:2011(E) 4 ISO 2011 All rights reservedBibliography 1 INTERNATIONAL COFFEE ORGANIZATI
36、ON. International Coffee Agreement 2001. London: ICO, 2000. 44 p. 2 Directive 1999/4/EC of the European Parliament and of the Council of 22 February 1999, relating to coffee extracts and chicory extracts. Off. J. 13 March 1999, L 66, pp. 26-29 3 Commission Directive 2001/54/EC of 11 July 2001 repeal
37、ing Directive 79/1066/EEC laying down Community methods of analysis for testing coffee extracts and chicory extracts. Off. J. 13 July 2001, L 191, p. 42 4 AFCASOLE (Association of European producers of soluble coffee) statement on the authenticity of soluble coffees of 6 July 1995; as confirmed by t
38、he ECF (European Coffee Federation, legal successor of AFCASOLE) in January 2007 5 GIRARD, P., STBER, P., BLANC, M., PRODOLLIET, J. Carbohydrate specification limits for the authenticity assessment of soluble (instant) coffee: Statistical approach. J. AOAC Int. 2006, 89(4), pp. 999-1003 6 STBER, P.,
39、 GILLER, V., SPACK, L., PRODOLLIET, J. Estimation of the measurement uncertainty of the high-performance anion-exchange chromatographic determination of carbohydrates in soluble (instant) coffee. J. AOAC Int. 2004, 87(3), pp. 647-656 7 Reports on tasks for scientific cooperation (2002), Measurement
40、uncertainty and recovery SANCO/1020/2002-rev.1 March 2002. BS ISO 24114:2011BS ISO 24114:2011ISO 24114:2011(E) ICS 67.140.20 Price based on 4 pages ISO 2011 All rights reserved This page deliberately left blankBSI is the independent national body responsible for preparing British Standardsand other
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