1、BRITISH STANDARD BS EN ISO 17189:2003 Incorporating Corrigendum No. 1 Butter, edible oil emulsions and spreadable fats Determination of fat content (Reference method) The European Standard EN ISO 17189:2003 has the status of a British Standard ICS 67.100.20 BS EN ISO 17189:2003 This British Standard
2、 was published under the authority of the Standards Policy and Strategy Committee on 30 October 2003 BSI 25 November 2003 ISBN 0 580 42829 X National foreword This British Standard is the official English language version of EN ISO 17189:2003. It is identical with ISO 17189:2003. The UK participatio
3、n in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European
4、 publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all t
5、he necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on t
6、he interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the I
7、SO title page, pages ii to v, a blank page, pages 1 to 11 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comments 14884 Corrigendum No. 1 25 November 2003 Corrected EN ISO foreword p
8、ageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO17189 September2003 ICS67.100.20 Englishversion Butter,edibleoilemulsionsandspreadablefatsDetermination offatcontent(Referencemethod)(ISO17189:2003) Beurre,mulsionsdhuilealimentaireetmatiresgrasses tartinablesDterminationdelateneurenmatiregrasse
9、 (Mthodederfrence)(ISO17189:2003) Butter,ButterfettemulsionenundStreichfetteBestimmung desFettgehaltes(Referenzverfahren)(ISO17189:2003) ThisEuropeanStandardwasapprovedbyCENon1September2003. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope
10、 an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings uchnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagem
11、adebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCentrehasthesamestatusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Hungary,Iceland,Ireland,Italy,Luxembourg,Malta,
12、Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,SwitzerlandandUn ited Kingdom. EUROPEANCOMMITTEEFORSTANDARDIZATION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2003CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnat
13、ionalMembers. Ref.No.ENISO17189:2003ECORRECTED20031105 Foreword Thisdocument(ENISO17189:2003)hasbeenpreparedbyTechnicalCommitteeISO/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC302“Milkand milkproductsMethodsofsamplingandanalysis“,thesecretariatofwhichisheldbyNEN. ThisEu
14、ropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublicationof anidenticaltextorbyendorsement,atthelatestbyMarch2004,andconflictingnational standardsshallbewithdrawnatthelatestbyMarch2004. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcoun
15、triesareboundtoimplementthisEuropeanStandard:Austria,Belgium,Czech Republic,Denmark,Finland,France,Germany,Greece,Hungary,Iceland,Ireland,Italy, Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,Switzerlandand theUnitedKingdom. Endorsementnotice ThetextofISO17189:2003hasbeenapproved
16、byCENasENISO17189:2003withoutany modifications. ENISO17189:2003 Reference numbers ISO 17189:2003(E) IDF 194:2003(E)INTERNATIONAL STANDARD ISO 17189 IDF 194 First edition 2003-09-15 Butter, edible oil emulsions and spreadable fats Determination of fat content (Reference method) Beurre, mulsions dhuil
17、e alimentaire et matires grasses tartinables Dtermination de la teneur en matire grasse (Mthode de rfrence) ENISO17189:2003IS:98171 O3002(E) ID:491 F3002(E) DPlcsid Fremia ihTs PDF file mya ctnoian emdebt dedyfepcaes. In ccacnadrow eitA hebods licnesilop gnic,y tihs file mirp eb yatnde iv roweb detu
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20、e is siutlbae fsu roe yb ISO memdob rebeis dna IDF antilano ocmmittees. In the unlikely veent that a problem relating to it is f,dnuo lpsaei efnmro tI ehStneC Olar Scerteirata ta teh serddas igleb nevow. ISO dna ID3002 F All irthgs erse.devr lnUeto sswrehise specified, on trap fo this lbupictaion ma
21、eb y cudorperro de tuilizi den yna form ro na ybm ynae,s lecetrinoc ro mceinahcla, incliduntohp gcoiypodna gn micrfoilm, wittuoh repmissii now nritign from eitI rehSro O IDF ta ter ehstcepiev serddas lebwo. ISO cirypothg fofice Itntanreilano iaDtaredeF yrino saCe tsopale 65 eneG 1121-HC 02 av Dimana
22、t Builid gn BoulA draveugust 08 sreyeR e B 0301-Bssurels leT. 14 + 20 947 2111 eTl. 23 + 29 337 888 aFx0 947 22 14 + 974 aFx0 337 2 23 + 431 -Email copyrightisoo.rg -Emailni off-lidif.org We bwww.is.o gro We bwww.fil-ifd. groii ENISO17189:2003 iiiContents Page Foreword iv 1 Scope 1 2 Terms and defin
23、itions. 1 3 Principle. 1 4 Reagents 1 5 Apparatus. 2 6 Sampling 3 7 Preparation of test sample. 3 8 Procedure. 3 8.1 Blank tests. 3 8.1.1 Blank test for method . 3 8.1.2 Blank test for extraction solvent . 3 8.2 Preparation of fat-collecting vessel 3 8.3 Preparation of test portion. 4 8.3.1 Butter a
24、nd edible oil emulsions. 4 8.3.2 Spreadable fats. 4 8.4 Determination 4 9 Calculation and expression of results 6 9.1 Calculation. 6 9.2 Expression of results 6 10 Precision 6 10.1 Interlaboratory tests. 6 10.2 Repeatability 7 10.3 Reproducibility 7 11 Test report 7 Annex A (normative) Blank test to
25、 check the extraction solvent 8 Annex B (informative) Results of interlaboratory trials 9 Bibliography . 11 ENISO17189:2003iv Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing Internatio
26、nal 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 right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO
27、, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical com
28、mittees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the
29、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 17189 IDF 194 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and
30、the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. ENISO17189:2003 vForeword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Comm
31、ittee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analysis and sampling for milk and milk products. Draft I
32、nternational Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50% of IDF National Committees casting a vote. International Standard ISO 17189 IDF 194 was prepared
33、 by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. All work was carried out by the Join
34、t ISO/IDF/AOAC Action Team, Fat, of the Standing Committee on Main components in milk, under the aegis of its project leader, Mr J.M. Evers (NZ). ENISO17189:2003NITERNATNOIAL STANDARD IS:98171 O3002(E) ID:491 F002(3)E1Butter, edible oil emulsions and spreadable fats Determination of fat content (Ref
35、erence method) WARNING The use of this International Standard may involve hazardous materials, operations and equipment. This standard does not purport to address all the safety problems associated with its use. It is the responsibility of the user of this standard to establish safety and health pra
36、ctices and determine the applicability of regulatory limitations prior to use. 1 Scope This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spread
37、s). 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 fat content mass fraction of substances determined by the procedure specified in this International Standard NOTE The fat content is expressed as a mass fraction in percent. 2.2 edible oil e
38、mulsion high fat product ( 75 % fat) having the same constituents as butter but a composition that does not meet the Codex definition for butter NOTE Reduced fat butters (e.g. 3/4 fat, 1/2 fat) are considered to belong to the class of spreadable fats. 3 Principle Fat is extracted from the test porti
39、on using a specified solvent. The solvent/fat phase is separated from the aqueous phase and transferred quantitatively to a fat-collecting vessel. The solvent is removed by distillation or evaporation and the mass of substances extracted is determined. 4 Reagents Use only reagents of recognized anal
40、ytical grade, unless otherwise specified, and distilled or demineralized water or water of equivalent purity. The reagents shall leave no appreciable residue upon evaporation when the determination is carried out by the method specified (see 8.1.2). ENISO17189:20032 4.1 Extraction solvent, petroleum
41、 ether, with any boiling range between 30 C and 60 C, or, as equivalent, n-hexane CH 3 (CH 2 ) 4 CH 3 , with a boiling point of 69 C, both complying with the requirements for the extraction solvent blank test (8.1.2). 4.2 Ethanol (C 2 H 5 OH), of concentration at least 94 % (volume fraction). 4.3 Co
42、ngo-red solution Dissolve 1 g of Congo-red in about 50 ml of water in a 100 ml one-mark volumetric flask. Make up to the mark with water. WARNING Take appropriate safety precautions when handling Congo-red solid as this chemical may be a carcinogen. NOTE The use of this solution, which helps the ana
43、lyst to better see the interface between the solvent layer and the aqueous layer, is optional (see 8.4.1). Other aqueous colour indicators may be used provided they do not affect the fat result. 5 Apparatus WARNING As the determination involves the use of volatile flammable solvents, all electrical
44、apparatus used shall comply with legislation relating to the hazards in using such solvents. Usual laboratory equipment and, in particular, the following. 5.1 Analytical balance, with a readability of 0,1 mg. 5.2 Drying oven, electrically heated, ventilated, thermostatically controlled, capable of m
45、aintaining a temperature of 102 C 2 C throughout its working space. The oven shall be fitted with a suitable thermometer. 5.3 Desiccator, containing a suitable drying agent, for example, freshly dried silica gel with hygrometric indicator. If the method is used purely to obtain a routine result, tha
46、t is, where high accuracy and precision are not required, then the fat-collecting vessels may be cooled to the temperature of the weighing room on the laboratory bench protected from dust. 5.4 Fat-collecting vessels, such as glass boiling flasks with ground necks, of capacity 125 ml, or metal dishes
47、. When using metal dishes, it is recommended to use dishes with relatively high walls (e.g. 6 cm). This will reduce the risk of fat loss through splashing of the solvent during solvent transfer from the centrifuge tube to the fat-collecting vessel, or through vigorous boiling during the evaporation
48、of the solvent. 5.5 Boiling aids, fat free, of non-porous porcelain or silicon carbide (optional when metal dishes are used). 5.6 Tongs, made of metal, or cotton gloves, for holding the fat-collecting vessels (5.4). 5.7 Leak-proof centrifuge tubes, with screw cap, of capacity 50 ml, of plastic which is resistant to the solvent (4.1) for at least the duration of the test. NOTE Tube
