BS 684-1.11:1976

Overview

BS 684-1.11:1976 outlines the methods of analysis for fats and fatty oils, specifically focusing on the physical methods for determining penetration value. This standard is crucial for professionals in food technology, ensuring that the quality and consistency of fats and oils meet industry requirements.

Key Requirements

The standard provides detailed procedures for measuring the penetration value of fats and fatty oils, which is a key indicator of their physical properties. The penetration value is determined by assessing the depth to which a standard needle penetrates a sample under specified conditions. This measurement is vital for understanding the texture and spreadability of fat-based products.

• Test Sample Preparation: Proper preparation of the sample is essential to ensure accurate results. The sample must be representative and free from contaminants.
• Equipment Calibration: All equipment used in the testing process must be calibrated according to the specifications outlined in the standard.
• Environmental Conditions: The tests must be conducted under controlled temperature and humidity to prevent variations in results.

Implementation Benefits

Implementing the guidelines set forth in BS 684-1.11:1976 provides several benefits to compliance professionals and food manufacturers:

• Quality Assurance: Regular testing according to this standard helps maintain the quality of fats and oils, ensuring they meet consumer expectations and regulatory requirements.
• Consistency in Production: By adhering to the standard, manufacturers can achieve consistency in their products, which is critical for brand reputation and customer satisfaction.
• Regulatory Compliance: Compliance with BS 684-1.11:1976 aids in meeting national and international food safety regulations, reducing the risk of non-compliance penalties.

Compliance Value

Adhering to BS 684-1.11:1976 not only ensures compliance with food safety regulations but also enhances the credibility of the manufacturer. By demonstrating a commitment to quality and safety, companies can build trust with consumers and stakeholders. Furthermore, compliance with this standard can facilitate smoother audits and inspections by regulatory bodies.

In conclusion, BS 684-1.11:1976 serves as a vital tool for professionals in the food technology sector. It provides clear methodologies for the analysis of fats and fatty oils, ensuring that products meet the necessary quality and safety standards. By implementing the practices outlined in this standard, companies can enhance their operational efficiency, maintain product integrity, and uphold consumer trust.