BS 684-1.6:1988, ISO 935:1988

Overview

BS 684-1.6:1988, aligned with ISO 935:1988, provides a comprehensive framework for the analysis of fats and fatty oils. This standard specifically focuses on the physical methods employed to determine the titre of fats and oils, which is a critical parameter in assessing their quality and suitability for various applications in the food industry. The titre, or melting point, is essential for understanding the physical properties of fats and oils, influencing their behaviour in food formulations and processing.

Key Requirements

The standard outlines specific methodologies for the determination of titre, ensuring consistency and reliability in results. Key requirements include:

• Standardised procedures for sample preparation and analysis
• Calibration of equipment to ensure accuracy
• Use of appropriate solvents and reagents
• Detailed documentation of results for traceability

These requirements are designed to facilitate accurate measurement and reporting, which are crucial for compliance with food safety regulations.

Implementation Benefits

Adopting BS 684-1.6:1988 offers several practical benefits for food manufacturers and compliance professionals:

• Quality Assurance: By adhering to this standard, companies can ensure that their fats and oils meet specified quality criteria, thereby enhancing product integrity.
• Regulatory Compliance: Compliance with this standard aids in meeting national and international food safety regulations, reducing the risk of non-compliance penalties.
• Consistency in Production: Implementing standardised methods leads to consistent product quality, which is vital for consumer trust and brand reputation.
• Improved Research and Development: Accurate titre determination supports R&D efforts in developing new food products and formulations.

Compliance Value

Compliance with BS 684-1.6:1988 not only ensures adherence to industry standards but also provides a competitive edge in the marketplace. By demonstrating a commitment to quality and safety, businesses can enhance their reputation among consumers and regulatory bodies. Furthermore, the standard's alignment with international ISO guidelines facilitates global trade and acceptance of products across borders.

In summary, BS 684-1.6:1988 serves as a vital tool for food technology professionals, enabling them to maintain high standards of quality and compliance in the analysis of fats and fatty oils. Its implementation is essential for ensuring product safety, enhancing consumer confidence, and supporting the overall integrity of the food supply chain.