BS 684-2.43:1988, ISO 7847:1987

Overview

BS 684-2.43:1988, aligned with ISO 7847:1987, provides essential methodologies for the analysis of fats and fatty oils, specifically focusing on the determination of polyunsaturated fatty acids with a cis,cis 1,4-diene structure. This standard is crucial for laboratories and food technology professionals engaged in the quality control and nutritional assessment of food products.

Key Requirements

The standard outlines specific analytical methods that ensure accurate measurement of polyunsaturated fatty acids. Key requirements include:

• Standardised procedures for sample preparation and analysis.
• Calibration protocols for analytical instruments.
• Quality control measures to validate results.
• Documentation of analytical methods and results for traceability.

These requirements are designed to ensure that laboratories can consistently produce reliable and reproducible results, which are critical for compliance with food safety regulations.

Implementation Benefits

Implementing BS 684-2.43:1988 offers numerous benefits for food technology professionals:

• Enhanced Accuracy: The standard provides validated methods that improve the accuracy of fatty acid analysis, which is essential for nutritional labelling and quality assurance.
• Regulatory Compliance: Adhering to this standard helps ensure compliance with food safety regulations, reducing the risk of non-compliance penalties.
• Improved Product Quality: By accurately measuring polyunsaturated fatty acids, manufacturers can enhance product formulations, leading to better health outcomes for consumers.
• Market Competitiveness: Compliance with recognised standards can enhance a company's reputation and marketability, demonstrating commitment to quality and safety.

Compliance Value

Compliance with BS 684-2.43:1988 is vital for any organisation involved in the production or analysis of food products containing fats and oils. The standard not only ensures that products meet legal requirements but also fosters consumer trust in food safety. By implementing these methods, organisations can:

• Minimise risks associated with inaccurate labelling and product formulation.
• Facilitate smoother audits and inspections by regulatory bodies.
• Support claims regarding health benefits associated with polyunsaturated fatty acids.

In conclusion, BS 684-2.43:1988 serves as a critical tool for food technology professionals, ensuring that analytical methods for fats and fatty oils are robust, reliable, and compliant with international standards.