BS EN 12137:1998

Overview

BS EN 12137:1998 specifies a method for the determination of tartaric acid in grape juices using high performance liquid chromatography (HPLC). This standard is crucial for ensuring the quality and authenticity of grape juice products, which are widely consumed in both domestic and commercial settings.

Key Requirements

The standard outlines the necessary procedures and conditions for accurately measuring tartaric acid levels. Key requirements include:

• Sample Preparation: Proper preparation of grape juice samples is essential to ensure reliable results.
• Chromatographic Conditions: Specific HPLC conditions must be adhered to, including column type, mobile phase composition, and flow rates.
• Calibration Standards: Use of calibration standards is required to quantify tartaric acid concentrations accurately.
• Quality Control: Regular quality control checks must be implemented to maintain the integrity of the testing process.

Implementation Benefits

Implementing BS EN 12137:1998 offers numerous benefits for manufacturers and quality control laboratories:

• Consistency: The standard provides a consistent methodology for testing, which helps ensure uniformity in product quality.
• Regulatory Compliance: Adhering to this standard aids in meeting regulatory requirements for food safety and quality assurance.
• Consumer Confidence: By demonstrating compliance with established standards, manufacturers can enhance consumer trust in their products.
• Market Access: Compliance with BS EN 12137:1998 can facilitate market access, particularly in regions where stringent food safety regulations are enforced.

Compliance Value

Compliance with BS EN 12137:1998 is not merely a regulatory obligation; it is a strategic advantage. By following this standard, businesses can:

• Minimise Risks: Reducing the risk of non-compliance with food safety regulations protects businesses from potential legal issues and financial penalties.
• Enhance Product Quality: Regular testing for tartaric acid levels ensures that products meet consumer expectations for taste and quality.
• Support Product Development: Understanding tartaric acid levels can inform product development and innovation, leading to improved formulations.

In summary, BS EN 12137:1998 is an essential standard for the food technology sector, particularly for those involved in the production and testing of grape juices. Its implementation supports quality assurance, regulatory compliance, and consumer trust, making it a vital tool for businesses in the industry.