BS EN 12147:1997

Overview

BS EN 12147:1997 is a critical standard in the field of food technology, specifically designed for the determination of titratable acidity in fruit and vegetable juices. This standard provides a systematic method to measure the acidity levels, which is essential for quality control, product formulation, and compliance with food safety regulations.

Key Requirements

The standard outlines the necessary procedures and equipment required for accurately measuring titratable acidity. Key requirements include:

• Sample Preparation: Proper collection and preparation of juice samples to ensure accurate results.
• Reagents: Specification of reagents used in the titration process, including their concentrations and purity.
• Titration Method: Detailed step-by-step instructions for conducting the titration, including the endpoint determination.
• Calculation of Results: Guidelines for calculating titratable acidity and reporting results in a standardised format.

Implementation Benefits

Adopting BS EN 12147:1997 offers several practical benefits for manufacturers and quality assurance professionals:

• Quality Control: Regular testing of titratable acidity helps maintain product consistency and quality, ensuring that juices meet consumer expectations.
• Regulatory Compliance: Compliance with this standard aids in meeting legal requirements for food safety and labelling, reducing the risk of non-compliance penalties.
• Product Development: Understanding acidity levels is crucial for product formulation, allowing manufacturers to innovate and improve their offerings.
• Consumer Trust: Adherence to established standards enhances consumer confidence in product safety and quality.

Compliance Value

BS EN 12147:1997 is recognised across the food industry as a benchmark for quality and safety. Compliance with this standard not only ensures that products are safe for consumption but also facilitates international trade by meeting export requirements. By implementing the methodologies outlined in this standard, food manufacturers can:

• Enhance Product Safety: Regular monitoring of acidity levels helps prevent spoilage and maintains the nutritional integrity of juices.
• Streamline Processes: Standardised procedures reduce variability in testing, leading to more reliable results and efficient quality control processes.
• Support Certification: Many certification bodies require compliance with recognised standards, making BS EN 12147:1997 essential for obtaining certifications such as ISO 22000.

In conclusion, BS EN 12147:1997 is an essential standard for the food technology sector, providing a reliable method for determining titratable acidity in fruit and vegetable juices. Its implementation not only supports compliance with food safety regulations but also enhances product quality and consumer trust.