BS EN 14105:2020 - Standard for the Determination of the Oxidative Stability of Fats

BS EN 14105:2020 is an essential standard for professionals within the food technology sector, particularly those involved in the production, quality control, and analysis of fats and oils. Published on December 11, 2020, this standard facilitates the standardized testing of the oxidative stability of fats and oils, which is critical to ensuring product quality, shelf life, and safety.

Oxidative instability can lead to the degradation of valuable nutrients and the development of off-flavours, which can severely impact the consumption quality of food products. BS EN 14105:2020 outlines a systematic approach to assess the stability of lipids against oxidative rancidity. The standard specifies a method for the determination of the induction period for oils and fats, helping producers evaluate the performance of their products under oxidative conditions.

This standard is particularly relevant for manufacturers and suppliers of edible oils, margarine, and spreads, as well as those involved in the formulation of food products that contain lipid components. Understanding the oxidative stability of different fats not only aids in improving product formulations but also enhances traceability and compliance with regulatory requirements.

BS EN 14105:2020 presents detailed procedures that ensure repeatable and reproducible results, thus empowering laboratories and manufacturers to meet consumer demand for high-quality edible products. The use of ISO methodology enhances the credibility and reliability of the information obtained from the testing procedures.

Designed for a broad audience, this standard is invaluable for food scientists, quality assurance professionals, product developers, and regulatory bodies, both in the UK and across Europe. By adhering to BS EN 14105:2020, organizations can ensure that they are meeting necessary quality benchmarks and adhering to industry regulations, ultimately securing their position in a competitive marketplace.

The pricing for this vital reference document is set at £220.00, reflecting the comprehensive nature of the standards and the importance of maintaining quality in food production. Available in both PDF and hardcopy formats, BS EN 14105:2020 is accessible to users who prefer digital or physical copies for their reference libraries.

Overall, BS EN 14105:2020 is a vital tool for anyone involved in food technology who seeks to enhance their understanding and application of oxidative stability testing in fats and oils, ensuring that products are safe, palatable, and enjoyable for consumers.