BS EN ISO 11216:1998

Overview

BS EN ISO 11216:1998 is a crucial standard in the field of food technology, specifically addressing the determination of carboxymethyl groups in carboxymethyl starch. This standard provides a systematic approach to quantifying the content of these functional groups, which are essential for understanding the properties and applications of modified starches in various food products.

Key Requirements

The standard outlines the methodology for assessing the carboxymethyl content in starches, which is vital for manufacturers and quality control laboratories. Key requirements include:

• Preparation of samples in accordance with specified protocols to ensure accuracy.
• Use of appropriate analytical techniques to measure carboxymethyl groups.
• Adherence to calibration procedures to validate the results obtained.
• Documentation of results in a manner that meets regulatory and quality assurance standards.

Implementation Benefits

Implementing BS EN ISO 11216:1998 offers several benefits for food manufacturers and processors:

• Quality Assurance: By following this standard, companies can ensure the consistency and quality of their modified starch products, which is critical for consumer safety and satisfaction.
• Regulatory Compliance: Adhering to this standard helps businesses meet national and international food safety regulations, reducing the risk of non-compliance penalties.
• Enhanced Product Development: Understanding the carboxymethyl content allows for better formulation of food products, leading to improved texture, stability, and shelf life.
• Market Competitiveness: Companies that demonstrate compliance with recognised standards can enhance their market position by showcasing their commitment to quality and safety.

Compliance Value

Compliance with BS EN ISO 11216:1998 is not merely a regulatory obligation; it is a strategic advantage. The standard provides a framework that supports:

• Traceability: Documentation and reporting requirements ensure that results can be traced back through the supply chain, enhancing transparency.
• Consumer Trust: Adherence to recognised standards fosters trust among consumers, who are increasingly concerned about food safety and quality.
• Operational Efficiency: Standardised procedures reduce variability in testing and production processes, leading to more efficient operations and reduced waste.

In conclusion, BS EN ISO 11216:1998 serves as an essential tool for food technology professionals. By implementing the guidelines set forth in this standard, businesses can achieve higher quality products, ensure compliance with regulatory frameworks, and ultimately enhance their competitive edge in the food industry.