BS EN ISO 12228-1:2014

Overview

BS EN ISO 12228-1:2014 specifies a gas chromatographic method for the determination of individual and total sterol contents in animal and vegetable fats and oils. This standard is crucial for food technology professionals who require precise and reliable measurements of sterol levels to ensure product quality and compliance with regulatory requirements.

Key Requirements

The standard outlines the methodology for extracting sterols from fats and oils, followed by their quantification using gas chromatography. Key requirements include:

• Sample preparation techniques to ensure accurate extraction of sterols.
• Calibration procedures for gas chromatography to ensure reliable results.
• Quality control measures to validate the accuracy of sterol measurements.

Compliance with these requirements is essential for laboratories and manufacturers aiming to meet food safety regulations and quality standards.

Implementation Benefits

Implementing BS EN ISO 12228-1:2014 provides several benefits for food technology professionals:

• Enhanced Product Quality: Accurate determination of sterol content helps in assessing the nutritional value and quality of fats and oils.
• Regulatory Compliance: Adhering to this standard ensures compliance with food safety regulations, reducing the risk of non-compliance penalties.
• Market Confidence: Demonstrating adherence to recognised standards enhances consumer trust and marketability of products.

By following the methodologies outlined in this standard, organisations can improve their analytical capabilities and ensure their products meet industry expectations.

Compliance Value

Compliance with BS EN ISO 12228-1:2014 is not merely a regulatory requirement; it is a strategic advantage. The ability to accurately measure sterol content is vital for:

• Identifying potential health benefits associated with sterols in food products.
• Formulating products that meet specific nutritional claims.
• Conducting research and development for new food products with enhanced health benefits.

Incorporating this standard into laboratory practices ensures that organisations are equipped to meet both current and future demands of the food industry.