BS EN ISO 1666:1998

Overview

BS EN ISO 1666:1998 specifies a method for determining the moisture content of starch using an oven-drying technique. This standard is essential for professionals in food technology, particularly those involved in the analysis and quality control of starch products. Accurate moisture measurement is critical for ensuring product quality, stability, and compliance with regulatory requirements.

Key Requirements

The standard outlines the procedure for measuring moisture content, which includes the following key requirements:

• Sample Preparation: Samples must be representative and prepared according to specified guidelines to ensure accuracy.
• Oven-Drying Conditions: The standard defines the temperature and duration for drying samples, ensuring consistent results across different laboratories.
• Calibration: Equipment used must be calibrated to maintain precision in measurements.
• Reporting Results: Results must be reported in a specified format, detailing the moisture content as a percentage of the sample weight.

Implementation Benefits

Implementing BS EN ISO 1666:1998 provides several practical benefits for food technology professionals:

• Quality Assurance: Regular moisture content testing helps maintain product quality and consistency, which is vital for customer satisfaction.
• Regulatory Compliance: Adhering to this standard ensures compliance with food safety regulations, reducing the risk of legal issues.
• Improved Product Stability: Understanding moisture content aids in predicting product shelf life and stability, allowing for better inventory management.
• Enhanced Research and Development: Accurate moisture measurements support product development initiatives, enabling the formulation of new starch-based products.

Compliance Value

Compliance with BS EN ISO 1666:1998 is not only a matter of regulatory adherence but also a strategic advantage in the food industry. By following this standard, organisations can:

• Demonstrate Commitment: Show commitment to quality and safety standards, enhancing brand reputation.
• Facilitate Trade: Ensure products meet international standards, facilitating trade and export opportunities.
• Reduce Waste: Accurate moisture content analysis can lead to reduced waste and improved resource efficiency.
• Support Continuous Improvement: Establish a framework for continuous improvement in quality control processes.

In conclusion, BS EN ISO 1666:1998 is a fundamental standard for the food technology sector, particularly for those working with starch. Its implementation not only ensures compliance but also enhances product quality and operational efficiency.