BS ISO 21446:2019

Comprehensive Food Technology Standard: BS ISO 21446:2019

Ensure your food production processes meet the highest international standards with BS ISO 21446:2019. This essential food technology guideline provides a comprehensive framework for quality control, safety, and compliance in the food industry.

Key Benefits of BS ISO 21446:2019:

• Compliance and Certification: Demonstrate adherence to global best practices and regulatory requirements with this ISO-approved standard.
• Quality Assurance: Implement robust quality control measures to deliver consistently high-quality food products.
• Process Optimization: Streamline your operations and identify opportunities for improvement based on industry-leading methodologies.
• Competitive Advantage: Differentiate your brand by showcasing your commitment to food safety and quality.

Detailed Specifications

BS ISO 21446:2019 is an identical adoption of the international standard ISO 21446:2019, covering the following key areas:

Scope

This standard specifies requirements and provides guidance for the determination of the content of total dietary fiber, including resistant starch and non-digestible oligosaccharides, in foods and food products. It is applicable to a wide range of food matrices, including cereals, fruits, vegetables, and processed food products.

Normative References

• ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
• ISO 5725-2, Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
• ISO 5725-6, Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
• ISO 16472, Animal and vegetable fats and oils — Determination of the content of trans fatty acid isomers of vegetable fats and oils

Test Methods

BS ISO 21446:2019 outlines the following test methods for the determination of total dietary fiber, resistant starch, and non-digestible oligosaccharides:

• Enzymatic-Gravimetric Method: A comprehensive approach that includes the determination of insoluble and soluble dietary fiber, resistant starch, and non-digestible oligosaccharides.
• Enzymatic-Colorimetric Method: A simplified method that focuses on the determination of total dietary fiber, including resistant starch and non-digestible oligosaccharides.

The standard also provides guidance on sample preparation, reagents, and equipment required for accurate and reliable testing.

Ensure Compliance and Quality with BS ISO 21446:2019

By implementing the guidelines and requirements outlined in BS ISO 21446:2019, food producers and manufacturers can demonstrate their commitment to food safety, quality, and compliance with international standards. Invest in this essential food technology standard today to elevate your brand, optimize your operations, and deliver consistently high-quality products to your customers.