ISO 1108:1992 (R09)

Overview

ISO 1108:1992 (R09) establishes the standardised method for determining non-volatile ether extract content in spices and condiments. This international standard provides food manufacturers, quality control laboratories, and regulatory bodies with a reliable analytical procedure for measuring fat and oil content in these products. The standard ensures consistent testing methodology across different facilities and jurisdictions, supporting accurate product labelling and quality assessment.

The non-volatile ether extract determination is crucial for nutritional analysis, product development, and compliance with food labelling regulations. This method specifically targets compounds extractable by diethyl ether, providing valuable data for food composition databases and regulatory submissions.

Key Requirements

The standard specifies detailed procedures for sample preparation, extraction methodology, and result calculation. Key technical requirements include:

• Precise sample grinding and homogenisation procedures to ensure representative testing
• Controlled extraction conditions using diethyl ether as the specified solvent
• Standardised apparatus specifications including extraction vessels and heating equipment
• Defined extraction time and temperature parameters for consistent results
• Specific procedures for solvent removal and residue weighing
• Calculation methods for expressing results as percentage by mass
• Quality control measures including blank determinations and duplicate testing

The methodology addresses potential interference factors and provides guidance for handling different spice and condiment matrices. Sample size requirements and preparation techniques are specified to accommodate the diverse physical characteristics of these products.

Implementation Benefits

Adopting ISO 1108:1992 delivers significant operational advantages for food industry professionals. Laboratories gain access to a proven analytical method that produces reliable, reproducible results across different testing environments. The standardised approach eliminates variability between testing facilities, supporting consistent quality control programmes.

Food manufacturers benefit from accurate fat content data essential for nutritional labelling compliance. The method supports product development activities by providing precise compositional information for formulation optimisation. Quality assurance teams can establish meaningful specifications and monitor batch-to-batch consistency using this standardised approach.

Regulatory compliance is enhanced through use of internationally recognised methodology. The standard supports submissions to food safety authorities and facilitates trade by providing mutually acceptable testing procedures. Documentation requirements are clearly defined, supporting audit and inspection activities.

Compliance Value

ISO 1108:1992 addresses critical regulatory requirements for food composition analysis. The standard aligns with international food safety frameworks and supports compliance with nutritional labelling regulations across multiple jurisdictions. Testing laboratories can demonstrate technical competence by implementing this recognised methodology.

The standard provides traceability and documentation requirements essential for regulatory submissions. Method validation data supports laboratory accreditation processes and quality management system implementation. Regular use of this standard demonstrates commitment to analytical excellence and regulatory compliance.

For import and export activities, ISO 1108:1992 provides internationally accepted testing procedures that facilitate trade relationships. The method supports dispute resolution by providing objective, standardised analytical results. Regulatory authorities recognise this standard as appropriate methodology for official control purposes.

Technical Applications

The standard applies to a wide range of spice and condiment products including ground spices, spice blends, dried herbs, and seasoning mixtures. The method accommodates products with varying fat content levels and different physical characteristics.

Laboratory implementation requires standard analytical equipment including extraction apparatus, analytical balances, and drying ovens. The procedure integrates effectively with existing quality control workflows and can be performed alongside other routine analyses.

Results from ISO 1108:1992 testing support nutritional database development, product specification establishment, and ingredient authentication programmes. The data contributes to comprehensive product characterisation and supports evidence-based quality decisions.