ISO 2173:2003 - Standard for Determination of Total Fat in Food Products

The ISO 2173:2003 standard represents a significant benchmark in the field of food technology, providing a reliable and uniform methodology for the determination of total fat content in various food products. Introduced on November 19, 2003, this standard is essential for professionals and organizations involved in food processing, quality control, and nutritional analysis.

Understanding total fat content is crucial in evaluating food quality, nutritional value, and compliance with regulatory standards. The method outlined in ISO 2173:2003 facilitates accurate measurements that are vital for manufacturers aiming to meet consumer demand for transparent labeling and health-conscious product formulations.

Key Features and Benefits

• Standardized Procedure: ISO 2173:2003 specifies a systematic approach to precisely determine total fat content, ensuring consistency across different laboratories and applications.
• Applicability: This standard is applicable to a wide variety of food products, from dairy and meat to plant-based items, making it a versatile tool for food technologists.
• Quality Assurance: Adopting this standard helps companies meet international quality assurance benchmarks, thereby enhancing their marketability in global markets.
• Regulatory Compliance: The methods described align with regulatory requirements, enabling businesses to substantiate claims about fat content on food labels, thus fostering consumer trust.

Implementation and Usage

Implementing ISO 2173:2003 in your food testing protocols not only streamlines your quality control processes but also reinforces your commitment to delivering high-quality products. To apply the standard effectively, professionals need to be familiar with the necessary equipment and techniques outlined within.

The standard is available in both digital and hardcopy formats, priced at £47.00, ensuring accessibility for a wide range of users from small startups to large corporations. By integrating this standard into your operational framework, you can enhance your laboratory's analytical capabilities and ensure the integrity of your product offerings.

Who Should Use ISO 2173:2003?

This standard is indispensable for food scientists, quality control managers, regulatory affairs professionals, and anyone involved in the formulation, testing, and compliance of food products. Adopting ISO 2173:2003 will provide the necessary framework for elucidating fat content, ultimately benefiting your organization and the consumers you serve.

In summary, the ISO 2173:2003 standard is a crucial instrument in the evolving landscape of food technology, providing vital insights into the fat content of food products, thereby supporting informed decision-making for health and compliance.