Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005

Transcription

1 Deutsche Akkreditierungsstelle GmbH Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025: Period of validity: to Holder of certificate: ADM WILD Europe GmbH & Co. KG Global Analytical Services Rudolf-Wild-Straße , Eppelheim Tests in the fields: physical, physico-chemical and chemical analyzes of raw and process water and food (drinks, concentrates, flavors, raw materials, fruit preparations, dairy and soy products as well as raw materials) Abbreviations used: see last page The testing laboratory is permitted, without being required to inform and obtain prior approval from DAkkS, to use standard testing or equivalent methods listed here with different issue dates. Within the given testing field marked with *, the testing laboratory is permitted, without being required to inform and obtain prior approval from DAkkS, the following: the free choice of standard or equivalent testing methods. Within the given testing field marked with **, the testing laboratory is permitted, without being required to inform and obtain prior approval from DAkkS, the following: the modification, development and refinement of testing methods. The listed testing methods are exemplary. The testing laboratory maintains a current list of all testing methods within the flexible scope of accreditation. This document is a translation. The definitive version is the original German annex to the accreditation certificate. 1/7

2 1 Physical, physico-chemical and chemical testing of food 1.1 Volumetric, titrimetric und electrochemical test methods IFU 11 IFU 3 DIN EN (C 8) ASU L IFU 8 IFU 1A IFU 7A Determination of ph value Determination of titratable acids Determination of electric conductivity (Modification: here in food) Determination of the formol number of fruit and vegetable juices Determination of the brix value (corrected and not corrected) Determination of density Determination of the total sulphuric acid (SO2) 1.2 Determination of ingredients and additives by HPLC using standard detection (HPLC-DAD, HPLC-FLD, HPLC-UV-VIS) ** DIN EN IFU 17a IFU 58 IFU 69 IFU IFU Determination of vitamin B1 by HPLC (Modification: no enzymatic digestion) Determination of ascorbic acid (Modification: here sample preparation using meta-phosphoric acid for stabiliziation) Determination of the citrus flavonoids hesperidin, naringin, eriocitrin und narirutin Determination of hydroxymethylfurfural Fingerprint of anthocyanins Determination of fumaric acid Period of validity: to Translation - 2/7

3 HPLC HPLC HPLC HPLC HPLC HPLC HPLC15 HPLC HPLC36 Determination of sweeteners, preservatives and caffeine Determination of taurine Determination of niacin (vitamin B3), pyridoxol (vitamin B6), and riboflavin (vitamin B2) Determination of vitamin E in vitaminized products Determination of ß-carotin and ß-apo-8-carotenal in vitaminized samples Determination of limonene Determination of quinine Determination of steviol glycosides Determinationn of phlorin / phloroglucinol 1.3 Determination of ingredients and additives by ion chromatography ** IC IFU IFU IC IC IC Determination of sodium cyclamat Determination of nitrate Determination of galacturonic acid Determination of sugar alcohols (chiro-inositol, xylitol, sorbitol, mannitol) Determination of sugars (glucose, fructose, lactose, sucrose, maltose) Determination of malic and tartaric acid Period of validity: to Translation - 3/7

4 IC IC Determination of sugar alchohols (pinitol, myo-inositol, scyllo-inositol) Determination of sucralose 1.4 Photometric testing of ingredients and additives ** ISO IFU 49 Analy/C20D Analy/F03C Determination of substances characteristic of green and black tea Part 1: Content of total polyphenols in tea colorimetric method using Folin-Ciocalteu reagent (Modification: here water extraction) Determination of proline Determination of total carotenoids, calculated as beta-carotene Determination of dye content (synthetic colours) 1.5 Enzymatic determination of ingredients and additives ** ASU L ASU L ASU L ASU L ASU L Testing of food - Enzymatic determination of D-isocitric acid in fruit and vegetable juices - Spectrophotometric determination of NADPH Testing of food - Enzymatic determination of D-glucose and D-fructose in fruit and vegetable juices - Spectrophotometric determination of NADPH Testing of food - Enzymatic determination of sucrose in fruit and vegetable juices - Spectrophotometric determination of NADPH Testing of food - Enzymatic determination of citric acid (citrate) in fruit and vegetable juices - Spectrophotometric determination of NADPH Testing of food - Enzymatic determination of L-malic acid (L-malate) in fruit and vegetable juices - Spectrophotometric determination of NADPH Period of validity: to Translation - 4/7

5 IFU 53 IFU 62 IFU 66 IFU IFU Konelab Konelab Determination of L- and D-lactic acid Determination of D-sorbitol Determination of acetic acid Determination of D-gluconic acid Determination of glycerol Determination of L-aspartic acid Determination of native starch 1.6 Determination of ingredients by liquid chromatography using mass-spectrometric detection (LC-MS) ** HPLC HPLC HPLC HPLC Determination of folic acid (vitamin B9) in vitaminized products Determination of pantothenic acid (vitamin B5) in vitaminized products Determination of biotin in vitaminized products Determination of cyanocobalamin (Vitamin B12) in vitaminized products 1.7 Determination of elements by ICP-OES DIN EN ISO 1188 (E 22) Determination of selected elements using inductively coupled plasma atomic emission spectrometry (ICP-OES) Modification: Na, Ca, Mg, K, P, S, Cu, Fe, Zn, Sn Sample preparation of food Period of validity: to Translation - 5/7

6 1.8 Determination of ingredients by gas chromatography GC Determination of ethanol GC Determination of methanol 2 Testing of raw water and process water 2.1 Physico-chemical and chemical test methods DIN EN (C 8) DIN EN ISO (E 22) DIN H 7-12 Determination of electric conductivity Determination of selected elements using inductively coupled plasma atomic emission spectrometry (ICP-OES) Modification: Na, Ca, Mg, K, P, S, Cu, Fe, Zn, Sn Determination of acid and base capacity Modification: here only the determination of the acid capacity (ph 4,3) 2.2 Testing of ingredients and sum parameters using ready-to-use reagents * LCK LCK LCK LCK LCK LCK LCK Determination of ammonium Determination of chlorid Determination of iron Determination of water hardness Determination of nitrate Determination of nitrite Determination of chemical oxygen demand Period of validity: to Translation - 6/7

7 LCW Determination of manganese Abkürzungen: Analy/xx ASU DIN EN GCxx HPLCxx ICPxx ICxx IFU Konelabxx LCK LCW Other in-house methods Amtliche Sammlung von Untersuchungsverfahren nach 64 LFGB Deutsches Institut für Normung e.v. European Norm In-house methods of gas chromatography In-house methods of high performance liquid chromatography In-house methods of atomic spectrometry using ICP-OES In-house methods of ion chromatography International Federation of Fruit Juice Producers In-house methods of photometry using Konelab system LANGE cuvette tests LANGE pipette tests Period of validity: to Translation - 7/7