RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN PART I METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER OF

Transcription

1 RECOMMENDED METHODS OF ANALYSS AND SAMPLNG CODEX STAN PART METHODS OF ANALYSS AND SAMPLNG BY ALPHABETCAL ORDER OF COMMODTY CATEGORES AND NAMES 1

2 Table of Contents Cereals, Pulses and Legumes and Derived Products Cocoa Products and Chocolate Fats and Oils and Related Products Fish and Fishery Products Foods for Special Dietary Uses Fruit Juices Milk and Milk Products Natural Mineral Waters Processed Fruits and Vegetables Processed Meat and Poultry Products and Soups and Broths Quick Frozen Fruits and Vegetables Sugars and Honey Miscellaneous Products 2

3 Commodity Standard Provision Method Principle Type Cereals, Pulses and Legumes and Derived Products Certain pulses Moisture SO 665:1977 (confirmed 1995) Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Ash AOAC SO 2171:1993 CC Method No 104/1 (1990) Fat, crude AOAC F; C (ether extraction) Moisture SO 712:1998 CC Method No 110/1 (1986) Particle size (granularity) AOAC Sieving Protein CC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion Ash (semolina) AOAC SO 2171:1993 Moisture SO 712:1998 CC Method 110/1 (1986) Protein (N x 5.7) CC Method No 105/1 Titrimetry, Kjeldahl digestion Sampling Described in the Standard (According to Codex Sampling nstructions) - - Maize (corn) Aflatoxins, total AOAC Holaday-Velasco mini column Maize (corn) Moisture SO 6540:1980 (confirmed 1994) Peanuts (raw) Aflatoxins, total AOAC mmunoaffinity column (Aflatest) Peanuts (raw) Aflatoxins, total AOAC Thin layer chromatography 3

4 Commodity Standard Provision Method Principle Type Peanuts (intended for further processing) Peanuts (intended for further processing) Aflatoxins, total AOAC Romer minicolmn Aflatoxins, total AOAC Holaday-Velasco minicolumn Pearl millet flour Ash AOAC Pearl millet flour Colour Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp , Food Trade Press Ltd, London, Colorimetry using specific colour grader Pearl millet flour Fat, crude AOAC F; C (ether extraction) Pearl millet flour Fibre, crude SO 5498:1981 (B.5 Separation) Pearl millet flour Moisture SO 712:1998 CC Method No 110/1 (1986) Pearl millet flour Protein AOAC Titrimetry, Kjeldahl digestion Sorghum flour Ash AOAC SO 2171:1993 CC Method No 104/1 (1990) Sorghum flour Colour Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp , Food Trade Press Ltd, London, Colorimetry using specific colour grader Sorghum flour Fat, crude AOAC F; C (ether extraction) Sorghum flour Fibre, crude CC Method No 113 (1972) SO 6541:1981 (confirmed 1996) Sorghum flour Moisture SO 712:1998 CC Method No 110/1 (1986) Sorghum flour Particle size (granularity) AOAC Sieving Sorghum flour Protein CC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion Sorghum flour Tannins SO 9648:1988 (confirmed 1994) Spectrophotometry V V 4

5 Commodity Standard Provision Method Principle Type Sorghum grains Ash AOAC SO 2171:1993 CC Method No 104/1 (1990) 5 Sorghum grains Fat, crude AOAC F, C (ether extraction) Sorghum grains Moisture SO 6540:1980 (confirmed 1994) Sorghum grains Protein CC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion Sorghum grains Tannins SO 9648:1988 (confirmed 1994) Spectrophotometry Soy protein products Ash AOAC SO 2171:1993 (Method B) Soy protein products Fat CAC/RM Method 1 (extraction) Soy protein products Fibre, crude SO 5498:1981 Soy protein products Moisture AOAC (vacuum oven) Soy protein products Protein AOAC D (using factor 6.25) Titrimetry, Kjeldahl digestion Vegetable protein products Ash AOAC SO 2171:1993 (Method B), Direct Vegetable protein products Fat CAC/RM Method 1 (extraction) Vegetable protein products Fibre, crude AACC (1982) Ceramic fiber filteration Vegetable protein products Moisture AOAC (vacuum oven) Vegetable protein products Protein AOAC D (using factor 6.25) Titrimetry, Kjeldahl digestion Wheat flour Ash AOAC SO 2171:1993 CC Method No 104/1 (1990) Wheat flour Fat acidity AOAC Titrimetry Wheat flour Moisture SO 712:1998 CC Method No 110/1 (1986) Wheat flour Particle size (granularity) AOAC Sieving

6 Commodity Standard Provision Method Principle Type Wheat flour Protein CC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion Wheat gluten Denaturation of gluten AACC Method Pharinography Wheat gluten Fibre, crude AOAC Ceramic fiber filteration Wheat gluten Protein AOAC (using factor 6.25) Titrimetry, Kjeldahl digestion Wheat gluten Sampling SO 2170: Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Ash AOAC Fat, crude AOAC F; C (ether extraction) Fibre, crude SO 5498:1981 (B.5 Separation) Moisture SO 712:1998 CC Method No 110/1 (1986) 6 Protein AOAC Titrimetry, Kjeldahl digestion Whole maize (corn) meal Ash AOAC SO 2171:1993 CC Method No 104/1 (1990) Whole maize (corn) meal Fat, crude AOAC F; C (ether extraction) Whole maize (corn) meal Moisture SO 712:1998 CC Method No 110/1 (1986) Whole maize (corn) meal Particle size (granularity) AOAC Sieving Whole maize (corn) meal Protein CC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion Cocoa Products and Chocolate Cocoa products and chocolate Arsenic AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Chocolate Ash, total AOAC (at 600 C)

7 Commodity Standard Provision Method Principle Type Chocolate Cocoa butter, percentage of AOAC OCCC ( (Soxhlet extraction) Chocolate Cocoa solids, fat-free AOAC Oven evaporation and factor Chocolate Copper AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Chocolate Fat, total AOAC (Soxhlet extraction) Chocolate Lead AOAC (Codex general method) Anodic stripping voltammetry Chocolate Moisture / Loss on drying AOAC OCCC Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Ash insoluble in HCl AOAC (at 600 C) Ash, total AOAC (at 600 C) Cocoa shell AOAC and Spiral vessel count, Stone cell count Copper AOAC (Codex general method) Atomic absorption spectrophotometry 7

8 Commodity Standard Provision Method Principle Type Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Lead AOAC (Codex general method) Atomic absorption spectrophotometry Cocoa butter confectionery Ash, total AOAC (at 600 C) Cocoa butter confectionery Cocoa butter AOAC OCCC (Knorr tube extraction, Soxhlet extraction) Cocoa butter confectionery Copper AOAC (Codex general method) Atomic absorption spectrophotometry Cocoa butter confectionery Lead AOAC (Codex general method) Atomic absorption spectrophotometry Cocoa butter confectionery Milk protein OCCC AOAC Cocoa butter confectionery Milkfat OCCC AOAC ; B; Cocoa butter confectionery Moisture OCCC AOAC Titrimetry, Kjeldahl digestion; after extraction of milk proteins Titrimetry/Distillation Karl Fischer Cocoa butter confectionery Sugars AOAC Liquid chromatography Cocoa butters Copper AOAC SO 8294:1994 UPAC (Codex general method) Atomic absorption spectrophotometry (direct graphite furnace) Cocoa butters Copper AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Cocoa butters Fatty acids, free UPAC Titrimetry Cocoa butters odine value UPAC Titrimetry Cocoa butters ron AOAC SO 8294:1994 UPAC (Codex general method) Atomic absorption spectrophotometry (direct graphite furnace) 8

9 Commodity Standard Provision Method Principle Type Cocoa butters ron BS 684 Section 2.17:1976 Colorimetry Cocoa butters Lead AOAC Colorimetry (dithizone) Cocoa butters Lead UPAC Method (Pure and Appl. Chem. 63) Atomic absorption Spectrophotometry, graphite furnace Cocoa butters Melting behaviour (i) Slip point (ii) Clear melting point OCCC Melting point measurement Cocoa butters Refractive index UPAC Refractometry Cocoa butters Saponification value UPAC Titrimetry Cocoa butters Unsaponifiable matter UPAC Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Cocoa powders (cocoa) and dry cocoasugar mixtures Composite and filled chocolate Composite and filled chocolate Ash, total (in cocoa mass and cocoa press cake) AOAC (at 600 C) Cocoa butter OCCC and Through total fat and total sterol content by GLC Copper AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Lead AOAC (Codex general method) Anodic stripping voltammetry Lead AOAC Colorimetry (dithizone) Moisture / Loss on drying AOAC OCCC Sugars AOAC Liquid chromatography Centre in composite and filled chocolate Coating in composite and filled chocolate Method described in ALNORM 83/23, p. 27 Method described in ALNORM 83/23, p. 27 9

10 Commodity Standard Provision Method Principle Type Fats and Oils and Related Products Fats and oils Acidity UPAC SO 660:1996 Fats and oils Arsenic AOAC (Codex general method) UPAC Titrimetry Colorimetry (diethyldithiocarbamate) Fats and oils Arsenic AOAC (Codex general method) Colorimetry (molybdenum blue) Fats and oils Arsenic AOAC (Codex general method) Atomic absorption spectrophotometry Fats and oils Baudouin test (modified Villavecchia or sesameseed oil test) AOCS Cb 2-40 Colour reaction Fats and oils Carotenoids, total BS 684 Section 2.20 Spectrophotometry Fats and oils Copper AOAC SO 8294:1994 UPAC (Codex general method) Atomic absorption Spectrophotometry (direct graphite furnace) Fats and oils Crismer value AOCS Cb 4-35 Turbidity Fats and oils Fatty acid composition UPAC SO 5509: :1990 Gas chromatography of methyl esters Fats and oils Halphen test AOCS Cb 1-25 Colorimetry Fats and oils nsoluble impurities UPAC SO 663:1992 Fats and oils ron AOAC SO 8294:1994 UPAC (Codex general method) Atomic absorption spectrophotometry (direct graphite furnace) 10

11 Commodity Standard Provision Method Principle Type Fats and oils Lead AOAC UPAC SO 12193:1994 (Codex general method) Fats and oils Matter volatile at 105 C UPAC SO 662:1996 Fats and oils Peroxide value UPAC (as amended) AOCS Cd 8b-90 Fats and oils Refractive index UPAC SO 6320: Atomic absorption spectrophotometry (direct graphite furnace) (open-drying) Titrimetry using iso-octane Refractometry Fats and oils Reichert & Polenske values UPAC Titrimetry Fats and oils Relative density UPAC Pycnometry Fats and oils Saponification value UPAC SO 3657:1988 (confirmed 1992) Titrimetry Fats and oils Slip point SO 6321:1991 Open ended capillary tube Fats and oils Soap content BS 684 Section 2.5 Fats and oils Sterol composition SO 6799:1991 UPAC Fats and oils Titre UPAC SO 935:1988 Gas chromatography Thermometry Fats and oils Tocopherol composition UPAC HPLC Fats and oils Unsaponifiable matter UPAC (part 1-5) SO :1996 Titrimetry after extraction with diethyl ether Margarine Fat UPAC Margarine Milkfat CAC/RM Titrimetry Margarine Sodium chloride AOAC (Codex general method) Potentiometry Margarine Vitamin A AOAC Spectrophotometry

12 Commodity Standard Provision Method Principle Type Margarine Vitamin D AOAC Bioassay Margarine Vitamin E UPAC TLC followed by spectrophotometry or GLC Margarine Water CAC/RM Minarine Fat UPAC Minarine Milkfat CAC/RM Titrimetry Minarine Sodium chloride AOAC (Codex general method) Potentiometry Minarine Vitamin A AOAC Spectrophotometry Minarine Vitamin D AOAC Bioassay Minarine Vitamin E UPAC TLC followed by spectrophotometry or GLC Minarine Water CAC/RM Olive oil Sesameseed oil test AOCS Cb 2-40 Colorimetry Palm oil Density, apparent SO 6993:1995 with the appropriate conversion factor Pycnometry Palm oil Slip point AOCS 3-25 (1992) Open ended capillary tube (for 60 C) Fish and Fishery Products Fish and fishery products Mercury AOAC Flameless atomic absorption spectrophotometry Fish and fishery products: Frozen fish and fishery products Thawing and cooking procedures Described in the Standards Thawing and heating Canned crab meat Drained weight Described in the Standard Weighing Canned crab meat Net weight Described in the Standard Weighing Canned finfish (mackerel and jack mackerel) Net weight Described in the Standard Weighing 12

13 Commodity Standard Provision Method Principle Type Canned salmon Defectives Described in the Standard Classification Canned salmon Net weight Described in the Standard Weighing Canned sardines and sardine-type products Net weight Described in the Standard Weighing Canned shrimps or prawns Drained weight Described in the Standard Draining Canned shrimps or prawns Net weight Described in the Standard Weighing Canned shrimps or prawns Size, determination of Described in the Standard Number per 100 g Canned tuna and bonito Net weight Described in the Standard Weighing Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen fish fillets Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Net content of frozon fish blocks covered by glaze Described in the Standard Parasites Described in the Standard Visual examination Proportion of fish fillet and minced fish AOAC Physical separation Sodium chloride AOAC (Codex general method) Potentiometry Net weight of products covered by glaze Described in the Standard Water spraying and sieving Histamine AOAC Fluorimetry Net weight Described in the Standard Weighing Proportion of fish fillet and minced fish AOAC

14 Commodity Standard Provision Method Principle Type Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Foods for Special Dietary Uses Proportion of fish fillet and minced fish (for certain fish species with soft flesh, such as hakes from the Southern Hemisphere) Described in the Standard V Sodium chloride AOAC (Codex general method) Potentiometry Special foods Ash AOAC Special foods Calcium AOAC CP emission spectrometry Special foods Calories by calculation Method described in CAC/VOL X-Ed.1, Part Special foods Carbohydrates Method described in CAC/VOL X-Ed.1, Part Calculation method Calculation Special foods Chloride AOAC (Codex general method) Potentiometry Special foods Dietary fibre, total AOAC (enzymatic digestion) Special foods Fat CAC/RM (extraction) Special foods Fat in foods not containing starch, meat or vegetable products CAC/RM , B-2 Special foods Fill of containers CAC/RM Weighing Special foods Folic acid AOAC Microbioassay Special foods Special foods Linoleate (in the form of glycerides) Linoleate (in the form of glycerides) AOAC ; ; AOAC ; Acid hydrolysis, preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry 14

15 Commodity Standard Provision Method Principle Type Special foods Loss on drying AOAC AOAC Special foods Loss on drying (milk based) AOAC DF Standard 21B:1987 SO 6731:1989 Special foods Special foods Special foods Special foods Nicotinamide for foods not based on milk Nicotinamide for milk-based foods Pantothenic acid/enriched foods Pantothenic acid/non-enriched foods AOAC Colorimetry AOAC Microbioassay AOAC Microbioassay The Analyst 89 (1964):1, 3-6, ibid. 232 US Dept Agr., Agr. Handbook 97 (1965) Microbioassay Special foods Phosphorous AOAC Colorimetry (molybdovanadate) Special foods Protein efficiency ratio (PER) AOAC Rat bioassay Special foods Protein, crude Method described in CAC/VOL X-Ed. 1, Part Titrimetry, Kjeldahl digestion Special foods Riboflavin AOAC Fluorometry Special foods Sodium and potassium SO 8070:1987 (confirmed 1992) DF Standard 119A:1987 Flame emission spectrophotometry Special foods Sodium and potassium AOAC CP emission spectrometry Special foods Thiamine AOAC Fluorometry Special foods Vitamin A AOAC Colorimetry V Special foods Vitamin A in foods in which carotenes have been added as a source of vitamin A AOAC Spectrophotometry Special foods Vitamin B 12 AOAC Microbioassay V 15

16 Commodity Standard Provision Method Principle Type Special foods Vitamin B 6 AOAC Microbioassay Special foods Vitamin C AOAC Microfluorometry Special foods Vitamin C AOAC Colorimetry (dichloroindophenol) Special foods Vitamin D AOAC Rat bioassay V Special foods Vitamin D (D 3, milk based infant formula) AOAC Liquid chromatography Special foods Vitamin E AOAC Colorimetry V Special foods Foods with low-sodium content (including salt substitutes) Foods with low-sodium content (including salt substitutes) Vitamin E (milk based infant formula) AOAC Liquid chromatography odine AOAC Titrimetry Silica (colloidal, calcium silicate) AOAC N V nfant formula and follow-up formula Dietary fibre, total AOAC (enzymatic digestion) nfant formula and follow-up formula odine (milk based formula) AOAC on-selective potentiometry nfant formula and follow-up formula Pantothenic acid AOAC Microbioassay nfant formula and follow-up formula Pantothenic acid The Analyst 89 (1964)(1) 3-6, 232 US Dept Agr., Agr. Handbook 97 (1965) 16 Microbioassay nfant formula and follow-up formula Vitamin A AOAC Colorimetry V nfant formula and follow-up formula Vitamin A (retinol isomers) AOAC Liquid chromatography nfant formula and follow-up formula Vitamin A (retinol) AOAC Liquid chromatography nfant formula and follow-up formula Vitamin K 1 AOAC Liquid chromatography Fruit Juices Fruit juices Arsenic AOAC (Codex General method) Colorimetry (diethyldithiocarbamate) Fruit juices Arsenic AOAC (Codex General method) Colorimetry (molybdenum blue) V

17 Commodity Standard Provision Method Principle Type Fruit juices Arsenic AOAC (Codex General method) Atomic absorption spectrophotometry Fruit juices Ascorbic acid, L- AOAC Microfluorometry Fruit juices Carbon dioxide FJU Method No 42, 1976 Titrimetry (back-titration after precipitation) Fruit juices Copper AOAC (Codex general method) Atomic absorption spectrophotometry Fruit juices Essential oils AOAC ; Babcock method Fruit juices Essential oils (Citrus fruit juices) Fruit juices Expression of results as m/m FJU Method No 1, 1989 & FJU General sheet, 1971 FJU Method No. 45A, 1972 Distillation and titration 17 Pycnometry Fruit juices Fermentability, test of FJU Method No 18, 1974 Microbiological method Fruit juices Fill of containers CAC/RM Weighing Fruit juices ron FJU Method No 15, 1964 Photometry Fruit juices Lead AOAC (Codex general method) Atomic absorption spectrophotometry Fruit juices Mineral impurities insoluble in HCl AOAC C Gooch filtration Fruit juices Salt, added AOAC (Codex general method) Potentiometry Fruit juices Salt, added FJU Method No 37, 1968 Electrochemical titrimetry Fruit juices Sampling FJU Method No 1, Fruit juices Soluble solids FJU Method No 8B, 1968 Refractometry Fruit juices Sugars FJU Method No 4, 1985 Titrimetry Fruit juices Sulphur dioxide FJU Method No 7, 1968 Titrimetry after distillation Fruit juices Tin AOAC (Codex general method) Atomic absorption spectrophotometry Fruit juices Titratable acids, total FJU Method No 3, 1968 Titrimetry Fruit juices Viscosity, apparent AOAC Capillary viscometry V

18 Commodity Standard Provision Method Principle Type Fruit juices Volatile acids FJU Method No 5, 1985 Titrimetry after distillation Fruit juices Zinc AOAC (Codex general method) Atomic absorption spectrophotometry Fruit juices Zinc AOAC (Codex general method) Atomic absorption spectrophotometry Milk and Milk Products Milk products ron NMKL 139 (1991) (Codex general method) Atomic absorption spectrophotometry Milk products ron DF Standard 103A:1986 SO 6732:1985 (confirmed 1995) Milk products Sampling DF Standard 50C:1995 SO 707:1997 AOAC Milk products Sampling DF Standard 113A:1990 SO 5538:1987 (confirmed 1992) Milk products Sampling DF Standard 136A:1992 SO 8197:1988 (confirmed 1993) Milk products Milk products (products not completely soluble in ammonia) Sampling of milk from bulk tanks Milkfat DF Standard 126A:1988 SO : Photometry (bathophenanthroline) General nstructions for obtaining a sample from a bulk nspection by attributes - nspection by variables - AOAC nstructions for obtaining a sample - (Weibull-Berntrop) Butter Lead AOAC (Codex general method) Atomic absorption spectrophotometry Butter Milk solids-not-fat DF Standard 80:1977 SO 3727:1977 AOAC Butter Milkfat DF Standard 80:1977 SO 3727:1977 AOAC Butter Salt DF Standard 12B: 1988 SO 1738:1997 AOAC Titrimetry (Mohr: determination of chloride, expressed as sodium chloride) V -

19 Commodity Standard Provision Method Principle Type Butter Salt DF Standard 179:1997 AOAC (Codex general method) Butter Sampling DF Standard 50C:1995 SO 707:1997 AOAC Butter Vegetable fat DF Standard 54:1970 SO 3594:1976 (confirmed 1996) AOAC A Butter Vegetable fat DF Standard 32:1965 SO 3595:1976 (confirmed 1996) AOAC A Butter Water DF Standard 80:1977 SO 3727:1977 AOAC Potentiometry (determination of chloride, expressed as sodium chloride) General nstructions for obtaining a sample from a bulk Gas liquid chromatography Phytosteryl acetate test Cheese Citric acid DF Standard 34C:1992 Enzymic method Cheese Citric acid SO 2963:1997 AOAC Cheese Milkfat DF Standard 5B: 1986 SO 1735:1987 AOAC Cheese Sampling DF Standard 50C:1995 SO 707:1997 AOAC Cheese (and cheese rind) Natamycin DF Standard 140A:1992 SO 9223:1991 (confirmed 1996) Cheeses in brine Milkfat in dry matter DF Standard 5B:1986 SO 1735:1987 AOAC Photometry (Schmid-Bondzynski- Ratslaff) General nstructions for obtaining a sample from a bulk Molecular absorption spectrophotometry & HPLC after extraction (Schmid-Bondzynski- Ratslaff) - -

20 Commodity Standard Provision Method Principle Type Cheeses in brine Sampling DF Standard 50C:1995 SO 707:1997 AOAC A representative piece of cheese is placed on a cloth or on a sheet of non-absorbent paper for 5 to 10 min. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis. Cream Milkfat DF Standard 16C:1987 SO 2450:1985 AOAC A Cream Solids DF Standard 21B:1987 SO 6731:1989 AOAC Edible casein products Acids, free DF Standard 91:1979 (confirmed 1986) SO 5547:1978 (confirmed 1993) Edible casein products Ash (including P 2 O 5 ) DF Standard 90:1979 (confirmed 1986) SO 5545: General nstructions for obtaining a sample from a bulk (Röse-Gottlieb) (drying at 102 C) Titrimetry (aqueous extract) Furnace, 825 C Edible casein products Copper AOAC Atomic absorption spectrophotometry Edible casein products Copper DF Standard 76A:1980 SO 5738:1980 (confirmed 1995) AOAC (Codex general method) Edible casein products Lactose DF Standard 106:1982 SO 5548:1980 (confirmed 1996) Colorimetry (diethyldiethiocarbamate) Photometry (phenol and H 2 SO 4 ) Edible casein products Lead AOAC (Codex general method) Atomic absorption spectrophotometry Edible casein products Lead AOAC (Codex general method) Anodic stripping voltanmetry Edible casein products Lead DF Standard 133A:1992 Spectrophotometry (1,5- diphenylthiocarbazone) Edible casein products Lead NMKL 139 (1991) (Codex general method) Atomic absorption spectrophotometry - V V V

21 Commodity Standard Provision Method Principle Type Edible casein products Milkfat DF Standard 127A:1988 SO 5543:1986 (confirmed 1996) Edible casein products Moisture DF Standard 78C:1990 SO 5550:1978 Edible casein products ph DF Standard 115A:1989 SO 5546:1979 (confirmed 1996) Edible casein products Protein (total N x 6.38 in dry matter) DF Standard 92:1979 (confirmed1986) SO 5549:1978 (confirmed 1993) Edible casein products Sampling DF Standard 50C:1995 SO 707:1997 AOAC Edible casein products Sediment (scorched particles) DF Standard 107A:1995 SO 5739:1983 Evaporated milks Milkfat DF Standard 13C: 1987 SO 1737:1985 AOAC G (Schmid-Bondzynski- Ratslaff) (drying at 102 C) Electrometry Titrimetry, Kjeldahl digestion General nstructions for obtaining a sample from a bulk Visual comparison with standard disks, after filtration (Röse-Gottlieb) Evaporated milks Protein (in milk solids-not-fat) AOAC H Titrimetry, Kjeldahl digestion Evaporated milks Sampling DF Standard 50C:1995 SO 707:1997 AOAC Evaporated milks Solids DF Standard 21B:1987 SO 6731:1989 AOAC A Milk powders and cream powders Milkfat DF Standard 9C: 1987 SO 1736:1985 AOAC Milk powders and cream powders Protein (in milk solids-not-fat) DF Standard 20B:1993 AOAC General nstructions for obtaining a sample from a bulk (drying at 102 C) (Röse-Gottlieb) Titrimetry, Kjeldahl digestion V V - V - 21

22 Commodity Standard Provision Method Principle Type Milk powders and cream powders Sampling DF Standard 50C:1995 SO 707:1997 AOAC Milk powders and cream powders Scorched particles DF Standard 107A:1995 SO 5739:1983 Milk powders and cream powders Solubility DF Standard 129A:1988 SO 8156:1987 General nstructions for obtaining a sample from a bulk Visual comparison with standard disks, after filtration Centrifugation Milk powders and cream powders Acidity, titratable DF Standard 86:1981 Titrimetry, titration to ph 8.4 Milk powders and cream powders Water DF Standard 26A:1993 (drying at 102 C) V Milkfat products Antioxidants (phenolic) DF Standard 165:1993 Reversed phase gradient liquid chromatography Milkfat products Fatty acids, free (expressed as oleic acid) DF Standard 6B:1989 SO 1740:1991 (confirmed 1996) AOAC Titrimetry Milkfat products Milkfat DF Standard 24:1964 (calculation from solidsnot-fat and water content) Milkfat products Sampling DF Standard 50C:1995 SO 707:1997 AOAC Milkfat products Vegetable fat (sterols) DF Standard 54:1979 SO 3594:1976 (confirmed 1996) AOAC A Milkfat products Vegetable fat DF Standard 32:1965 SO 3595:1976 (confirmed 1996) AOAC A General nstructions for obtaining a sample from a bulk Gas liquid chromatography Phytosteryl acetate test Milkfat products Water DF Standard 23A:1988 Titrimetry (Karl Fischer) Milkfat products (anhydrous milkfat) Peroxide value AOAC Titrimetry Processed cheese products Citric acid DF Standard 34C:1992 Enzymic method - V V - 22

23 Commodity Standard Provision Method Principle Type Processed cheese products Citric acid SO 2963:1997 AOAC Processed cheese products Milkfat DF Standard 5B:1986 SO 1735:1987 AOAC Processed cheese products Phosphate, added (expressed as phosphorus) Processed cheese products Phosphorus DF Standard 33C: 1987 SO 2962:1984 (confirmed 1994) AOAC Processed cheese products Salt DF Standard 88A:1979 SO 5943:1988 (confirmed 1996) AOAC Sweetened condensed milk Milkfat DF Standard 13C: 1987 SO 1737:1985 AOAC F 23 Photometry (Schmid- Bondzynski- Ratzlaff) DF Standard 51B:1991 Calculation V Spectrophotometry (molybdateascorbic acid) Potentionmetry (determination of chloride, expressed as sodium chloride) (Röse-Gottlieb) Sweetened condensed milks Protein (in milk solids-not-fat) AOAC G Titrimetry, Kjeldahl digestion Sweetened condensed milks Sampling DF Standard 50C:1995 SO 707:1997 AOAC Whey cheese Dry matter DF Standard 58:1970 (confirmed 1993) SO 2920:1974 (confirmed 1996) Whey cheese Milkfat (in dry matter) DF Standard 59A:1986 SO 1854:1987 AOAC Whey cheese Sampling DF Standard 50C:1995 SO 707:1997 AOAC Whey powders Ash DF Standard 90:1979 (confirmed 1986) SO 5545:1978 General nstructions for obtaining a sample from a bulk (drying at 88±2 C) (Röse-Gottlieb) General nstructions for obtaining a sample from a bulk Furnace, 825 C - V - V

24 Commodity Standard Provision Method Principle Type Whey powders Copper AOAC Atomic absorption spectrophotometry Whey powders Copper DF Standard 76A:1980 SO 5738:1980 (confirmed 1995) AOAC (Codex general method) Photometry (diethyldiethiocarbamate) Whey powders Lead AOAC (Codex general method) Atomic absorption spectrophotometry Whey powders Milkfat DF Standard 9C:1987 SO 1736:1985 AOAC Whey powders Moisture, "Free" DF Standard 58:1970 (confirmed 1993) SO 2920:1974 (confirmed 1996) Whey powders Protein (total N x 6.38) DF Standard 92:1979 (confirmed 1986) SO 5549:1978 (confirmed 1978) Whey powders Sampling DF Standard 113A:1990 SO 5538:1987 (confirmed 1992) Whey powders Sampling DF Standard 50C:1995 SO 707:1997 AOAC Yoghurt products Yoghurt products Lactobacillus bulgaricus & Streptococcus thermophilus Lactobacillus bulgaricus & Streptococcus thermophilus (Röse-Gottlieb) (drying at 88±2 C) Titrimetry, Kjeldahl digestion nspection by attributes - General nstructions for obtaining a sample from a bulk DF Standard 117A:1988 Colony count at 37 C DF Standard 146:1991 Test for identification Yoghurt products Solids, Total DF Standard 151:1991 (drying at 102 C) Natural Mineral Waters Natural mineral waters Arsenic AOAC (Codex general method) Atomic absorption spectrophotometry Natural mineral waters Arsenic SO 6595:1982 (confirmed 1995) Spectrophotometry V V V - 24

25 Commodity Standard Provision Method Principle Type Natural mineral waters Barium Examination of Water Pollution Control WHO Pergamon Press (1982) Vol. 2, pp Natural mineral waters Barium Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp Natural mineral waters Borate SO 9390:1990 Spectrophotometry Natural mineral waters Cadmium SO 8288:1986 (confirmed 1995) Flame atomic absorption spectrophotometry Natural mineral waters Cadmium AOAC Atomic absorption spectrophotometry Natural mineral waters Cadmium AOAC (Codex general method) Anodic stripping voltanmetry Natural mineral waters Calcium SO 6058:1984 Titrimetry Natural mineral waters Calcium SO 7980:1986 (confirmed 1995) Atomic absorption spectrophotometry Natural mineral waters Chloride Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp Natural mineral waters Chloride AOAC Titrimetry (Mercuric nitrate) Natural mineral waters Chloride SO 9297:1989 (confirmed 1994) Titrimetry Natural mineral waters Chromium (V) Examination of Water Pollution Control. WHO Pergamon Pres (1982) Vol. 2, pp Natural mineral waters Coliform organism, thermotolerant organism and presumptive Escherichia coli SO :1990 Membrane filtration Natural mineral waters Copper SO 8288:1986 (confirmed 1995) Flame atomic absorption spectrophotometry V V V 25

26 Commodity Standard Provision Method Principle Type Natural mineral waters Copper AOAC (Codex general method) Colorimetry Natural mineral waters Faecal Streptococci SO :1984 Membrane filtration Natural mineral waters Fluoride Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp Natural mineral waters Fluoride Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp Natural mineral waters ron, dissolved SO 6332:1988 (confirmed 1995) Spectrophotometry Natural mineral waters Lead SO 8288:1986 (confirmed 1995) Flame atomic absorption spectrophotometry Natural mineral waters Lead AOAC Atomic absorption spectrophotometry Natural mineral waters Magnesium SO 6059:1984 (confirmed 1995) Titrimetry Natural mineral waters Magnesium SO 7980:1986 (confirmed 1995) Atomic absorption spectrophotometry Natural mineral waters Manganese Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp Natural mineral waters Manganese SO 6333:1986 (confirmed 1995) Spectrophotometry Natural mineral waters Mercury SO :1984 (confirmed 1995) Flameless atomic absorption spectrophotometry Natural mineral waters Mercury AOAC Flameless atomic absorption spectrophotometry Natural mineral waters Nitrates SO :1986 (confirmed 1995) Spectrophotometry Natural mineral waters Nitrates Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp V

27 Commodity Standard Provision Method Principle Type Natural mineral waters Nitrates Handbuch Lebensmittel Chemie (1969) V Natural mineral waters Nitrites SO 6777:1984 Molecular absorption spectrophotometry Natural mineral waters Phenols SO 6439:1990 (confirmed 1995) Spectrophotometry Natural mineral waters Potassium Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp Natural mineral waters Selenium AOAC Atomic absorption spectrophotometry Natural mineral waters Selenium Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp Natural mineral waters Sodium Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2 pp Natural mineral waters Sodium Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp Natural mineral waters Spores of sulphite-reducing anaerobes (Clostridia) SO :1986 (confirmed 1996) Membrane filtration Natural mineral waters Sulphates SO 9280:1990 (confirmed 1995) Natural mineral waters Sulphide Handb. Spurenanal V Natural mineral waters Surface active agents SO :1996 Spectrophotometry (methylene blue) Processed Fruits and Vegetables Processed fruits and vegetables Drained weight AOAC Sieving Processed fruits and vegetables Fill of containers CAC/RM Weighing V 27

28 Commodity Standard Provision Method Principle Type Processed fruits and vegetables Soluble solids SO 2173:1978 AOAC C Refractometry Canned green beans and wax beans Tough strings CAC/RM Stretching Canned green peas Calcium AOAC Complexomteric titrimetry Canned green peas Proper fill (in lieu of drained weight) CAC/RM Pouring and measuring Canned green peas Solids, alcohol insoluble AOAC Sieving Canned green peas Types of peas, distinguishing CAC/RM Visual inspection Canned mangoes Syrup AOAC C Brix spindle method Canned mature processed peas Solids, total AOAC (vacuum oven) Canned mushrooms Washed drained weight CAC/RM Sieving Canned palmito Mineral impurities SO 762:1982 (confirmed 1992) Canned strawberries Calcium AOAC Complexometric titrimetry Canned strawberries Mineral impurities AOAC Canned tomatoes Calcium AOAC Complexometric titrimetry Canned tomatoes Drained weight CAC/RM Method Sieving Canned tomatoes Mould count AOAC Howard mould count Citrus marmalade Calcium AOAC Complexometric titrimetry Dates dentification of defects Described in the Standard Visual inspection Dates Moisture AOAC (vacuum oven) Dried apricots dentification of defects Described in the Standard Visual inspection (weighing) Dried apricots Moisture AOAC (vacuum oven) Dried apricots Sulphur dioxide AOAC Colorimetry Grated desiccated coconut Acidity, total (in extracted oil) Described in the Standard Titration of extracted oil V 28

29 Commodity Standard Provision Method Principle Type Grated desiccated coconut Ash AOAC Grated desiccated coconut Extraneous vegetable matter Described in the Standard Counting extraneous material with the naked eye Grated desiccated coconut Moisture AOAC Gravimery (loss on drying) Grated desiccated coconut Oil content AOAC Grated desiccated coconut Sampling Described in the Standard (According to Codex Sampling nstruction) - - Jams (fruit preserves) and jellies Calcium AOAC Complexometric titrimetry Jams (fruit preserves) and jellies Mineral impurities AOAC Mango chutney Ash insoluble in HCl SO 763:1982 Pickled cucumbers Acidity, total AOAC Titrimetry Pickled cucumbers Drained weight AOAC Pickled cucumbers Mineral impurities AOAC Pickled cucumbers Salt in brine AOAC (Codex general method) Potentiometry Pickled cucumbers Volume fill by displacement Described in the Standard Displacement Processed tomato concentrates Mineral impurities AOAC V Processed tomato concentrates Natural tomato soluble solids AOAC Refractometry Processed tomato concentrates Sodium chloride AOAC (Codex general method) Potentiometry Raisins Mineral impurities CAC/RM Ashing Raisins Mineral oil CAC/RM Extraction and separation on alumina Raisins Moisture AOAC Electrical conductance Raisins Sorbitol AOAC Gas chromatography Raisins Sulphur dioxide AOAC Colorimetry Table olives Acidity of brine Described in the Standard Titrimetry V V 29

30 Commodity Standard Provision Method Principle Type Table olives ph of brine Described in the Standard Potentiometry V Table olives Salt in brine AOAC (Codex general method) Potentiometry Unshelled pistachio nuts dentification of defects Described in the Standard Visual inspection Unshelled pistachio nuts Moisture AOAC (loss on drying) Unshelled pistachio nuts Size classification Described in the Standard Number per 500 g Processed Meat and Poultry Products and Soups and Broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Fat SO Lead AOAC Colorimetry (dithizone) Nitrates SO 3091:1975 (confirmed 1996) Colorimetry (cadmium reduction) Nitrites SO 2918:1975 (confirmed 1996) Colorimetry V Tin AOAC (Codex general method) Atomic absorption spectrophotometry Processed meat and poultry products Nitrogen/protein SO 937:1978 (confirmed 1995) Titrimetry Bouillons and consommes Amino nitrogen ABP Method No 2/7 Volumetry (modified Van Slyke) Bouillons and consommes Creatinine ABP Method No 2/5 Colorimetry (Hadorn) Bouillons and consommes Lead AOAC Colorimetry (dithizone) Bouillons and consommes Nitrogen, total ABP Method No 2/6 Titrimetry, Kjeldahl digestion Bouillons and consommes Sodium chloride AOAC (Codex general method) Potentiometry Bouillons and consommes Tin AOAC (Codex general method) Atomic absorption spectrophotometry Canned corned beef Lead AOAC (Codex general method) Atomic absorption spectrophotometry 30

31 Commodity Standard Provision Method Principle Type Canned corned beef Canned corned beef Canned corned beef Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin (Products in tinplate and other containers) AOAC (Codex general method) Colorimetry SO 2918:1975 (confirmed 1996) Colorimetry V AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured chopped meat Fat SO (extraction) Cooked cured chopped meat Lead AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured chopped meat Nitrites AOAC (Codex general method) Colorimetry Cooked cured chopped meat Nitrites SO 2918:1975 (confirmed 1996) Colorimetry V Cooked cured chopped meat Tin AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured ham Fat SO 1443:1973 (extraction) Cooked cured ham Gelatin, added Described in the Standard Calculation Cooked cured ham Lead AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured ham Nitrites AOAC (Codex general method) Colorimetry Cooked cured ham Nitrites SO 2918:1975 (confirmed 1996) Colorimetry V Cooked cured ham Protein (conversion factor 6.25) SO 937:1978 (confirmed 1995) Titrimetry, Kjeldahl digestion Cooked cured ham Tin AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured pork shoulder Fat SO 1443:1973 (extraction) Cooked cured pork shoulder Gelatin, added Described in the Standard Calculation Cooked cured pork shoulder Lead AOAC (Codex general method) Atomic absorption spectrophotometry Cooked cured pork shoulder Nitrites AOAC (Codex general method) Colorimetry Cooked cured pork shoulder Nitrites SO 2918:1975 (confirmed 1996) Colorimetry V Cooked cured pork shoulder Protein SO 937:1978 (confirmed 1995) Titrimetry, Kjeldahl digestion 31

32 Commodity Standard Provision Method Principle Type Cooked cured pork shoulder Tin AOAC (Codex general method) Atomic absorption spectrophotometry Luncheon meat Fat SO 1443:1973 (extraction) Luncheon meat Lead AOAC (Codex general method) Atomic absorption spectrophotometry Luncheon meat Luncheon meat Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt AOAC (Codex general method) Colorimetry SO 2918:1975 (confirmed 1996) Colorimetry V Luncheon meat Tin AOAC (Codex general method) Atomic absorption spectrophotometry Quick Frozen Fruits and Vegetables Quick frozen fruits and vegetables Net weight CAC/RM Weighing Quick frozen fruits and vegetables Thawing procedure CAC/RM Thawing Quick frozen fruits and vegetables: Berries, leek and carrot Quick frozen fruits and vegetables: Berries, Whole kernel corn and Cornon-the-cob Quick frozen fruits and vegetables: Peaches and berries Quick frozen fruits and vegetables: Vegetables Mineral impurities CAC/RM Flotation and sedimentation Soluble solids, total CAC/RM Refractometry Drained fruit/drained berries Described in the Standards Draining Cooking procedure CAC/RM Cooking Quick frozen French fried potatoes Moisture AOAC (convection oven) Quick frozen green and wax beans Tough strings CAC/RM Stretching Quick frozen peas Solids, alcohol insoluble CAC/RM Quick frozen spinach Dry matter, Salt-free Described in the Standard Weighing 32

33 Commodity Standard Provision Method Principle Type Sugars and Honey Honey Acidity J. Assoc. Public Analysts (1992) 28 (4) MAFF Validated Method V19 for Acidity in Honey Titrimetry Honey Arsenic AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Honey Copper AOAC (Codex general method) Atomic absorption spectrophotometry Honey Diastase activity AOAC Photometry Honey Diastase activity Described in the Standard (Other commercially available calibrated substrate preparations can also be used) Photometry Honey Hydroxymethylfurfural AOAC Spectrophotometry Honey Hydroxymethylfurfural Described in the Standard Photometry (Winkler) Honey Hydroxymethylfurfural Described in the Standard HPLC Honey Lead AOAC (Codex general method) Atomic absorption spectrophotometry Honey Mineral (ash) J. Assoc. Public Analysts (1992) 28 (4) MAFF Validated Method V20 for Mineral (ash) in Honey Honey Moisture AOAC B J. Assoc. Public Analysts (1992) 28(4) MAFF Validated Method V21 for Moisture in Honey (ignition at 600 C) Refractometry Honey Reducing sugar, apparent Described in the Standard Titrimetry (Lane & Eynon) Honey Sample preparation AOAC

34 Commodity Standard Provision Method Principle Type Honey Solids, water-insoluble J. Assoc. Public Analysts (1992) 28(4) MAFF Validated Method V22 for Water- nsoluble Solids in Honey Honey Sucrose, apparent FAO Manual of Quality Control, Food and Nutrition Monograph 14/3 (1979) 150 Honey Honey Sugars added (corn and cane sugar products) Sugars added (high fructose syrup, corn syrup) AOAC Walker inversion Carbon isotope ratio mass spectrometry AOAC Thin layer chromatography Honey Sugars added (sugar profile) AOAC Liquid chromatography Sugars Arsenic AOAC (Codex general method) Colorimetry (diethyldithiocarbamate) Sugars Arsenic CUMSA GS 2/3-25 (1994) Colorimetry (diethyldithocarbamates) V Sugars Lead AOAC Atomic absorption spectrophotometry (graphite furnace) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) D-Glucose SO 5377:1981 Titrimetry Solids, total SO 1741:1980 (vacuum oven) Sulphated ash SO 5809:1982 Single sulphonation Sulphur dioxide SO 5379:1983 Acidimetry and nephelometry V Sugars (fructose) ph CUMSA GS 1/2/3/4/7/8-23 (1994) Potentiometry Sugars (fructose) Conductivity ash CUMSA GS 2/3-17 (1994) Conductimetry Sugars (fructose) D-Fructose SO 10504:1988 Liquid chromatography (refractive index detection) 34

35 Commodity Standard Provision Method Principle Type Sugars (fructose) D-Glucose SO 10504:1988 Liquid chromatography (refractive index detection) Sugars (fructose) Loss on drying SO 1742:1980 Sugars (fructose) Sulphur dioxide SO 5379:1983 Acidimetry and nephelometry V Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Reducing sugar SO 5377:1981 Titrimetry Solids, total SO 1742:1980 (vacuum oven) Sulphated ash SO 5809:1982 Single sulphonation Sulphur dioxide SO 5379:1983 Acidimetry and nephelometry V Sugars (lactose) Lactose, anhydrous CUMSA GS 4/3-3 (1994) Titrimetry Sugars (lactose) Loss on drying USP General Chapter 731 (Drying at 120 C for 16 h) Sugars (lactose) ph CUMSA GS 1/2/3/4/7/8-23 (1994) Potentiometry Sugars (lactose) Sulphated ash SO 5809:1982 Single sulphonation Sugars (plantation or mill white sugar) Conductivity ash CUMSA GS 1/3/4/7/8-13 (1994) Conductimetry Sugars (plantation or mill white sugar) nvert sugar CUMSA GS 1/3/7-3 (1994) Titrimetry (Lane & Eynon) Sugars (plantation or mill white sugar) Loss on drying CUMSA GS 2/1/3-15 (1994) Sugars (plantation or mill white sugar) Polarization CUMSA GS 1/2/3-1 (1994) Polarimetry Sugars (plantation or mill white sugar) Sulphur dioxide CUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN (1998) Enzymatic method Sugars (powdered dextrose) Sulphated ash SO 5809:1982 Single sulphonation 35

36 Commodity Standard Provision Method Principle Type Sugars (powdered sugar and powdered dextrose) Sulphur dioxide CUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN (1998) Enzymatic method Sugars (powdered sugar) Colour CUMSA GS 2/3-9 (1994) Photometry Sugars (powdered sugar) Conductivity ash CUMSA GS 2/3-17 (1994) Conductimetry Sugars (powdered sugar) nvert sugar CUMSA GS 2/3-5 (1997) after filtration if necessary to remove any anticaking agents Titrimetry Sugars (powdered sugar) Loss on drying CUMSA GS 2/1/3-15 (1994) Sugars (powdered sugar) Polarization CUMSA GS 2/3-1 after filtration if necessary to remove any anticaking agents Sugars (raw cane sugar) Sulphur dioxide CUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN (1998) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Polarimetry Enzymatic method Conductivity ash CUMSA GS 1/3/4/7/8-13 (1994) Conductimetry nvert sugar CUMSA GS 4/3-3 (1994) (applicable at levels >10% m/m) nvert sugar CUMSA GS 1/3/7-3 (1994) (applicable at levels <10% m/m) Titrimetry (Lane & Eynon) Titrimetry (Lane & Eynon) Loss on drying CUMSA GS 2/1/3-15 (1994) Sucrose plus invert sugar CUMSA GS 4/3-7 (1994) Titrimetry Sulphated ash CUMSA GS 1/3/4/7/8-11 (1994) Sulphur dioxide CUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN (1998) Enzymatic method 36

37 Commodity Standard Provision Method Principle Type Sugars (soft white sugar) Colour CUMSA GS 2/3-9 (1994) Photometry Sugars (white sugar) Conductivity ash CUMSA GS 2/3-17 (1994) Conductimetry Sugars (white sugar) nvert sugar CUMSA GS 2/3-5 (1997) Titrimetry Sugars (white sugar) Loss on drying CUMSA GS 2/1/3-15 (1994) Sugars (white sugar) Polarization CUMSA GS 2/3-1 (1994) Polarimetry Sugars (white sugar) Sulphur dioxide CUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN (1998) Miscellaneous Products Enzymatic method Edible cassava flour Fibre, crude SO 5498:1981 (B.5 separation) Edible cassava flour Granularity SO :1988 Sieving Edible cassava flour Moisture SO 712:1998 Food grade salt Arsenic ESPA/CN-E/ Photometry Food grade salt Cadmium ESPA/CN-E/ Atomic absorption spectrophotometry Food grade salt Calcium and magnesium SO 2482:1973 Complexometric titrimetry Food grade salt Copper ESPA/CN-E/ Photometry Food grade salt Halogens SO 2481:1973 Mercurimetry Food grade salt nsoluble matter SO 2479:1972 Food grade salt odine ESPA/CN-E/ Titrimetry using sodium thiosulphate Food grade salt odine AOAC Titrimetry using sodium thiosulphate Food grade salt Lead ESPA/CN-E/ Atomic absorption spectrophotometry Food grade salt Loss on drying SO 2483:1973 (drying at 110 C) Food grade salt Mercury ESPA/CN-E/ Cold vapour atomic absorption spectrophotometry 37