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BSI BS EN 12856:1999

Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High performance liquid chromatographic method
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BSI BS EN 12856:1999

Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High performance liquid chromatographic method

PUBLISH DATE 1999
BSI BS EN 12856:1999
This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame, and saccharin, see (1), (2) and (3). It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, ...
SDO BSI: British Standards Institution
Document Number EN 12856
Publication Date Oct. 15, 1999
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/275
Publish Date Document Id Type View
Oct. 15, 1999 BS EN 12856:1999 Revision