67.160.20 - Non-alcoholic beverages
ICS 67.160.20 Details
Non-alcoholic beverages
Nicht-alkoholische Getranke
Boissons non-alcoolisées
Brezalkoholne pijače
General Information
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This document specifies the characteristics, sampling, packaging and marking of concentrated mulberry juice. This document is applicable to concentrated black mulberry juice that is physically processed and packaged for human consumption.
- Standard4 pagesEnglish languagesale 15% off
This document specifies the requirements and test methods for concentrated date juice.
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesEnglish languagesale 15% off
This European Standard specifies a method for the determination of benzene in soft drinks, other beverages and vegetable-based infant foods, by headspace gas chromatography mass spectrometry (HS-GC-MS). The method has been validated in an interlaboratory study via the analysis of spiked samples of carbonated soft drink, still fruit-based drink, carbonated fruit-based drink, vegetable and fruit juice containing carrot, infant food vegetable based and infant food containing meat, ranging from 1,9 µg/kg to 18,6 µg/kg. However, linearity of the instrument response was proven for the concentration range from 0,5 µg/kg to 20 µg/kg. The limit of quantification (LOQ) depends on the instrument but can generally be expected to be in the range from 0,5 µg/kg to 1,0 µg/kg.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard shall specify a method of analysis for the determination of benzene in soft drinks, juices and baby food. The method should preferably make use of the HS GC-MS technique. The method shall be inter-laboratory validated, in accordance with ISO 5725 or with AOAC International Guidelines for collaborative study procedures to validate characteristics of a method of analysis, using test materials consisting of soft drinks, juices and baby food at appropriate levels.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of patulin in fruit juices and fruit-based purée, such as baby food purée, using high performance liquid chromatography with ultra-violet detection (HPLC-UV). Using naturally contaminated and spiked samples this method has been validated for the determination of patulin in apple juice, at levels ranging from 3,0 μg/kg to 15,5 μg/kg, and in fruit-based baby food purée, at levels ranging from 3,4 μg/kg to 17,9 μg/kg. Baby food fruit purée (commercially available on the European market) used in this study contained the following ingredients: blueberry; apple; banana; lemon; wheat biscuits; wheat syrup; whole milk; and vegetable oil. A detailed listing, including the fractions, of each product used in this study is given in [1].
Further information on validation, see Clause 9 and Annex B.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of patulin in apple juices and apple puree up to 128 ug/kg using high performance liquid chromatography (HPLC).
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a distillation method for the quantitative determination of total sulfur dioxide in fruit or vegetable juices and related products. This method applied to onions, leek or cabbage products can lead to false positive results.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.
- Standard4 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
This European Standard specifies an enzymatic method for the determination of the total content of acetic acid or acetate salts in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a high performance liquid chromatographic method for the determination of the glucose, fructose, sorbitol and sucrose contents in fruit and vegetable juices and related products. This method does not allow the determination of sucrose in the presence of maltose due to overlapping of the peaks.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a chromatographic procedure for the determination of the free amino acid content in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies an enzymatic method for the determination of the total content of D- and L-lactic acid and lactate salts in fruit and vegetable juices and related products.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of the nitrogen content of fruit and vegetable juices and related products by the Kjeldahl method.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of total carotenoid content and individual carotenoid fractions of fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a refractometric method for the estimation of the soluble solids in fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a potentiometric titration method for the determination of the chloride content of fruit and vegetable juices and related products.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of the titratable acidity of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a gravimetric method for the determination of the total dry matter in fruit and vegetable juices and related products.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the titrimetric determination of the total alkalinity of ash in fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies an enzymatic method for the determination of the content of sucrose in fruit and vegetable juices related products.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies an enzymatic method for the determination of the total content of D-malic acid, in fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of the hesperidin and naringin contents, using high performance liquid chromatography (HPLC), in fruits and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the enzymatic determination of the total content of citric acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of sodium, potassium, calcium and magnesium content of fruit and vegetable juices and related products by atomic absorption spectrophotometry.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies an enzymatic method for the determination of the D-glucose and D-fructose content of fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the determination of the sulfate content of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the determination of the Formol Number of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the determination of proline in fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of the pH-value of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the determination of the ash content of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of the phosphate content, expressed as phosphorus content, of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of the relative density d 20 degree C / 20 degree C of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies an enzymatic method for the determination of the total content of D-isocitric acid, present either in the form of the free acid or its salts including esters and lactones in fruit and vegetable juices and related products.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies an enzymatic method for the determination of the total content of L-malic acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.
- Standard5 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.
- Standard4 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
The principle of the method specified is extraction of patulin in a mixture of ethyl acetate and chloroform (3:2 by volume), filtration of the extract on a silica-gel column and qualitative and quantitative determination by means of two-directional thin-layer chromatography. The spots are developed using a 3-methyl-2-benzothiazoline hydrazone (MBTH) hydrochloride solution. The limit of detection is 25 µg/l, based on 50 ml of ready-to-drink apple juice. The more precise method of analysis is HPLC.
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.
- Standard5 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
This European Standard specifies a distillation method for the quantitative determination of total sulfur dioxide in fruit or vegetable juices and related products. This method applied to onions, leek or cabbage products can lead to false positive results.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies an enzymatic method for the determination of the total content of acetic acid or acetate salts in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies an enzymatic method for the determination of the total content of D- and L-lactic acid and lactate salts in fruit and vegetable juices and related products.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a chromatographic procedure for the determination of the free amino acid content in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a high performance liquid chromatographic method for the determination of the glucose, fructose, sorbitol and sucrose contents in fruit and vegetable juices and related products. This method does not allow the determination of sucrose in the presence of maltose due to overlapping of the peaks.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).
- Standard9 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies an enzymatic method for the determination of the total content of D-malic acid, in fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of total carotenoid content and individual carotenoid fractions of fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard specifies a method for the determination of the nitrogen content of fruit and vegetable juices and related products by the Kjeldahl method.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day