EN 1988-1:1998

Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method

This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.

Lebensmittel - Bestimmung von Sulfit - Teil 1: Optimiertes Monier-Williams-Verfahren

Diese Europäische Norm legt ein Destillationsverfahren zur Bestimmung von Sulfit (ausgedrückt in Schwefeldioxid) in Lebensmitteln, die einen Sulfitgehalt von mindestens 10 mg/kg aufweisen, fest. Das Verfahren ist in Gegenwart anderer flüchtiger Schwefelverbindungen anwendbar. Es ist nicht anwendbar auf Kohl, getrockneten Knoblauch, getrocknete Zwiebeln, Ingwer, Lauch und Sojaproteine. Es hat sich gezeigt, daß die Untersuchung von isolierten Sojaproteinen zu falsch positiven Ergebnissen führt.

Produits alimentaires - Dosage des sulfites - Partie 1: Méthode optimisée de Monier-Williams

La présente norme spécifie une méthode de distillation permettant de doser les sulfites, exprimés en dioxyde de souffre, dans les produits alimentaires lorsque leur concentration est au minimum de 10 mg/kg. Cette méthode est applicable en présence d'autres composés volatiles soufrés. Elle ne s'applique pas à l'ail séché, aux oignons séchés, aux protéines de soja, au gingembre, aux poireaux et aux choux. Il a été montré que l'analyse d'isolat protéique de soja conduit à des faux positifs.

Živila - Določevanje sulfita - 1. del: Optimizirana metoda po Monier-Williamsu

General Information

• Status: Published
• Publication Date: 17-Feb-1998
• Withdrawal Date: 30-Aug-1998
• ICS: 67.040 - Food products in general
• Technical Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Drafting Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Start Date: 09-Nov-2023
• Completion Date: 14-Apr-2025
• Ref Project: SIST EN 1988-1:1999 - Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method

Overview

EN 1988-1:1998 is a European Standard developed by CEN for the precise determination of sulfite content in foodstuffs. This standard specifies the use of the Optimized Monier-Williams method, a recognized distillation technique for quantifying sulfites expressed as sulfur dioxide (SO₂). It applies to food products containing at least 10 mg/kg of sulfite and is reliable even in the presence of other volatile sulfur compounds. Notably, the method excludes certain foods such as cabbage, dried garlic, dried onions, ginger, leeks, and soy proteins due to interference risks and potential false positives.

Key Topics

• Methodology
  The Optimized Monier-Williams method focuses on the controlled distillation of sulfite compounds to accurately measure sulfite levels as sulfur dioxide. This method is designed to enhance sensitivity and specificity in sulfite detection compared to earlier techniques.

• Scope and Limitations
  Applicable to foodstuffs with a minimum sulfite content of 10 mg/kg
  Not suitable for cabbage, dried garlic, dried onions, ginger, leeks, and soy proteins
  Avoids false positives linked to isolated soy protein analysis

• Analytical Accuracy
  The standard emphasizes elimination of interference from other volatile sulfur compounds, ensuring reliable measurement for food safety and quality control.

• Compliance and Reproduction
  The document restricts full or partial reproduction without consent, reflecting its official status as a harmonized European Standard.

Applications

• Food Safety Testing
  Manufacturers and testing laboratories use this method to verify sulfite levels comply with regulatory limits, crucial for consumer safety especially in allergy-sensitive populations.

• Quality Control
  Ensures consistent product quality by monitoring sulfite additives that serve as preservatives or antioxidants in processed foods.

• Regulatory Compliance
  Helps food producers meet European legal and labeling requirements for sulfite content, reducing risk of market rejection or penalties.

• Research and Development
  Applicable in developing new food products and formulations where sulfite levels must be controlled or optimized.

Related Standards

• EN 1988-2:2000 - Complementary methods for sulfite determination in foodstuffs
• ISO 2187:2004 - General methods for food analysis including sulfur compounds
• CEN/TC 275 - Technical committee addressing chemical analysis of food and feed
• National Standards on Sulfite Testing - Various country-level standards harmonized with EN 1988 series

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Keywords: EN 1988-1:1998, sulfite determination, foodstuffs sulfite analysis, Optimized Monier-Williams method, sulfur dioxide measurement, food safety testing, sulfite content regulation, European food standards, food quality control

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.LHU:LOOLDPVXLebensmittel - Bestimmung von Sulfit - Teil 1: Optimiertes Monier-Williams-VerfahrenProduits alimentaires - Dosage des sulfites - Partie 1: Méthode optimisée de Monier-WilliamsFoodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method67.050Splošne preskusne in analizne metode za ži
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