EN 15086:2006

Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs

This European Standard specifies an HPLC-method for the determination of isomalt and other polyols such as lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs. Chemically isomalt is described as a mixture of 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-a-D-glucopyranosyl-D-mannitol (1,1-GPM).
The method has been validated in a collaborative study for isomalt (sum of GPS and GPM) on cookies, chewing gum, chocolate and on hard candies. Validation data for GPS and GPM are given in Clause 8, Annex A, Table A.1 and A.2
The determination of the other sugar alcohols has been (also) validated in a further collaborative study using the same method. The samples were pudding (lactitol, mannitol, xylitol), cookies (lactitol, maltitol, mannitol, sorbitol and xylitol), hard candies (lactitol, mannitol, xylitol, sorbitol) and chewing gum (maltitol, mannitol, sorbitol). Validation data are given in Clause 8 and Annex A, Tables A.3 to A.7.

Lebensmittel - Bestimmung von Isomalt, Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln

Diese Europäische Norm legt ein hochleistungsflüssigkeitschromatographisches (HPLC) Verfahren für die Bestimmung von Isomalt und anderen Polyolen wie Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln fest. Chemisch wird Isomalt als eine Mischung von 6-O-a-D-Gucopyranosyl-D-sorbit (1,6-GPS) und 1-O-a-D-Glucopyranosyl-D-mannit (1,1-GPM) beschrieben.
Das Verfahren wurde in einem Ringversuch mit Isomalt (Summe aus GPS und GPM) in Keksen, Kaugummi, Schokolade und Hartkaramellen validiert. Die Ringversuchsdaten für GPS und GPM sind im Abschnitt 8 und Anhang A, Tabelle A.1 und A.2 angegeben.
Die Bestimmung der anderen Zuckeralkohole wurde auch in einem weiteren Ringversuch mit demselben Verfahren geprüft. Die Proben waren Pudding (Lactit, Mannit und Xylit), Kekse (Lactit, Maltit, Mannit, Sorbit und Xylit), Hartkaramellen (Lactit, Mannit, Xylit und Sorbit), und Kaugummi (Maltit, Mannit und Sorbit). Die Ringversuchsdaten sind im Abschnitt 8 und im Anhang A, Tabellen A.3 bis A.7 angegeben.

Produits alimentaires - Dosage de l'isomalt, du lactitol, du maltitol, du mannitol, du sorbitol et du xylitol dans les produits alimentaires

Le présent projet spécifie une méthode par chromatographie liquide haute performance (CLHP) de dosage de l'ISOMALT et autres polyols tels que lactitol, maltitol, mannitol, sorbitol et xylitol dans les produits alimentaires. L'ISOMALT est décrit d'un point de vue chimique comme un mélange de 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS) et de 1-O-a-D-glucopyranosyl-D-mannitol (1,1-GPM).
Cette méthode a été validée par un essai interlaboratoire sur des gâteaux secs contenant 26,1 g/100g d'ISOMALT (somme de GPS et de GPM), sur du chewing gum en contenant 28,6 g/100 g, sur du chocolat en contenant 36,4 g/100 g et sur des bonbons durs en contenant 96,2 g/100 g
Le dosage des autres polyols a été validé par un autre essai interlaboratoire utilisant la même méthode. Les échantillons étaient du pudding contenant du lactitol (0,7 g/100 g), du mannitol (1,7 g/100g) et du xylitol (4,7 g/100g), des gâteaux secs contenant du lactitol (6,1 g/100g), du maltitol (1,8 g/100g), du mannitol (4,3 g/100g), du sorbitol (3,8 g/100g) et du xylitol (3,0 g/100g), des bonbons durs contenant du lactitol (80,5 g/100g), du mannitol (3,9 g/100g), du xylitol (6,5 g/100g) et du sorbitol (4,7 g/100g), et du chewing gum contenant du maltitol (32,3 g/100 g), du mannitol (1,7 g/100g) et du sorbitol (27,2 g/100g).

Živila – Določevanje izomalta, laktitola, maltitola, manitola sorbitola in ksilitola v živilih

General Information

• Status: Published
• Publication Date: 21-Mar-2006
• ICS: 67.050 - General methods of tests and analysis for food products
• Technical Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Drafting Committee: CEN/TC 275/WG 2 - Sweeteners
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Completion Date: 02-Jul-2021
• Ref Project: SIST EN 15086:2006 - Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffsåLYLOLKProduits alimentaires - Dosage de l'isomalt, du lactitol, du maltitol, du mannitol, du sorbitol et du xylitol dans les produits alimentairesLebensmittel - Bestimmung von Isomalt, Lactit, Maltit, Mannit, Sorbit und Xylit in LebensmittelnTa slovenski standard je istoveten z:EN 15086:2006SIST EN 15086:2006en67.050ICS:SLOVENSKI
STANDARDSIST EN 15086:200601-september-2006







EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 15086March 2006ICS 67.050 English VersionFoodstuffs - Determination of isomalt, lactitol, maltitol, mannitol,sorbitol and xylitol in foodstuffsProduits alimentaires - Dosage de l'isomalt, du lactitol, dumaltitol, du mannitol, du sorbitol et du xylitol dans lesproduits alimentairesLebensmittel - Bestimmung von Isomalt, Lactit, Maltit,Mannit, Sorbit und Xylit in LebensmittelnThis European Standard was approved by CEN on 3 February 2006.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 15086:2006: E



EN 15086:2006 (E) 2 Contents Page Foreword.3 1 Scope.4 2 Normative references.4 3 Principle.4 4 Reagents.4 5 Apparatus.5 6 Procedure.6 7 Calculation.7 8 Precision.8 9 Test report.10 Annex A (informative)
Precision data.11 Annex B (informative)
Alternative HPLC-Systems.15 Annex C (informative)
Examples for chromatograms.16 Bibliography.20



EN 15086:2006 (E) 3 Foreword This European Standard (EN 15086:2006) has been prepared by Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”, the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2006, and conflicting national standards shall be withdrawn at the latest by September 2006. According to the CEN/CENELEC Internal Regulations,
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