EN 12856:1999
(Main)Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
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, ...
Lebensmittel - Bestimmung von Acesulfam-K, Aspartam und Saccharin - Hochleistungsflüssigchromatographisches Verfahren
Diese Europäische Norm legt ein hochleistungs-flüssigchromatographisches (HPLC) Verfahren zur Bestimmung von Acesulfam-K, Aspartam und Saccharin fest, siehe (1), (2) und (3). Sie erlaubt auch die Bestimmung von Coffein, Sorbinsa(ure und Benzoesa(ure in Lebensmitteln.
Produits alimentaires - Dosage de l'acésulfame-K, de l'aspartame et de la saccharine - Méthode par chromatographie liquide haute performance
La présente norme européenne spécifie une méthode par chromatographie en phase liquide ` haute performance (CLHP) pour le dosage de l'acésulfame K, de l' aspartame et de la saccharine (voir (1), (2) et (3)). Le dosage de la caféine, de l'acide sorbique et de l'acide benzoi(que dans les aliments est également possible.
Živila - Določevanje K-acesulfama, aspartama in saharina - Metoda tekočinske kromatografije visoke ločljivosti
General Information
Overview
EN 12856:1999 (CEN) defines a high performance liquid chromatographic (HPLC) method for the determination of the artificial sweeteners acesulfame‑K, aspartame and saccharin in foodstuffs. The standard also permits simultaneous determination of caffeine, sorbic acid and benzoic acid, making it a versatile procedure for routine food analysis. Interlaboratory validation was performed across a range of food matrices (e.g., marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream, jam, and flan preparation), demonstrating the method’s applicability to complex food products.
Key topics and technical requirements
- Scope and applicability: Specifies which sweeteners and auxiliaries the HPLC method covers and the food matrices evaluated during validation.
- Analytical approach: Defines the use of HPLC for separation and quantification of target analytes (acesulfame‑K, aspartame, saccharin) and optional analytes (caffeine, sorbic acid, benzoic acid).
- Validation and interlaboratory testing: Includes information on method performance and repeatability as demonstrated by multi‑laboratory trials across diverse food types.
- Quality and reporting: Requires documented procedures for sample handling, analysis, and result reporting consistent with general methods for food product testing.
- Classification: Published under ICS 67.050 (general methods of tests and analysis for food products).
Practical applications
- Routine food quality control to verify compliance with labeling and regulatory limits for artificial sweeteners and preservatives.
- Regulatory laboratories performing official control and surveillance of sugar‑reduced and diet products (soft drinks, dairy, confectionery, baked goods).
- Food manufacturers validating supplier ingredients, batch release testing, and stability studies where sweetener levels and preservative content must be monitored.
- Contract testing and analytical service labs implementing validated HPLC methods for client testing across multiple matrices.
Who should use this standard
- Analytical chemists and lab managers in food testing laboratories
- Quality assurance and regulatory affairs professionals in the food and beverage industry
- Laboratories preparing methods for official controls or accreditation that require standardised HPLC procedures
Related standards
- Other CEN/ISO standards and national methods covering sweeteners, preservatives and HPLC analysis for foodstuffs (consult national standards bodies or CEN catalogues for exact references).
Keywords: EN 12856, HPLC method, acesulfame‑K, aspartame, saccharin, foodstuffs, caffeine, sorbic acid, benzoic acid, food analysis, CEN standard.
Frequently Asked Questions
EN 12856:1999 is a standard published by the European Committee for Standardization (CEN). Its full title is "Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method". This standard covers: 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, ...
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, ...
EN 12856:1999 is classified under the following ICS (International Classification for Standards) categories: 67.050 - General methods of tests and analysis for food products. The ICS classification helps identify the subject area and facilitates finding related standards.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Lebensmittel - Bestimmung von Acesulfam-K, Aspartam und Saccharin - Hochleistungsflüssigchromatographisches VerfahrenProduits alimentaires - Dosage de l'acésulfame-K, de l'aspartame et de la saccharine - Méthode par chromatographie liquide haute performanceFoodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method67.050Splošne preskusne in analizne metode za živilske
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The standard EN 12856:1999 provides a comprehensive framework for the determination of acesulfame-K, aspartame, and saccharin in various foodstuffs through a high performance liquid chromatographic (HPLC) method. The scope of this standard is notably expansive, as it not only addresses the primary sweeteners of concern but also includes the ability to analyze additional substances such as caffeine, sorbic acid, and benzoic acid. One of the strengths of EN 12856:1999 is its robust testing protocols, which are backed by interlaboratory tests that have been conducted on a wide range of food products. This adds significant credibility and reliability to the findings when applied to practical food analysis scenarios. The standard covers an array of food items, including marzipan, yogurt, various beverages, and jams, thereby ensuring that the methodology is applicable in different contexts and for diverse food matrices. Furthermore, the relevance of this standard is underscored by its focus on widely used artificial sweeteners that have raised concerns regarding health and consumption levels. By establishing standardized methodologies for their detection and quantification, EN 12856:1999 plays a critical role in food safety, quality assurance, and regulatory compliance. As such, it serves as an essential resource for laboratories engaged in food analysis, regulatory agencies, and food manufacturers seeking to adhere to established criteria for additive monitoring. Overall, EN 12856:1999 stands out as a vital standard that not only standardizes the analytical processes for key food additives but also reinforces the integrity of food safety practices across the European market.
SIST EN 12856:2000 표준은 고성능 액체 크로마토그래피(HPLC) 방법을 통해 식품 내 아세설팜-K, 아스파탐 및 사카라인의 정량 분석을 위한 구체적인 지침을 제공합니다. 이 표준은 해당 물질들의 정확한 결정 외에도 카페인, 소르빈산 및 벤조산의 분석을 허용하여 식품 산업에서의 폭넓은 적용 가능성을 시사합니다. 이 표준의 강점 중 하나는 다양한 식품 매트릭스에서의 검증된 방법론입니다. 특히, 아세설팜-K는 마르지판, 요거트, 과일 요거트, 오렌지 주스 음료 등 여러 식품에 대해 실험이 진행되어 신뢰성을 높이고 있습니다. 이러한 다각적인 접근은 식품 안전성을 높이는 데 중요한 역할을 합니다. 아스파탐과 사카라인 또한 동일하게 여러 식품에서 테스트되어, 이 표준이 식품 품질 관리에 미치는 긍정적인 영향을 명확히 보여줍니다. 또한, EN 12856:1999 표준은 유럽 전역에서 통용되는 규격으로, 식품 분석실험실 및 제조업체가 이 방법을 채택함으로써 국제적으로 통일된 품질 기준을 마련할 수 있도록 돕습니다. 이는 식품 업계에서 필수적인 신뢰성과 안정성을 제공하며, 소비자 안전을 보장하는 데 중추적 역할을 할 것입니다. 결과적으로, SIST EN 12856:2000 표준은 고성능 액체 크로마토그래피를 통해 식품 내 미생물 및 화학 물질의 칭량과 규명에 있어 중요한 지침이자 기준으로 자리잡고 있으며, 다양한 식품 매트릭스에서의 활용 가능성을 통해 관련 산업 전반에 걸쳐 높은 실용성과 신뢰성을 제공합니다.
SIST EN 12856:2000は、食品分野において非常に重要な標準であり、特にアセスルファムK、アスパルテームおよびサッカリンの高性能液体クロマトグラフィー（HPLC）法の確立に貢献しています。この標準は、食品中のこれらの人工甘味料の正確な測定を可能にし、食品業界の品質管理や安全性向上に寄与しています。 この標準の範囲は広く、アセスルファムKだけでなく、カフェイン、ソルビン酸、ベンゾ酸などの他の成分の分析も許可されており、食品分析における多様なニーズに応えています。特に、マジパン、ヨーグルト、フルーツヨーグルト、オレンジジュース飲料、コーラ、クリーム、ジャムといった具体的な食品項目に対しても、確実な互換性とバリデーションが行われています。 EN 12856:1999の強みとしては、実験室間試験が実施され、さまざまな食品サンプルに対する再現性が確保されている点が挙げられます。このことは、業界標準に基づく信頼性の高い分析方法としての重要性を一層高めています。また、高性能液体クロマトグラフィー法は、他の分析手法に比べて高い感度と精度を持つため、食品の品質管理において極めて有用です。 これらの要素から、SIST EN 12856:2000は食品業界における人工甘味料の分析において不可欠な標準であり、規制遵守や市場競争力の向上に向けた基盤を提供しています。食品安全と消費者の信頼を確保するための重要な役割を果たしていると言えます。この標準は、食品分析の分野での適用性と有用性を持った、十分に発展したガイドラインとして高く評価されています。
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