Diet and nutrition standards are published by NSF, ANSI, ISO, and British Standards. They cover manufacturing requirements for dietary standards, infant and adult nutritionals, and determination of vitamin content of foodstuffs. This group of documents mainly cover testing to determine the concentration of vitamins and nutrition.
This standard contains requirements for dietary supplements that contain one or more of the following dietary ingredients: a vitamin, a mineral, an herb or other botanical, an amino acid, a dietary substance for use by humans to supplement the diet by increasing the total dietary intake, or a concentrate, metabolite, constituent, extract, or combinations of these ingredients.
This standard is intended to define a standardized approach for auditing to determine the level of compliance of dietary supplement products to 21 CFR Part 111, as well as incorporating additional retailer requirements.
This document specifies a method for the quantitative determination of vitamin D2 and/or vitamin D3 in infant formula, and adult nutritionals in solid (i.e. powders) or liquid (i.e. ready-to-feed liquids and liquid concentrates) forms using liquid chromatography-mass spectrometry. The application range runs from 0,15 µg/100 g (limit of quantification) to 59 µg/100 g for vitamin D2 and from 0,25 µg/100 g to 65 µg/100 g for vitamin D3.
ISO 20637:2015 specifies a method for the determination of myo-inositol (free or free plus bound as phosphatidylinositol) in infant formula and adult nutritionals using liquid chromatography and pulsed amperometry with column switching.
ISO 20647:2015 specifies a method for the quantitative determination of total iodine in infant formula and adult nutritional formula.[1] The method is applicable to the measurement of total iodine in infant formula and adult nutritional formula from 0,5 µg/100g to 1 500 µg/100g reconstituted final product and for ready-to-feed products from 2,5 µg/100 g to 1 000 µg/100 g using ICP-MS.
Using various infant formula and adult nutritional products, the method was subjected to an interlaboratory study. Levels obtained ranged from 3,47 µg/100 g to 124 µg/100 g. For all precision data related to the interlaboratory study, see Table A.1 located in Annex A.
This document specifies a method for the determination of chloride in milk, milk products, infant formula and adult nutritionals by potentiometry[1][2][3][4] with an analytical range of 0,35 mg chloride/100 g to 711,6 mg chloride/100 g product, or ready-to-feed products.
This European Standard specifies a method for the determination of vitamin B1 in food by high performance liquid chromatography (HPLC) with enzymatic treatment and pre- or post-column derivatization. This method has been validated in two interlaboratory studies. The first study was for the analysis of samples of whole meal flour, milk powder/spray dried milk, freeze dried mixed vegetables and freeze dried pig's liver ranging from 0,295 mg/100 g to 0,807 mg/100 g. The second study was for the analysis of samples of tube feeding solution, baby food with vegetables, powdered milk, meal with fruits, yeast, cereal, chocolate powder and food supplement ranging from 0,11 mg/100g to 486 mg/100 g. Vitamin B1 is the mass fraction of total thiamin including its phosphorylated derivatives.
The document specifies a HPLC-method for the determination of
This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 g/100 g to 729 g/100 g and with 13-Z-retinol levels ranging from 30 g/100 g to 39 g/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and
This European Standard specifies a method for the determination of vitamin B2 in food by high performance liquid chromatography (HPLC) and fluorescence detection. This method has been validated in two interlaboratory studies. The first study was for the analysis of samples of milk powder and pig's liver ranging from 1,45 mg/100 g to 10,68 mg/100 g. The second study was for the analysis of samples of tube feeding solution, baby food, powdered milk, meal with fruits, yeast, cereal and chocolate powder ranging from 0,21 mg/100 g to 87,1 mg/100 g. Vitamin B2 is the mass fraction of total riboflavin including its phosphorylated derivatives.
This document specifies a method for the determination of vitamin B6 in foodstuffs by high performance liquid chromatography (HPLC). Vitamin B6 is the mass fraction of the sum of pyridoxine, pyridoxal, pyridoxamine including their phosphorylated derivatives as well as the b-glycosylated forms that have been added to foodstuffs, calculated as pyridoxine. This method has been successfully validated with semolina with milk (infant food), potato puree, vegetables with ham (convenient products) and a multi vitamin drink at levels from 0,034 mg/100 g to 1,21 mg/100 g.
This European Standard specifies a method for the determination of vitamin B6 in foodstuffs by high performance liquid chromatography (HPLC). Vitamin B6 is the mass fraction of the sum of pyridoxine, pyridoxal, pyridoxamine including their phosphorylated derivatives determined as pyridoxine. The -glycosylated forms are not taken into account. These can be determined with the method given in EN 14663 by which the different vitamers of vitamin B6 (pyridoxal, pyridoxamine and pyridoxine) are separated and individually quantified. A third European Standard, EN 14166, determines the total vitamin B6 by microbiological assay.
This European Standard specifies a method for the determination of total vitamin B6 in foodstuffs by microbiological assay (MBA). Vitamin B6 is determined as the mass fraction of pyridoxine, pyridoxal and pyridoxamine, including their phosphorylated or glycosylated derivatives. It is usually expressed as milligram vitamin B6 per 100 g of foodstuff. The method is applicable to samples that can be rendered homogeneous and do not contain high concentrations of antibiotics or other interfering substances. This method has been validated in an inter-laboratory test on fortified and non-fortified samples such as wholemeal flour, milk powder, mixed vegetables and pigs liver at levels from 0,5 mg/100 g to 1,9 mg/100 g. For further information on the validation data, see Annex B.
This European Standard specifies a method for the determination of vitamin D3 (cholecalciferol) or vitamin D2 (ergocalciferol) in foodstuffs by high performance liquid chromatography (HPLC). Vitamin D3 is primary in foodstuffs of animal origin, while vitamin D2 is primary in wild mushrooms. Both vitamin D3 and vitamin D2 can be present in fortified foodstuffs. This European Standard is not applicable for samples with a content of vitamin D3 and vitamin D2. Apart from the vitamin D activity from the parent forms, vitamin D3 and vitamin D2, the corresponding metabolites 25-hydroxy vitamin D and 1,25-dihydroxy vitamin D also contribute to the vitamin D activity. This European Standard does only include measurement of vitamin D3 or vitamin D2. This European Standard provides the base for the analytical methods. It is intended to serve as a frame in which the analyst can define his own analytical work in accordance to the standard procedure. This method has been validated in inter-laboratory tests on fortified and non-fortified samples such as margarine, milk, milk powder, liquid infant formula, infant formula, cooking oil, and fish oil at levels from 0,4 ?g/100 g to 14 ?g/100 g. Further information on the validation data is given in Annex D.
This European Standard specifies a method for the determination of Vitamin E in food by high performance liquid chromatography (HPLC). The determination of Vitamin E content is carried out by measurement of
This draft European Standard specifies a method for the determination of vitamin K1 in foodstuffs by high performance liquid chromatography (HPLC). The determination of Vitamin K1 content is carried out by measurement of reduced phylloquinone. The method has been validated for milk and milk products, however laboratory experiences exist which show that the method is also applicable to other type of foodstuffs.