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DS/CEN/TS 14537:2003
Foodstuffs - Determination of neohesperidin-dihydrochalcon
This Technical Specification specifies an HPLC-method for the determination of neohesperidin-dihydrochalcon (NHDC) in foodstuffs. It has been validated in a collaborative test with cherry yoghurt containing 42,7 mg/kg and on a multi vitamin drink containing 35,6 mg/I NHDC [1]. The method has been successfully applied to a range of other foods including marzipan, bakery products, cream, custard powder, chocolate, ice cream.
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Danish Standards [ds]
Danish Standards [ds]