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ISO 13496:2000

Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography

standard by International Organization for Standardization , 03/01/2000

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Full Description

This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, water-soluble colouring agents in meat and meat products.

The following colouring agents can be detected with the method:

  • Tartrazine
  • Quinoline Yellow
  • Sunset Yellow FC
  • Amaranth
  • Ponceau 4R
  • Erythrosine
  • Patent Blue V
  • Indigotine
  • Brilliant Black PN
  • Black 7984
  • Fast Green FCF
  • Blue VRS

Synonyms and identity numbers of these colouring agents are listed in annex A.

The plant colours and plant extracts which have been observed not to interfere with this method are listed in Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.

 

Product Details

Edition:
1
Published:
03/01/2000
Number of Pages:
11
File Size:
1 file , 170 KB
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 13496:2021


    Meat and meat products - Detection and determination of colouring agents

    • Most Recent

  2. ISO 13496:2000

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    Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography

    • Historical Version