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ISO 28198:2009

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Vegetable fats and oils Determination of toluene insoluble matter

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

25-09-2018

Language(s)

English, French, Russian

Published date

27-08-2009

ISO 28198:2009 specifies a method for the determination of the content of toluene insoluble matter (TIM) in lecithin formulations, which indicates the presence of impurities such as protein, carbohydrate-containing extraction residues and other solid contaminants. This method is applicable to all types of vegetable lecithin.

The purpose of the method is to enable the analysis of lecithin under several regulations. Lecithin [Codex International Numbering System for Food Additives (INS) No. 322] is a generally permitted additive and the determination of the TIM is part of many specifications. The purity requirement with regard to TIM content is based on the method specified.

Toluene is the replacement for the carcinogenic benzene, which was used in older methods.

DevelopmentNote
DRAFT ISO/DIS 28198 is also available for this standard. (09/2017)
DocumentType
Standard
Pages
7
PublisherName
International Organization for Standardization
Status
Withdrawn
SupersededBy

Standards Relationship
NF ISO 28198 : 2009 Identical
NEN ISO 28198 : 2009 Identical
BS ISO 28198:2009 Identical

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ISO 21067-1:2016 Packaging Vocabulary Part 1: General terms

ISO 4793:1980 Laboratory sintered (fritted) filters — Porosity grading, classification and designation
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001 Animal and vegetable fats and oils — Sampling
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method

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