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MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CERTAIN EPOXY DERIVATIVES SUBJECT TO LIMITATION - DETERMINATION OF BADGE, BFDGE AND THEIR HYDROXY AND CHLORINATED DERIVATIVES IN FOOD SIMULANTS

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2006

Publisher

National Standards Authority of Ireland

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Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Samples
7 Procedure
8 Confirmation
9 Precision
10 Test report
Annex A (informative) Structures of the main compounds cited
                       in this standard
Annex B (informative) Principle of the determination of BADGE,
                       BFDGE and their hydroxyl and chlorinated
                       derivatives in food simulants
Annex C (informative) Typical chromatograms of BADGE, BFDGE and
                       some of their derivatives
Annex D (informative) Determination of BADGE and its hydrolysis
                       and hydroxychlorinated products in
                       foodstuffs
Annex ZA (informative) Relationship between this European
                       Standard and the Essential Requirements
                       of EU Directives
Bibliography

Describes a method for the determination of BADGE, BFDGE and their reaction products in food simulants: distilled water, 3% w/v aqueous acetic acid, 10% v/v aqueous ethanol solution and olive oil or sunflower oil.

DocumentType	Standard
Pages	33
PublisherName	National Standards Authority of Ireland
Status	Current

Standards	Relationship
DIN EN 15136:2006-06	Identical
UNI EN 15136 : 2006	Identical
DIN EN 15136 E : 2006	Identical
EN 15136:2006	Identical
BS EN 15136:2006	Identical