OMB Meeting Book (June 22, 2017)

104

CODEX STAN 234-1999

58

Sugars and Honey Sugars (white sugar) Sugars (white sugar

II II

Polarization

ICUMSA GS 2/3-1

Polarimetry

ICUMSA GS 2/3-35 NMKL 135 EN 1988-2

Enzymatic method

Sulphur dioxide

Miscellaneous Products Chili sauce

pH

NMKL 179 (Codex general method) AOAC 981.12 (Codex general method) CAC/RM 46 (Codex general method)

Potentiometry

II

pH

Potentiometry

Chili sauce

III

Fill of containers

Weighing

Chili sauce

I

I

Date Paste Date Paste Date Paste Date Paste

Moisture

AOAC 934.06

Gravimetry Gravimetry Gravimetry

Mineral impurities

ISO 762

I

I

Ash

AOAC 940.26 AOAC 900.02D

Acid Soluble Ash

Gravimetry, Calculation

I I I I I I

Edible cassava flour Edible cassava flour Edible cassava flour

Fibre, crude Granularity

ISO 5498 (B.5 separation)

Gravimetry

ISO 2591-1

Sieving

Moisture

ISO 712

Gravimetry

Fermented Soybean Paste Fermented Soybean Paste

Total Nitrogen Amino Nitrogen

AOAC 984.13

Kjeldahl

AOAC 920.154 on the conditions specified in the standard 21

Volumetry

Gravimetry

Fermented Soybean Paste

Moisture

AOAC 934.01 (≤70°C, ≤ 50 mm Hg)

I

21 Section 9.2 Determination of Amino Nitrogen Preparation of test samples: Weigh 2 g of sample into a 250 ml beaker and mix the sample with 100 ml of cold (15°C) NH 3 -free H 2 O and then stir the mixture for 60 min. Next, decant the mixture through a quantitative filter and collect the filtrate in a 100 ml volumetric flask. Endpoint - A pH meter shall be used to determine the endpoint instead of optical verification of colours