176-177 / 407
CODEX STAN 234-1999
58
Sugars and Honey
Sugars (white sugar)
Polarization
ICUMSA GS 2/3-1
Polarimetry
II
Sugars (white sugar
Sulphur dioxide
ICUMSA GS 2/3-35 NMKL 135
EN 1988-2
Enzymatic method
II
Miscellaneous Products
Chili sauce
pH
NMKL 179 (Codex general
method)
Potentiometry
II
Chili sauce
pH
AOAC 981.12
(Codex general method)
Potentiometry
III
Chili sauce
Fill of containers
CAC/RM 46
(Codex general method)
Weighing
I
Date Paste
Moisture
AOAC 934.06
Gravimetry
I
Date Paste
Mineral impurities
ISO 762
Gravimetry
I
Date Paste
Ash
AOAC 940.26
Gravimetry
I
Date Paste
Acid Soluble Ash
AOAC 900.02D
Gravimetry, Calculation
I
Edible cassava flour
Fibre, crude
ISO 5498 (B.5 separation)
Gravimetry
I
Edible cassava flour
Granularity
ISO 2591-1
Sieving
I
Edible cassava flour
Moisture
ISO 712
Gravimetry
I
Fermented Soybean Paste
Total Nitrogen
AOAC 984.13
Kjeldahl
I
Fermented Soybean Paste
Amino Nitrogen
AOAC 920.154 on the
conditions specified in the
standard
21
Volumetry
I
Fermented Soybean Paste
Moisture
AOAC 934.01
(≤70°C, ≤ 50 mm Hg)
Gravimetry
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
104