AOAC SPIFAN Stakeholder Program Meeting Book (September 10, 2020)
Preliminary Interlaboratory Study • 14 laboratories participated • 1 laboratory did not receive samples • 13 laboratories returned data • 5 samples distributed • One NIST SRM (SRM 1869) • One SPIFAN II product (soy-based IF) • One SPIFAN III sample (hydrolyzed milk-based IF) • Two whey protein ingredients • Method information collected • All laboratories provided general information about type of method used • Some laboratories responded to follow up with additional information Participant Signup (Dec '19) Sample Distribution (Feb ’20) Results Due (Mar ’20) Preliminary Data Evaluation (Apr '20) Follow Up Study (Fall ‘20) Final Report (Fall ‘20) 11
Preliminary Interlaboratory Study
SPIFAN III Sample
SPIFAN II Sample
SRM 1869
WPC I
WPC II
Milk/whey/soy IF
Hyd milk IF
Whey Ingr
Whey Ingr
Part hyd soy IF
Type
19.0 % 14.5 %
27.0 % 12.2 %
2.2 % 35 %
25.5 %
Fat
28 %
7.5 %
Protein
Chlorate Mean (ng/g) Chlorate RSD R Perchlorate Mean (ng/g) Perchlorate RSD R
104
265
66.8
1440
328
3.0 %
6.0 %
10.8 %
4.4 %
5.9 %
--
--
--
30.0
5.75
--
--
--
5.8 %
7.1 %
12
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