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