EUROLAB
aoac-201305-choline-determination-in-soy-based-nutrition-foods
Nutritional Labeling & Composition AOAC 2000.12 vitamin K1 determination in baby foodAOAC 2001.03 flavonoid content testing in plant-based nutrition barsAOAC 2001.07 taurine analysis in energy and recovery drinksAOAC 2001.11 pyridoxine (Vitamin B6) quantification in supplementsAOAC 2001.12 vitamin B12 analysis in nutritional yeastAOAC 2001.13 cholesterol quantification in processed meatsAOAC 2002.02 biotin determination in fortified food itemsAOAC 2002.07 steviol glycosides testing in stevia-sweetened itemsAOAC 2002.09 vitamin E (α-tocopherol) analysis in edible oilsAOAC 2003.09 casein to whey ratio testing in milk protein powdersAOAC 2004.05 L-carnitine content testing in sports supplementsAOAC 2005.06 vitamin K determination in infant nutrition productsAOAC 2005.08 lycopene quantification in tomato-based productsAOAC 2007.01 lutein concentration analysis in eye-health supplementsAOAC 2009.01 amino acid profiling for protein supplement labelingAOAC 2009.03 inositol content testing in fortified cerealsAOAC 2010.05 trans fat analysis for label complianceAOAC 2011.01 polyunsaturated fatty acid testing in cooking oilsAOAC 2011.02 protein digestibility analysis for sports nutritionAOAC 2011.14 vitamin D determination in dairy and plant-based drinksAOAC 2011.18 phytonutrient testing in whole-food supplementsAOAC 2011.19 vitamin B complex profile in multivitamin drinksAOAC 2012.11 flavanol testing in cocoa-based nutrition productsAOAC 2012.13 beta-carotene determination in carrot-based baby foodsAOAC 2015.06 resistant starch analysis for gut health food claimsAOAC 2016.03 myo-inositol analysis in children’s formula productsAOAC 2017.04 betaine content testing in sports nutrition blendsAOAC 2018.07 omega-6 fatty acid testing in plant-based oilsAOAC 941.15 total sugar testing for natural juice productsAOAC 942.05 lactose quantification in lactose-reduced dairyAOAC 944.12 ethyl alcohol content in ready-to-consume beveragesAOAC 948.13 total solids testing in frozen food productsAOAC 950.46 nitrogen-free extract in pet nutrition labelingAOAC 960.52 calcium determination in dairy-based nutritional drinksAOAC 969.33 protein efficiency ratio testing in infant formulaAOAC 970.65 iron quantification for fortified cereal productsAOAC 974.18 niacinamide testing in vitamin-enriched foodAOAC 974.29 total sugars analysis in sweetened beveragesAOAC 975.03 ethanol content testing in nutritional beveragesAOAC 979.23 antioxidant testing for labeled antioxidant-rich foodsAOAC 979.27 tocopherol (Vitamin E) testing in fortified oilsAOAC 980.13 total solids and moisture content in canned foodsAOAC 983.19 sorbitol content in sugar-free labeled foodsAOAC 984.13 copper concentration analysis for label complianceAOAC 984.13 potassium determination in health drinksAOAC 984.27 chromium quantification in dietary supplement testingAOAC 984.27 niacin testing in multivitamin nutrition tabletsAOAC 984.27 selenium testing in trace mineral supplementsAOAC 985.26 zinc content testing in child nutrition productsAOAC 985.29 based fiber analysis for nutritional labelingAOAC 985.35 vitamin A testing for infant formula labelingAOAC 990.11 pantothenic acid testing in enriched bakery itemsAOAC 991.25 magnesium level determination in dietary supplementsAOAC 991.29 fatty acid profile determination in omega-3 productsAOAC 991.36 caffeine quantification in energy drinksAOAC 991.43 total dietary fiber determination in food productsAOAC 992.06 sodium content analysis for reduced salt label validationAOAC 992.15 vitamin C analysis in fruit juice and beveragesAOAC 992.24 calcium content validation in dairy alternativesAOAC 993.13 lactose analysis in lactose-free labeled productsAOAC 993.14 omega-3 (EPA & DHA) testing in fish oil capsulesAOAC 996.04 iodine testing in iodized salt for label accuracyAOAC 996.06 riboflavin (Vitamin B2) analysis in vitamin drinksAOAC 999.10 thiamine (Vitamin B1) quantification in nutrition productsAOAC 999.13 folic acid determination in fortified breakfast cerealsAOAC 999.14 phosphorus content testing for nutrition claimsCodex Alimentarius compliant carbohydrate profile testing for packaged foodsCodex CXG 2-1985 compliance testing for nutritional labeling accuracyISO 11085 total fat content analysis in cereal productsISO 13496 ash content analysis in dry food commoditiesISO 1442 moisture content determination in nutritional meat productsISO 15705 determination of total organic carbon in food matricesISO 1672 carbohydrate testing by enzymatic method in nutrition studiesISO 17678 compliant protein content determination in milk and dairy productsISO 18330 polyphenol content determination in functional beveragesISO 1841 sodium chloride testing in canned vegetables for labelingISO 1871 total nitrogen determination in high-protein foodsISO 21422 water activity measurement in dried food productsISO 21527-1 microbial stability testing for shelf-life claimsISO 21527-2 yeast and mold count validation in nutrient-dense foodsISO 2171 starch content testing for grain-based nutritional labelsISO 2173 total sugar testing in fruit and vegetable juicesISO 22935 sensory analysis for label claim verification in dairy productsISO 2446 based fat content analysis in liquid milkISO 3071 pH value testing for acidified food labelingISO 3593 dietary fiber content in soy-based nutrition foodsISO 4125 energy value estimation in prepared meal testingISO 6492 based crude protein testing in animal feed supplementsISO 6496 moisture content determination in food labeling complianceISO 6865 crude fiber determination in nutrition-labeled pet foodsISO 763 sodium content testing in meat productsISO 8262-1 gravimetric method for milk fat content testingRegulation (EU) No 1169/2011 nutritional declaration validation testing

AOAC 2013.05 Choline Determination in Soy-Based Nutrition Foods: Eurolabs Laboratory Testing Service

The determination of choline content in soy-based nutrition foods is a critical aspect of food safety and quality assurance. The AOAC 2013.05 method, also known as the Official Method SM 2013.05, is an internationally recognized standard for measuring choline levels in these products. This section provides an overview of the relevant standards, legal and regulatory framework, and international and national standards that govern this testing service.

Relevant Standards

The AOAC International (AOAC) method SM 2013.05 is based on the Official Method 952.01, which was published in 2007. The standard specifies a spectrophotometric method for determining choline in soy-based nutrition foods using potassium iodide reagent. The method involves measuring the absorbance of the reaction mixture at 650 nm.

Legal and Regulatory Framework

The determination of choline content is governed by various national and international regulations, including:

  • EU Regulation (EC) No 1169/2011 on the provision of food information to consumers

  • EU Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods

  • US FDA regulations for soy-based nutrition products

    • International and National Standards

    The following standards are relevant to this testing service:

  • ISO 21702:2017: Sensory analysis - Methodology for assessing the acceptance, preference or liking of a product by consumers

  • ASTM E1820-10: Standard Practice for Determining the Acceptability of Flavor Profiles of Food Products

  • EN 13782:2005: Quality control for foodstuffs -- General guidelines on sampling

  • TSE (Turkish Standards Institution) L 1172:2017: Foods -- Sampling for testing

    • Standard Development Organizations and Their Role

    Standard development organizations, such as AOAC International, ISO, ASTM, EN, and TSE, play a crucial role in creating standards that ensure consistency and reliability in laboratory testing. These organizations develop and publish standards through a collaborative process involving experts from industry, academia, and government.

    How Standards Evolve and Get Updated

    Standards are constantly evolving to reflect advances in technology, changes in regulations, and shifting consumer preferences. The standard development process involves:

    1. Identifying the need for a new or revised standard

    2. Conducting research and gathering data

    3. Developing draft standards through consensus-based processes

    4. Reviewing and approving final standards

    Standard Numbers and Their Scope

    The following are some relevant standard numbers with their scope:

  • AOAC 2013.05: Determination of choline in soy-based nutrition foods using potassium iodide reagent

  • ISO 21702:2017: Sensory analysis -- Methodology for assessing the acceptance, preference or liking of a product by consumers

  • ASTM E1820-10: Standard Practice for Determining the Acceptability of Flavor Profiles of Food Products

    • Standard Compliance Requirements for Different Industries

    Compliance with standards is mandatory for various industries, including:

  • Food manufacturers and processors

  • Regulatory agencies (e.g., FDA, USDA)

  • Third-party auditors and certifiers (e.g., ISO 22000)

    • Standard compliance ensures consistency, reliability, and safety in products.

    The AOAC 2013.05 choline determination method is essential for ensuring the quality and safety of soy-based nutrition foods. This section explains why this specific test is needed and required, as well as the business and technical reasons for conducting it.

    Business and Technical Reasons

  • Ensure compliance with regulations (e.g., EU Regulation 1169/2011)

  • Maintain product consistency and reliability

  • Enhance customer trust and confidence

  • Improve market positioning and competitiveness

  • Reduce costs associated with product recalls or withdrawals

    • Consequences of Not Performing This Test

    Failure to conduct AOAC 2013.05 choline determination can lead to:

  • Product contamination and safety issues

  • Regulatory non-compliance and fines

  • Loss of customer trust and market share

  • Increased costs due to product recalls or withdrawals

    • Industries and Sectors Requiring This Testing

    The following industries and sectors require AOAC 2013.05 choline determination:

  • Food manufacturers and processors (e.g., soy milk, energy bars)

  • Regulatory agencies (e.g., FDA, USDA)

  • Third-party auditors and certifiers (e.g., ISO 22000)

    • Risk Factors and Safety Implications

    Choline content is a critical parameter in ensuring the safety and quality of soy-based nutrition foods. Inadequate choline levels can lead to:

  • Nutrient deficiencies

  • Increased risk of diseases (e.g., heart disease, cognitive decline)

  • Regulatory non-compliance

    • Benefits of AOAC 2013.05 Choline Determination

    The benefits of conducting AOAC 2013.05 choline determination include:

  • Improved product consistency and reliability

  • Enhanced customer trust and confidence

  • Compliance with regulations (e.g., EU Regulation 1169/2011)

  • Reduced costs associated with product recalls or withdrawals

    • Laboratory Testing Service (Eurolab)

    Eurolab is a leading laboratory testing service provider that offers AOAC 2013.05 choline determination services for soy-based nutrition foods.

    Our Capabilities and Expertise

    Our team of experienced chemists and analysts uses state-of-the-art equipment to provide accurate and reliable results. We adhere to the highest standards of quality control, ensuring consistency and reliability in our testing services.

    Services Offered

    We offer a range of services related to choline determination, including:

  • AOAC 2013.05 choline determination

  • ISO 21702:2017 sensory analysis

  • ASTM E1820-10 standard practice for determining flavor profiles

    • How We Can Help You

    Our laboratory testing service can help you ensure compliance with regulations (e.g., EU Regulation 1169/2011), maintain product consistency and reliability, and enhance customer trust and confidence.

    Conclusion

    AOAC 2013.05 choline determination is a critical aspect of food safety and quality assurance in soy-based nutrition foods. Our laboratory testing service provides accurate and reliable results using state-of-the-art equipment and adhering to the highest standards of quality control. By partnering with Eurolab, you can ensure compliance with regulations (e.g., EU Regulation 1169/2011), maintain product consistency and reliability, and enhance customer trust and confidence.

    This is a general overview of AOAC 2013.05 choline determination in soy-based nutrition foods. For more information or to schedule a testing service, please contact us at infoeurolab.com(mailto:infoeurolab.com) or 1 (800) 123-4567.

    Appendix

    For further information on AOAC 2013.05 choline determination and related standards, please refer to the following resources:

  • AOAC International: Official Method SM 2013.05

  • ISO 21702:2017 Sensory analysis -- Methodology for assessing the acceptance, preference or liking of a product by consumers

  • ASTM E1820-10 Standard Practice for Determining the Acceptability of Flavor Profiles of Food Products

    • Please note that this is not an exhaustive list, and its recommended to consult the latest versions of these standards and resources.

    Disclaimer

    The information provided in this document is for general informational purposes only. It does not constitute professional advice or recommendation. Eurolab is not responsible for any errors or omissions in the text or its usage.

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