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fda-21-cfr-172580-diacetyl-detection-in-butter-flavored-products
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Plastic FilmsEU Regulation 2018/213 BPA Residue Analysis in Additive PackagingEU Regulation 2018/213 Testing for Endocrine Disruptors in PackagingEU Regulation No 1169/2011 Verification of Additive Labeling ClaimsEU Regulation No 1334/2008 Testing for Flavor Enhancers in Instant SoupsEU Regulation No 1935/2004 Testing for Migration from Packaging to FoodFDA 21 CFR 170.39 Testing for Food Contact Substances in AdditivesFDA 21 CFR 172 Artificial Sweetener (Aspartame) QuantificationFDA 21 CFR 172-Based Sorbic Acid Analysis in Processed FoodsFDA 21 CFR 172.345 Phosphate Additive Quantification in CheeseFDA 21 CFR 172.345 Phosphates in Cheese ProductsFDA 21 CFR 172.365 Testing of Sucralose in Sugar-Free ProductsFDA 21 CFR 172.515 Analysis of Artificial Flavoring Agents in BeveragesFDA 21 CFR 172.515 Flavor Additive Testing in Processed MeatFDA 21 CFR 172.515 Testing of Flavoring Substances in SnacksFDA 21 CFR 172.800 Detection of Polysorbate 80 in DessertsFDA 21 CFR 172.830 Polyethylene Glycol Detection in Food AdditivesFDA 21 CFR 172.848 Testing of Calcium Disodium EDTA in SaucesFDA 21 CFR 173.25 Enzyme Residue Analysis in Baby FoodsFDA 21 CFR 173.280 Enzyme Residue Clearance in Baby FoodsFDA 21 CFR 173.280 Enzyme Testing in Dairy-Based AdditivesFDA 21 CFR 173.340 Hexane Residue Testing in Soy ProductsFDA 21 CFR 175.300 Leachability Testing for Food Packaging CoatingsFDA 21 CFR 178 Testing for Antioxidants in Edible OilsFDA Compliance Testing for Monosodium Glutamate (MSG) in SeasoningsISO 10540 Determination of Nitrate in Root VegetablesISO 10789 Testing of Anti-Caking Agents in Powdered AdditivesISO 10993-12 Toxicity Screening for Additive-Related CompoundsISO 11286 Color Additive Content Testing in Snack ProductsISO 11287 Determination of Sulfite Levels in Dried FruitsISO 11293 Testing of Preservative Levels in Fish ProductsISO 14502-1 Polyphenol Content Testing in Functional BeveragesISO 15320 Testing of Synthetic Antioxidants in Cooking OilsISO 15705 Analysis of 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Testing for Nitrite-Producing AdditivesISO 6579 Preservative Efficacy Testing in Deli MeatsISO 6579-1 Microbial Contaminant Detection in Additive ProcessingISO 9237 Permeability Testing for Food Contact Materials

Comprehensive Guide to FDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored Products Testing Service Provided by Eurolab

Standard-Related Information

FDA 21 CFR 172.580 is a regulation that governs the detection of diacetyl in butter-flavored products. The standard requires manufacturers to ensure that their products comply with certain limits for diacetyl, which is a flavoring substance used in many food products.

The relevant standards governing this testing service are:

  • ISO 11095:2014: Determination of diacetyl in foodstuffs - Method using gas chromatography

  • ASTM E 1617-15: Standard Test Method for Determination of Diacetyl in Food Products by Gas Chromatography

  • EN ISO 11095:2005: Determination of diacetyl in foodstuffs - Method using gas chromatography

    • These standards are developed and published by international standardization organizations such as the International Organization for Standardization (ISO) and the American Society for Testing and Materials (ASTM). The European Committee for Standardization (CEN) also publishes standards related to this testing service.

    The standard development process involves collaboration between experts from various industries, governments, and other stakeholders. This process ensures that standards are developed in a transparent and consensus-driven manner.

    Standards evolve over time as new technologies and methods become available. In this case, the ISO 11095:2014 standard has replaced the older EN ISO 11095:2005 standard.

    The scope of these standards includes:

  • Determining the diacetyl content in butter-flavored products

  • Establishing limits for diacetyl in foodstuffs

  • Providing a method for gas chromatography analysis

    • Standard Requirements and Needs

    FDA 21 CFR 172.580 requires manufacturers to detect diacetyl in their products. This testing service is essential for several reasons:

    1. Ensuring product safety: Diacetyl has been linked to respiratory problems, including asthma and bronchitis.

    2. Meeting regulatory requirements: Manufacturers must comply with FDA regulations regarding the detection of diacetyl in foodstuffs.

    3. Maintaining product quality: Testing for diacetyl ensures that products meet established limits and do not contain excessive amounts of this substance.

    The industries and sectors that require this testing service include:

  • Food manufacturers

  • Dairy companies

  • Flavoring suppliers

    • The consequences of not performing this test are severe, including:

    1. Regulatory non-compliance: Manufacturers may face fines or penalties for non-compliance with FDA regulations.

    2. Product recalls: Companies may be forced to recall products that contain excessive amounts of diacetyl.

    3. Damage to reputation: Failure to detect diacetyl can damage a companys reputation and lead to loss of customer trust.

    Test Conditions and Methodology

    The testing service for FDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored Products involves the following steps:

    1. Sample preparation: A representative sample of butter-flavored product is prepared according to standard procedures.

    2. Gas chromatography analysis: The sample is analyzed using gas chromatography (GC) equipment, which separates and detects diacetyl.

    3. Measurement and analysis: The diacetyl content is measured and calculated based on the GC results.

    The testing environment requirements include:

  • A temperature range of 20C to 30C

  • A relative humidity range of 40 to 60

  • A pressure range of 900 mbar to 1100 mbar

    • Test Reporting and Documentation

    The test report includes the following information:

    1. Sample identification: The product name, batch number, and sample weight.

    2. Testing parameters: Temperature, humidity, pressure, and other relevant conditions.

    3. Measurement results: Diacetyl content in parts per million (ppm).

    4. Certification and accreditation: Information on the testing laboratorys certification and accreditation.

    The test report is structured according to standard formats, such as ISO 17025:2005. The results are validated and verified through quality control measures.

    Why This Test Should Be Performed

    This testing service provides numerous benefits:

    1. Ensures product safety: Detection of diacetyl ensures that products meet regulatory requirements and do not pose a risk to consumers.

    2. Maintains compliance: Manufacturers comply with FDA regulations, avoiding fines or penalties.

    3. Improves quality: Testing for diacetyl ensures that products meet established limits and maintain their quality.

    Why Eurolab Should Provide This Service

    Eurolab offers:

    1. Expertise: Experienced personnel with knowledge of the testing service.

    2. State-of-the-art equipment: Modern gas chromatography equipment for accurate analysis.

    3. Certification and accreditation: Eurolab is certified to ISO 17025:2005, ensuring high-quality results.

    By choosing Eurolab for this testing service, manufacturers can ensure compliance with FDA regulations, maintain product quality, and protect consumer safety.

    Conclusion

    FDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored Products is a critical testing service that ensures product safety, meets regulatory requirements, and maintains product quality. Eurolab provides this testing service with expertise, state-of-the-art equipment, and certification to ISO 17025:2005.

    Contact Eurolab today to learn more about our FDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored Products testing service.

    Need help or have a question?
    Contact us for prompt assistance and solutions.

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