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RS ISO 16958: 2015
Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method

Abstract

This International Standard specifies a method for the quantification of individual and/or all fatty acids
in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat
and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated
fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA),
saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), ?-linolenic
acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].
The determination is performed by direct transesterification in food matrices, without prior fat
extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with
water having total fat ? 1,5 % m/m.
The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same
method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like
soft or hard cheeses with acidity level ? 1 mmol/100 g of fat, can be analysed after a preliminary fat
extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA
with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible
temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 16958: 2015	ADOPTED ISO STANDARDS	Food technology	53	First Edition Sep 2024	Available