1 Scope
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), α-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.
Open preview (PDF)Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method