Overview

ISO 750:1998 - Fruit and vegetable products - Determination of titratable acidity is an international standard developed by ISO Technical Committee 34/SC 3. This standard outlines two recognized laboratory methods for the precise determination of titratable acidity in fruit and vegetable products: the potentiometric reference method and a routine method using a colored indicator. Effective assessment of titratable acidity is critical in quality control, research, and safety evaluation within the agricultural and food products industries.

Titratable acidity is a key parameter influencing the flavor, preservation, and processing behavior of fruits and vegetables. ISO 750:1998 provides globally harmonized methods to ensure the reliability and repeatability of results, supporting consistent product quality across international supply chains.

Key Topics

Determination Methods
- Potentiometric method: Utilizes a pH meter and sodium hydroxide titration for accurate endpoint determination.
- Routine (indicator) method: Employs phenolphthalein as a color indicator during titration with sodium hydroxide; not recommended for colored products or wines.
Sample Preparation
- Clear procedures for both liquid and solid fruit/vegetable matrices.
- Guidance on removing CO₂ from carbonated products and handling frozen, dried, or homogenized samples.
Calculation and Reporting
- Results can be expressed in millimoles of hydrogen ions per 100 g or 100 ml of product.
- Alternative expression in grams of specific acids per 100 g/ml is provided using acid-specific factors.
- Emphasizes the importance of sample representativeness and clear documentation in the test report.
Repeatability and Reliability
- Specifies repeatability criteria to ensure laboratory consistency.
- Full reporting requirements for transparency and traceability.

Applications

ISO 750:1998 is highly relevant for laboratories, food producers, regulatory bodies, and researchers involved in:

Quality Control: Routine monitoring of acidity in fruit juices, canned fruits, vegetables, brines, and fermented products.
Product Development: Determining the impact of acidity on taste, texture, shelf life, and compliance with regulatory limits.
Regulatory Compliance: Supporting labeling requirements and safety standards for domestic and export markets.
Research and Analysis: Standardizing data collection in scientific studies, especially when comparing product batches or evaluating new processing techniques.

By adopting ISO 750:1998, organizations can ensure their measurement practices align with international best practices, facilitating market access and consumer confidence.

Related Standards

For broader context and compatibility, ISO 750:1998 can be used alongside other standards in the area of food testing and product evaluation, such as:

ISO 2173 - Fruit and vegetable products - Determination of soluble solids - Refractometric method
ISO 5528 - Fruit and vegetable products - Determination of water-insoluble solids
ISO 1842 - Fruit and vegetable products - Preparation of samples and methods of analysis

These related standards help build a comprehensive approach to the analytical assessment of fruit and vegetable products, fostering safety, quality, and international harmonization in food testing.

Keywords: titratable acidity, fruit and vegetable products, ISO 750:1998, food testing standards, potentiometric titration, food quality control, laboratory methods, agricultural products, acidity determination, food safety standards.

Overview

Key Topics

Determination Methods
- Potentiometric method: Utilizes a pH meter and sodium hydroxide titration for accurate endpoint determination.
- Routine (indicator) method: Employs phenolphthalein as a color indicator during titration with sodium hydroxide; not recommended for colored products or wines.
Sample Preparation
- Clear procedures for both liquid and solid fruit/vegetable matrices.
- Guidance on removing CO₂ from carbonated products and handling frozen, dried, or homogenized samples.
Calculation and Reporting
- Results can be expressed in millimoles of hydrogen ions per 100 g or 100 ml of product.
- Alternative expression in grams of specific acids per 100 g/ml is provided using acid-specific factors.
- Emphasizes the importance of sample representativeness and clear documentation in the test report.
Repeatability and Reliability
- Specifies repeatability criteria to ensure laboratory consistency.
- Full reporting requirements for transparency and traceability.

Applications

ISO 750:1998 is highly relevant for laboratories, food producers, regulatory bodies, and researchers involved in:

Quality Control: Routine monitoring of acidity in fruit juices, canned fruits, vegetables, brines, and fermented products.
Product Development: Determining the impact of acidity on taste, texture, shelf life, and compliance with regulatory limits.
Regulatory Compliance: Supporting labeling requirements and safety standards for domestic and export markets.
Research and Analysis: Standardizing data collection in scientific studies, especially when comparing product batches or evaluating new processing techniques.

By adopting ISO 750:1998, organizations can ensure their measurement practices align with international best practices, facilitating market access and consumer confidence.

Related Standards

For broader context and compatibility, ISO 750:1998 can be used alongside other standards in the area of food testing and product evaluation, such as:

ISO 2173 - Fruit and vegetable products - Determination of soluble solids - Refractometric method
ISO 5528 - Fruit and vegetable products - Determination of water-insoluble solids
ISO 1842 - Fruit and vegetable products - Preparation of samples and methods of analysis

These related standards help build a comprehensive approach to the analytical assessment of fruit and vegetable products, fostering safety, quality, and international harmonization in food testing.

ISO 750:1998 PDF

Technical details

Abstract

Overview

Key Topics

Applications

Related Standards

Related standards

Abstract

Overview

Key Topics

Applications

Related Standards

Related standards

Fruit and vegetable products -- Determination of soluble solids -- Refractometric method

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