This standard BS EN 12856:1999 Foodstuffs. Determination of acesulfame-K, aspartame and saccharin. High performance liquid chromatographic method is classified in these ICS categories:
67.050 General methods of tests and analysis for food products
67.040 Food products in general
This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame, and saccharin, see (1), (2) and (3). It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, ...
