EN 1185:1994

Overview

EN 1185:1994 is a European standard developed by CEN that specifies a precise method for determining the sulfur dioxide (SO2) content in starches and starch-derived products. The method described is an acidimetric titration technique based on the modified ISO 5379:1983 procedure. This standard is crucial for ensuring the quality and safety of starch products by accurately quantifying residual sulfur dioxide, which is commonly used as a preservative and bleaching agent.

Key Topics

• Scope of Analysis
  EN 1185:1994 applies specifically to starches and their derived products, providing a standardized approach to measure their sulfur dioxide content accurately.

• Acidimetric Method
  The procedure involves an acidimetric titration technique, which uses an acid-base reaction to quantify sulfur dioxide concentrations. This standardized method offers repeatability and reliability for laboratory testing.

• Modified ISO 5379:1983
  The method is adapted from the international ISO 5379:1983, ensuring alignment with global testing practices while incorporating necessary modifications for European applications.

• Quality Control and Compliance
  Determining sulfur dioxide content is essential for manufacturers and regulators to comply with food safety regulations and quality standards.

Applications

• Food Industry
  Starches are widely used in food manufacturing as thickeners, stabilizers, and fillers. Monitoring sulfur dioxide ensures compliance with legal limits and prevents potential health risks from excessive residues.

• Quality Assurance Laboratories
  QC labs employ EN 1185:1994 to routinely test incoming raw starch materials and finished products to verify sulfur dioxide levels meet specified tolerances.

• Regulatory Testing
  Government agencies and food safety bodies use the standard to enforce regulations relating to allowable sulfur dioxide content in starch-based products.

• Research and Development
  R&D units utilize the method to analyze formulation changes and understand the impact of processing on sulfur dioxide retention.

Related Standards

• ISO 5379:1983
  The original international standard providing the basis for sulfur dioxide determination in starches via acidimetric titration.

• EN 1185 Updated Versions
  Subsequent revisions or related CEN documents might offer updated testing methods or expanded scope that complement EN 1185:1994.

• Food Additive and Preservative Standards
  Standards governing the permitted levels and use of sulfur dioxide and sulfites in food products often intersect with testing standards like EN 1185.

• Analytical Method Standards for Foodstuffs
  Other methods for analyzing preservatives and contaminants in food matrixes that support comprehensive quality control.

Keywords: EN 1185:1994, sulfur dioxide determination, starch testing, acidimetric method, ISO 5379:1983 modified, starch quality control, food safety testing, sulfur dioxide in food, CEN standards, analytical methods for starches.