BS EN ISO 16958:2026

This standard BS EN ISO 16958:2026 Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method is classified in these ICS categories:

• 67.100.10 Milk and processed milk products

This document specifies a method for the quantification of individual and/or all fatty acids content 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 % (mass fraction). The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as 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 is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.

BS EN ISO 16958:2026 - Milk, Milk Products, Infant Formula and Adult Nutritionals

Discover the comprehensive standard BS EN ISO 16958:2026, a pivotal document for professionals in the dairy and nutritional industries. This standard provides a detailed methodology for the determination of fatty acids composition in milk, milk products, infant formula, and adult nutritionals using the capillary gas chromatographic method. Released on January 30, 2026, this document is essential for ensuring quality and consistency in nutritional products.

Key Features

• Standard Number: BS EN ISO 16958:2026
• Pages: 54
• Release Date: January 30, 2026
• ISBN: 978 0 539 36521 4
• Status: Standard

Comprehensive Analysis of Fatty Acids

This standard is designed to provide a thorough analysis of fatty acids, which are crucial components in nutritional science. The capillary gas chromatographic method outlined in this document is a precise and reliable technique for identifying and quantifying fatty acids in various dairy and nutritional products. This method ensures that manufacturers can maintain high standards of quality and safety in their products.

Applications in the Industry

The BS EN ISO 16958:2026 standard is applicable to a wide range of products, including:

• Milk and milk products
• Infant formula
• Adult nutritionals

By adhering to this standard, manufacturers can ensure that their products meet the necessary nutritional requirements and regulatory standards. This is particularly important in the production of infant formula and adult nutritionals, where precise nutrient composition is critical for consumer health.

Why Choose BS EN ISO 16958:2026?

Choosing this standard means choosing accuracy, reliability, and compliance. The capillary gas chromatographic method is a state-of-the-art technique that provides detailed insights into the fatty acid profiles of nutritional products. This information is invaluable for product development, quality control, and regulatory compliance.

Benefits of Using the Standard

Implementing the BS EN ISO 16958:2026 standard offers numerous benefits, including:

• Enhanced Product Quality: Ensure that your products meet the highest standards of quality and safety.
• Regulatory Compliance: Stay ahead of industry regulations and ensure compliance with international standards.
• Consumer Confidence: Build trust with consumers by providing products that are scientifically validated and nutritionally sound.
• Competitive Advantage: Differentiate your products in the market by adhering to rigorous quality standards.

Conclusion

The BS EN ISO 16958:2026 standard is an indispensable resource for professionals in the dairy and nutritional industries. By providing a detailed methodology for the determination of fatty acids composition, this standard helps ensure that products are safe, nutritious, and of the highest quality. Whether you are involved in product development, quality assurance, or regulatory compliance, this standard is a valuable tool for achieving excellence in your field.

Invest in the future of your products and the health of your consumers by adopting the BS EN ISO 16958:2026 standard today.