AOAC Methods for Review in Codex STAN 234_11-2018

Blend evap_fat

Blend of Evaporated Skimmed Milk and Vegetable Fat Fat 1. Identify the commodity standard(s), food class or food category to which the method applies.

Reference

Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat

CODEX STAN 250-2006

2018

Current 234 Blend of evaporated skimmed milk and vegetable fat

Total fat

ISO 1737 | IDF 13

Gravimetry (Röse-Gottlieb)

I

Reduced fat blend of evaporated skimmed milk and vegetable fat Total fat

2. Does the commodity standard contain limits (max or min) and/or ranges for the provision

ISO 1737| IDF 13

Gravimetry (Röse-Gottlieb)

I

 If YES, include limit or range from standard?  If NO, is there some other text discussing this provision?

IDFcomment No comments

CODEX STAN 280‐1973

Provision

Commodity type

Limit

Text

Blend of evaporated skimmed  milk and vegetable fat Reduced fat blend of  evaporated skimmed milk and  vegetable fat

Minimum total fat (% m/m)

7.5

More than 1% and less than  7.5%

Total fat (% m/m)

3. Is the method applicable to the limits/ranges stated in the Commodity Standard?

 If NO, please explain 4. Is the method validated for the commodity in the scope, field of application?  If NO, for which commodities/matrices I sthe method validated? 5. Is the method TYPE correctly identified?

 If NO, what Type should be identified? Please explain. 6. If other methods are listed in same row, separated by “/” are the methods identical (i.e. do they contain the same technical steps)?

7. Please provide final recommendation in the new CODEX STAN 234 format:

Provision in the new CODEX STAN 234 Format

Commodity

Provision

Codex Standard

Method

Principle

Type

Committee

8. Any additional comments.