DIN/EN/ISO standards

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behr laboratory devices comply with the analysis devices listed in the standards.

  • German standards
  • European standards
  • International standards

DGF - German standard (oil and fat analysis)

Standard Determination
17.00-3 Determination of ash in bread, incl. small baked goods made from dough
B15 (12) Oilseeds - Determination of the oil content
B-II 4a (03) Oilseeds - Determination of residual oil content (petroleum-ether method I)
B-II 4b (87) Oilseeds - Determination of residual oil content (petroleum-ether method II)
K-I 3 Margarine - Determination of non-fat
K-I 2a Margarine - Determination of fat content
B-II (87) Determination of crude fiber content
B-II (89) Determination of crude fiber content
C-V 3 (02) Determination of saponification value
C-III 1b (77) Determination of unsaponifiables (petroleum-ether method)
C-III 20 (05) Gas-chromatographical determination of total content of glycerin and diglycerin in mono-/diglycerides after saponification
F-II 1 (75) Isolation of unsaponifiables
F-II 2c Determination of vitamin A after saponification
F-II 4 a Determination of tocopherols and tocotrienoles (Vitamin E)
H-IV 2 (94) Determination of alkane sulfonates (perforation method)
H-IV 2 d (94) Alkane sulfonate determination of the mean equivalent weight of mono-sulfonates
H-III 10 a (92) Determination of the two-phase cation-active surfactants
H -IV 4 a (94) Sulphosuccinic acid ester Determination of the total content of dioctyle sulphosuccinic acid ester
C- III 20 (95) Gas-chromatographic determination of the total content of glycerin and diglycerin in mono-/diglycerides after saponification
H-V 5 (94) Determination of the active content in alkydimethyle aminooxides
C- III 13 (97) Determination of the water content of fats and oils
H - III 3 (92) Determination of the water content of surfactants
B - II 5 (89) Determination of crude ash content
C - III 12 (97) Determination of all volatile components
H - III 20 b (98) Determination of the content of primary, secondary and tertiary amine azotes of surfactants

 

Paragraph 64 of the German Food Act

Standard Provision
00.00-12 Polychlorated biphenyls (PCB) in food
00.00-18 Fiber in food00.00-24  Benzine, toluene and xylene isomers in food
00.00-24 Benzine, toluene and xylene isomers in food
01.00-7 Acidity in milk and liquids in dairy products
01.00 Nitrogen content in milk  
01.00-20 Fat content in milk and dairy products
01.00-36 Nitrate content in milk and dairy product
01.00-40 Whey protein content in total protein of milk, milk protein and cheese  
01.00 Glass column for nitrate reduction in milk
03.00-31 Sorbic acid in cheese and dairy products
04.00-16 Fat-free dry mass of butter
04.00-20 Sitosterol and stigmasterol in butter
05.00-13 Ash in eggs and egg products
05.00-14 Total lipid content in eggs and egg products
05.00-15 Crude protein in eggs and egg products  
05.00-17 Cholesterine content in eggs and egg products
05.00-17 Cholesterine content in eggs and egg products
06.00-4 Ash content in meat and meat products
06.00-6 Total fat content in meat and meat products, gravometric procedure acc. To the Wibull-Stodt reference method
06.00-7 Crude protein content in meat and meat products, titrometric procedure acc. To the Kjeldahl reference method
06.00-8 Hydroxyproline in meat and meat products, photometric procedures after acid digestion
07.00-12 Nitrate and nitrate content in meat products
07.00-21 Reduced carbohydrates and other reduced substances after hydrolysis in meat products
07.00-26 Benzo(a)pyrene in (smoked) meat products
07.00-40 Benzo(a)pyrene in smoked meat products and meat products produced with smoke aromas
07.00-41 Content of non-protein nitrogen substance in meat products
10.00-3 Volatile nitrogenic lyes (TVB-N) in fish and fish products Reference procedure
13.00-2 Oxidized fatty acids that cannot be dissolved in petroluem benzene
13.00-3 Content of dissuble contaminants in animal and plant oils and fats
13.00-16 Animal and plants fats and oils, determination of the content of moisture volatile components
13.00-18 Saponification value in animal and plant fats and oils
13.00-20 Unsaponifiable components in plant and animal fats and oils
13.00-27 Peroxide value in aimal and plant fats and oils
13.03 Cocoa butter equivalents in cocoa butter
13.04-2 Stigmastadienes in plant oils
13.05-2 Content of non-fat (fat-free dry mass) in margarine
13.05-4 Sodium chloride in margarine
15.00-3 Nitrogen content and calculation of the crude protein content of gain and pulses
17.00-3 Determination of ash in bread, incl. small baked goods made of dough
17.00-4 Total fat content in bread, incl. small baked goods made of dough
17.00-14 Propionic acid in bread  
23.04-1 Erucic acid in oilseeds
26.11-14 Water-soluble colorants in tomato paste, tomator ketchup and similar products
29.00-7 Damiozid  and its degradation product 1.1-Dimethylhydrazine in apples and apple products
43.08 Ammonium chloride in liquorice products
44.00-4 Total fat content in fat products
46.00-2 Analysis of coffee and coffee products, content of chlorogenic acids
46.02-1 Water content in roasted coffee
47.00-6 Tea and solid tea extract, determination of coffee content