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ISO 13496:2000

Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography

Mar 2, 2000
95.99 Withdrawal of Standard   Aug 12, 2021

General information

95.99     Aug 12, 2021

ISO

ISO/TC 34/SC 6

International Standard

67.120.10  

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Scope

This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble
colouring agents in meat and meat products.
The following colouring agents can be detected with the method:
Tartrazine Patent Blue V
Quinoline Yellow Indigotine
Sunset Yellow FCF Brilliant Black PN
Amaranth Black 7984
Ponceau 4R Fast Green FCF
Erythrosine Blue VRS
Synonyms and identity numbers of these colouring agents are listed in annex A.
The plant colours and plant extracts which have been observed not to interfere with this method are listed in
Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in
Table B.2.

Life cycle

NOW

WITHDRAWN
ISO 13496:2000
95.99 Withdrawal of Standard
Aug 12, 2021

REVISED BY

PUBLISHED
ISO 13496:2021

National adoptions

SSH ISO 13496:2000  
DPS

Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography

95.99 Withdrawal of Standard

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