What is BS EN 15505-Determination of sodium and magnesium in foodstuffs about?
BS EN 15505 is a European standard on foodstuffs that discusses the determination of sodium and magnesium in foodstuffs to ensure foodstuff is safe for consumption.
BS EN 15505 specifies methods for the determination of sodium and magnesium in foodstuffs by flame atomic absorption spectrometry (AAS) after microwave digestion. Collaborative studies have been carried out (Annex A).
The method under BS EN 15505 is suitable for the determination of sodium not less than 1 500 mg/kg and magnesium not less than 250 mg/kg. Data for calcium is included for information (Annex B).
Note: The method under BS EN 15505 is not applicable to wheat bran.
Who is BS EN 15505-Determination of sodium and magnesium in foodstuffs for?
BS EN 15505 on the determination of sodium and magnesium in foodstuffs is useful for:
- Food scientists
- Food manufacturers
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 15505-Determination of sodium and magnesium in foodstuffs?
High sodium intake and reduction in magnesium consumption are associated with increased blood pressure in patients from India. Hypertension (HTN) is the leading risk of death in the world. HTN affects one-third of the adult population worldwide and is the major risk factor for cardiovascular (CV) disease.
BS EN 15505 provides you with guidance on apparatus and equipment, flame atomic absorption spectrometry (AAS) method, procedure, calculation, precision, test report, etc.
The methods and procedures provided by BS EN 15505 assist you in the determination of sodium and magnesium in foodstuffs, improving the quality and subsistence of foodstuffs, and ensuring a reduction in the risk to human health due to consumption of sodium and magnesium content.
With obedience and compliance to BS EN 15505, you can enhance foodstuffs’ effectiveness and efficacy and manufacture a standardized high-quality product that has acceptance in global market.