ADOPTED_FROM:CEN/TS 14537:2003
This Technical Specification specifies an HPLC-method for the determination of neohesperidin-dihydrochalcon (NHDC) in foodstuffs.
It has been validated in a collaborative test with cherry yoghurt containing 42,7 mg/kg and on a multi vitamin drink containing 35,6 mg/l NHDC [1].
The method has been successfully applied to a range of other foods including marzipan, bakery products, cream, custard powder, chocolate, ice cream.
| Number of Pages : | 16 |
| Published : | 04/16/2003 |
