SIST EN 1988-1:1999
(Main)Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method
General Information
- Abstract
This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.
- Status
- Published
- Publication Date
- 30-Apr-1999
- Technical Committee
- KŽP - Agricultural food products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 01-May-1999
- Due Date
- 01-May-1999
- Completion Date
- 01-May-1999
Overview
SIST EN 1988-1:1999 is a European Standard developed by CEN for the precise determination of sulfite content in foodstuffs. This standard specifies the use of the Optimized Monier-Williams method, a recognized distillation technique for quantifying sulfites expressed as sulfur dioxide (SO₂). It applies to food products containing at least 10 mg/kg of sulfite and is reliable even in the presence of other volatile sulfur compounds. Notably, the method excludes certain foods such as cabbage, dried garlic, dried onions, ginger, leeks, and soy proteins due to interference risks and potential false positives.
Key Topics
Methodology
The Optimized Monier-Williams method focuses on the controlled distillation of sulfite compounds to accurately measure sulfite levels as sulfur dioxide. This method is designed to enhance sensitivity and specificity in sulfite detection compared to earlier techniques.Scope and Limitations
Applicable to foodstuffs with a minimum sulfite content of 10 mg/kg
Not suitable for cabbage, dried garlic, dried onions, ginger, leeks, and soy proteins
Avoids false positives linked to isolated soy protein analysisAnalytical Accuracy
The standard emphasizes elimination of interference from other volatile sulfur compounds, ensuring reliable measurement for food safety and quality control.Compliance and Reproduction
The document restricts full or partial reproduction without consent, reflecting its official status as a harmonized European Standard.
Applications
Food Safety Testing
Manufacturers and testing laboratories use this method to verify sulfite levels comply with regulatory limits, crucial for consumer safety especially in allergy-sensitive populations.Quality Control
Ensures consistent product quality by monitoring sulfite additives that serve as preservatives or antioxidants in processed foods.Regulatory Compliance
Helps food producers meet European legal and labeling requirements for sulfite content, reducing risk of market rejection or penalties.Research and Development
Applicable in developing new food products and formulations where sulfite levels must be controlled or optimized.
Related Standards
- EN 1988-2:2000 - Complementary methods for sulfite determination in foodstuffs
- ISO 2187:2004 - General methods for food analysis including sulfur compounds
- CEN/TC 275 - Technical committee addressing chemical analysis of food and feed
- National Standards on Sulfite Testing - Various country-level standards harmonized with EN 1988 series
Keywords: SIST EN 1988-1:1999, sulfite determination, foodstuffs sulfite analysis, Optimized Monier-Williams method, sulfur dioxide measurement, food safety testing, sulfite content regulation, European food standards, food quality control
Relations
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
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Frequently Asked Questions
SIST EN 1988-1:1999 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method". This standard covers: This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.
This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.
SIST EN 1988-1:1999 is classified under the following ICS (International Classification for Standards) categories: 67.050 - General methods of tests and analysis for food products. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST EN 1988-1:1999 has the following relationships with other standards: It is inter standard links to SIST EN ISO 3696:1998, SIST EN ISO 10374:2000, SIST EN 15859:2010. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
SIST EN 1988-1:1999 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.LHU:LOOLDPVXLebensmittel - Bestimmung von Sulfit - Teil 1: Optimiertes Monier-Williams-VerfahrenProduits alimentaires - Dosage des sulfites - Partie 1: Méthode optimisée de Monier-WilliamsFoodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method67.050Splošne preskusne in analizne metode za ži
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