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Industries & solutions: Standards
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 | ||