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Indian Standard Details

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Basic Details
IS Number : IS 5886 : 1970
Reviewed In : 2020
IS Title [Eng-Hn] : Methods for estimation of carotenes and vitamin A (Retinol) in foodstuffs
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 28 ( Test methods for food products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Test Methods for Food Products
Aspects: Methods of tests
Certification: Not Certifiable
Ministry : Ministry of Health and Family Welfare, Ministry of Food Processing Industries
Short Commom Man's Title: Methods For Estimation Of Carotenes And Vitamin A (retinol) In Foodstuffs
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 5886 : 1970 :
SNo IS Number Title Technical Committee
1
IS 336 : 1973 Specification for ether PCD 9
2
IS 460 : Part 1 : 2020 Test Sieves — Specification Part 1 Wire Cloth Test Sieves ( Fourth Revision ) CED 55
International Standards Refered In IS 5886 : 1970 Standard contains no Cross Referenced International Standard.
IS 5886 : 1970 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 3137 : 1974 Specification for high-protein mixes for use as food supplements (First Revision) FAD 24
2 IS 7021 : 2017 Protein - Rich food supplements for infants and pre - School children - Specification (First Revision) FAD 24
3 IS 7482 : 1989 Protein - Based beverages - Specification (First Revision) FAD 24
4 IS 7487 : 1986 Specification for protein - Enriched biscuits (First Revision) FAD 24
5 IS 9487 : 1980 Specification for `Ready-to-eat' Protein-rich Extruded Foods FAD 24
6 IS 6542 : 1972 Code for hygienic conditions for fruit and vegetable canning units FAD 10
7 IS 13398 : 1992 Alga spirulina, feed grade - Specification FAD 5
8 IS 8678 : 1977 Specification for vegetable protein - Based yoghurt (Vegetable Curds) FAD 16