Know Your Standard Standards under Mandatory Certification Group Wise Classification Ministry/Department Wise Classification
Total Standards : 72
Revised Standards
New Standards
| S.No | IS Number | IS Title | Amendment | Reaffirmation Year | Document | Action |
|---|---|---|---|---|---|---|
| 1 |
IS 10226 (Part 1) : 1982 ISO 5498: 1981 Reviewed In : 2020 ISO 5498: 1981 |
Method for determination of crude fibre content in - food products: Part 1 general method | 0 | Dec, 2020 | Buy | |
| 2 |
IS 10226 (Part 2) : 1982 Reviewed In : 2020 |
Method for determination of crude fibre content in food products: Part 2 modified scharrer method | 0 | Dec, 2020 | Download | |
| 3 |
IS 10641 : 1983 Reviewed In : 2020 |
Recommended methods for determination of aroma and taste thresholds | 0 | Dec, 2020 | Download | |
| 4 |
IS 10642 : 2023 (First Revision) |
Consumer Sensory Evaluation of Foods and Beverages � Guide | 0 | ---- | Buy | |
| 5 |
IS 10643 : 2023 (First Revision) |
Sensory Evaluation Procedure to Establish Guidelines for Open Dating Processed Food Products | 0 | ---- | Buy | |
| 6 |
IS 11062 : 2019 Reviewed In : 2023 (First Revision) |
Method for estimation of total dietary fibre in foodstuffs (First Revision) | 0 | Aug, 2023 | Download | |
| 7 |
IS 15285 : 2016 ISO 5496 : 2006 Reviewed In : 2021 ISO 5496 : 2006 (First Revision) |
Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision) | 1 | Aug, 2021 | Buy | |
| 8 |
IS 15286 : 2003 ISO 5497:1982 Reviewed In : 2023 ISO 5497:1982 |
Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible | 0 | Aug, 2023 | Buy | |
| 9 |
IS 15315 : 2003 ISO 6564:1985 Reviewed In : 2019 ISO 6564:1985 |
Sensory analysis - Methodology - Flavour profile methods | 0 | Jan, 2019 | Buy | |
| 10 |
IS 15316 : 2016 ISO 8589 : 2007 Reviewed In : 2021 ISO 8589 : 2007 (First Revision) |
Sensory analysis - General guidance for the design of test rooms (First Revision) | 1 | Aug, 2021 | Buy | |
| 11 |
IS 15317 : 2017 ISO 8586 : 2012 Reviewed In : 2022 ISO 8586 : 2012 |
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors | 0 | Apr, 2022 | Buy | |
| 12 |
IS 15642 (Part 1 and 2) : 2006 Reviewed In : 2020 |
Quick methods for detection of adulterants/contaminants in common food products | 1 | Dec, 2020 | Download | |
| 13 |
IS 15733 : 2006 Reviewed In : 2020 |
Portable kit for quick detection of adulterants/contaminants in common food products - Specification | 0 | Dec, 2020 | Download | |
| 14 |
IS 16639 : 2018 ISO 20633:2015 Reviewed In : 2022 ISO 20633:2015 |
Infant formula and adult nutritionals - Determination of vitamin E and vitamin A by normal phase high performance liquid chromatography | 0 | Apr, 2022 | Buy | |
| 15 |
IS 16640 : 2018 ISO 20634:2015 Reviewed In : 2022 ISO 20634:2015 |
Infant formula and adult nutritionals - Determination of vitamin B12 by reversed phase high performance liquid chromatography (RP - HPLC) | 0 | Apr, 2022 | Buy | |
| 16 |
IS 16641 : 2018 ISO 20638:2015 Reviewed In : 2022 ISO 20638:2015 |
Infant formula - Determination of nucleotides by liquid chromatography | 0 | Apr, 2022 | Buy | |
| 17 |
IS 16642 : 2018 ISO 20639:2015 Reviewed In : 2022 ISO 20639:2015 |
Infant formula and adult nutritionals - Determination of pantothenic acid by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC - MS/MS) | 0 | Apr, 2022 | Buy | |
| 18 |
IS 16643 : 2018 ISO 26642:2010 Reviewed In : 2022 ISO 26642:2010 |
Food products - Determination of the glycaemic index (GI) and recommendation for food classification | 0 | Apr, 2022 | Buy | |
| 19 |
IS 16649 : 2018 ISO 20637 : 2015 Reviewed In : 2022 ISO 20637 : 2015 |
Infant formula and adult nutritionals - Determination of Myo - Inositol by liquid chromatography and pulsed amperometry | 0 | Apr, 2022 | Buy | |
| 20 |
IS 17176 : 2019 ISO 20635:2018 ISO 20635:2018 |
Infant Formula and Adult Nutritionals — Determination of Vitamin C by ( Ultra ) High Performance Liquid Chromatography with Ultraviolet Detection ( ( U ) HPLC-UV ) | 0 | ---- | Buy | |
| 21 |
IS 17177 : 2019 IS 20636 : 2018 IS 20636 : 2018 |
Infant formula and adult nutritionals - Determination of vitamin d by liquid chromatography - Mass spectrometry | 0 | ---- | Buy | |
| 22 |
IS 17178 : 2019 ISO 18787:2017 ISO 18787:2017 |
Food stuffs - Determination of water activity | 0 | ---- | Buy | |
| 23 |
IS 17379 : 2020 ISO 20647 : 2015 ISO 20647 : 2015 |
Infant Formula and Adult Nutritionals — Determination of Total Iodine — Inductively Coupled Plasma Mass Spectrometry ( ICP-MS ) | 0 | ---- | Buy | |
| 24 |
IS 17668 : 2021 ISO 16014-5 : 2019 ISO 16014-5 : 2019 |
Infant formula and adult nutritionals Determination of free and total choline and free and total carnitine Liquid chromatography tandem mass spectrometry HPLC-MSMS | 0 | ---- | Buy | |
| 25 |
IS 17669 : 2021 |
Infant formula and adult nutritionals Simultaneous determination of total vitamins B1 B2 B3 and B6 Enzymatic digestion and LC-MSMS | 0 | ---- | Download | |
| 26 |
IS 17670 : 2021 IEC TR 63225 : 2019 IEC TR 63225 : 2019 |
Fortified milk powders infant formula and adult nutritionals Determination of total biotin by liquid chromatography coupled with immunoaffinity column clean-up extraction | 0 | ---- | Buy | |
| 27 |
IS 17671 : 2021 |
Infant formula and adult nutritionals Determination of beta-carotene lycopene and lutein by reversed-phase ultra-high performance liquid chromatography RP-UHPLC | 0 | ---- | Download | |
| 28 |
IS 17822 : 2022 ISO 22367 : 2020 ISO 22367 : 2020 |
Sensory analysis Methodology A - not A Test | 0 | ---- | Buy | |
| 29 |
IS 17823 : 2022 ISO/TS 20224-8:2022 ISO/TS 20224-8:2022 |
Sensory Analysis Guidelines for Sensory Assessment of the Colour of Products | 0 | ---- | Buy | |
| 30 |
IS 17824 : 2022 ISO/TS 20224-9:2022 ISO/TS 20224-9:2022 |
Sensory analysis Methodology Triangle test | 0 | ---- | Buy | |
| 31 |
IS 17825 : 2022 ISO 20976-2 : 2022 ISO 20976-2 : 2022 |
Sensory analysis Methodology Method of investigating sensitivity of taste | 0 | ---- | Buy | |
| 32 |
IS 17826 : 2022 60034-20-1: 2002 60034-20-1: 2002 |
Sensory analysis Methodology Duo-trio Test | 0 | ---- | Buy | |
| 33 |
IS 17827 : 2022 ISO 21909-2 : 2021 ISO 21909-2 : 2021 |
Sensory Analysis Methodology General Guidance | 0 | ---- | Buy | |
| 34 |
IS 17828 : 2022 |
Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach | 0 | ---- | Download | |
| 35 |
IS 17829 : 2022 ISO/IEC 30118-2:2021 |
Sensory analysis Methodology Paired Comparison Test | 0 | ---- | Buy | |
| 36 |
IS 17830 : 2022 ISO/IEC 30118-1:2021 |
Sensory analysis Methodology Ranking | 0 | ---- | Buy | |
| 37 |
IS 17831 : 2022 ISO/IEC 30118-3:2021 |
Sensory Analysis Methodology Texture Profile | 0 | ---- | Buy | |
| 38 |
IS 18113 : 2023 |
FOOD PRODUCTS GUIDANCE ON HOW TO EXPRESS VITAMINS AND THEIR VITAMERS CONTENT | 0 | ---- | Buy | |
| 39 |
IS 18364 : 2023 |
Sensory analysis Methodology Guidelines for the measurement of the performance of a quantitative descriptive sensory panel | 0 | ---- | Buy | |
| 40 |
IS 18365 (Part 1) : 2023 |
Sensory Analysis � General Guidance for the Staff of a Sensory Evaluation Laboratory � Part 1: Staff Responsibilities | 0 | ---- | Buy | |
| 41 |
IS 18365 (Part 2) : 2023 |
Sensory Analysis � General Guidance for the Staff of a Sensory Evaluation Laboratory � Part 2: Recruitment and Training of Panel Leaders | 0 | ---- | Buy | |
| 42 |
IS 18367 : 2023 |
Sensory Analysis � Methodology � General Guidance for Measuring Odour, Flavour and Taste Detection Thresholds by a Three-Alternative Forced-Choice (3-AFC) Procedure | 0 | ---- | Buy | |
| 43 |
IS 18368 : 2023 |
Sensory Analysis � Assessment (Determination and Verification) of the Shelf Life of Foodstuffs | 0 | ---- | Buy | |
| 44 |
IS 18369 : 2023 |
Sensory Analysis� General Guidance for the Application of Sensory Analysis in Quality Control | 0 | ---- | Buy | |
| 45 |
IS 18370 : 2023 |
Sensory Analysis � Guidance on Substantiation for Sensory and Consumer Product Claims | 0 | ---- | Buy | |
| 46 |
IS 18372 : 2023 |
Sensory Analysis � Methodology � General Guidance for Establishing A Sensory Profile | 0 | ---- | Buy | |
| 47 |
IS/ISO 21466 : 2019 ISO 15681- Part 2:2018 ISO 15681- Part 2:2018 |
Infant Formula and Adult Nutritionals Determination of Trans and Total cis trans Vitamin K1 Content Normal Phase HPLC | 0 | ---- | Buy | |
| 48 |
IS 5126 : 2016 ISO 5492: 2008 Reviewed In : 2021 ISO 5492: 2008 (Second Revision) |
Sensory analysis - Vocabulary (Second Revision) | 1 | Aug, 2021 | Buy | |
| 49 |
IS 5398 : 1969 Reviewed In : 2020 |
Methods for estimation of thiamine (Vitamin B1) in foodstuffs | 0 | Dec, 2020 | Download | |
| 50 |
IS 5399 : 1969 Reviewed In : 2020 |
Methods for estimation of riboflavin (Vitamin B2) in, foodstuffs | 0 | Dec, 2020 | Download | |
| 51 |
IS 5400 : 1969 Reviewed In : 2020 |
Methods for estimation of nicotinic acid (Niacin) in foodstuffs | 0 | Dec, 2020 | Download | |
| 52 |
IS 5835 : 1970 Reviewed In : 2020 |
Method for estimation of vitamin D in foodstuffs | 0 | Dec, 2020 | Download | |
| 53 |
IS 5838 : 1970 Reviewed In : 2020 |
Methods for estimation of vitamin C in foodstuffs | 0 | Dec, 2020 | Download | |
| 54 |
IS 5886 : 1970 Reviewed In : 2020 |
Methods for estimation of carotenes and vitamin A (Retinol) in foodstuffs | 0 | Dec, 2020 | Download | |
| 55 |
IS 6273 (Part 1) : 2024 (First Revision) |
Guide for Sensory Evaluation of Foods Part 1 - Optimum Requirements | 0 | ---- | Buy | |
| 56 |
IS 6273 (Part 2) : 1971 Reviewed In : 2019 |
Guide for sensory evaluation of foods: Part 2 methods and evaluation cards | 0 | Jan, 2019 | Download | |
| 57 |
IS 6273 (Part 3/Sec 1) : 1983 Reviewed In : 2023 (First Revision) |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference tests (First Revision) | 0 | Jan, 2023 | Download | |
| 58 |
IS 6273 (Part 3/Sec 2) : 2023 (Second Revision) |
Sensory Evaluation of Foods � Guide: Part 3 Statistical Analysis of Data Section 2 Ranking and Scoring Tests | 0 | ---- | Buy | |
| 59 |
IS 7219 : 1973 Reviewed In : 2020 |
Method for determination of protein in foods and feeds | 1 | Dec, 2020 | Download | |
| 60 |
IS 7234 : 1974 Reviewed In : 2020 |
Method for estimation of folic acid in foodstuffs | 0 | Dec, 2020 | Download | |
| 61 |
IS 7235 : 1974 Reviewed In : 2020 |
Method for estimation of tocopherols (Vitamin E) in foodstuffs | 0 | Dec, 2020 | Download | |
| 62 |
IS 7481 : 1974 Reviewed In : 2020 |
Method for determination of protein efficiency ratio (Per) | 1 | Dec, 2020 | Download | |
| 63 |
IS 7529 : 1975 Reviewed In : 2020 |
Method for estimation of vitamin B 12 in foodstuffs | 0 | Dec, 2020 | Download | |
| 64 |
IS 7530 : 1975 Reviewed In : 2020 |
Method for estimation of pyridoxine (Vitamin B6) in foodstuffs | 0 | Dec, 2020 | Download | |
| 65 |
IS 7815 : 1975 Reviewed In : 2020 |
Method for estimation of amino acids in food | 1 | Dec, 2020 | Download | |
| 66 |
IS 7997 : 2023 (First Revision) |
Tasting Products of Intense Flavour � Guide | 0 | ---- | Buy | |
| 67 |
IS 8077 : 1976 Reviewed In : 2020 |
Procedure for checking temperature of quick - Frozen foods | 0 | Dec, 2020 | Download | |
| 68 |
IS 8140 : 2023 (First Revision) |
Selection of Panel for Sensory Evaluation of Foods and Beverages � Guide | 0 | ---- | Buy | |
| 69 |
IS 8168 : 1976 Reviewed In : 2020 |
Method for determination of available lysine in foods | 0 | Dec, 2020 | Download | |
| 70 |
IS 8639 : 1977 Reviewed In : 2019 |
Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages | 0 | Jan, 2019 | Download | |
| 71 |
IS 9820 : 1981 Reviewed In : 2020 |
Method for estimation of biotin in foodstuffs | 0 | Dec, 2020 | Download | |
| 72 |
IS 9840 : 1981 Reviewed In : 2020 |
Method for estimation of pantothenic acid in foodstuffs | 0 | Dec, 2020 | Download |