ISO 5514:1979

Soya bean products -- Determination of cresol red index

The method permits an assesment of the degree to which products derived from soya beans have been cooked. It consists in mixing of a ground test portion with a standard cresol red solution, followed by spectrophotometric determination of the residual colouring material in the solution aftzer a specified time by comparison with the initial cresol red solution.


General information

  • Current status : Withdrawn
    Publication date : 1979-05
  • Edition : 1
  • :
    ISO/TC 34/SC 2
    Oleaginous seeds and fruits and oilseed meals
  • 67.200.20
    Oilseeds
    65.120
    Animal feeding stuffs

Got a question?

Check out our FAQs


Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)