This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.
ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application.
ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.
Status : PublishedPublication date : 2010-10
Edition : 1Number of pages : 18
Technical Committee:Food products