scope:

Specifies an high performance liquid chromatographic (HPLC) method for the determination acesulfame K, aspartame, and saccharin as well as caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame K in marzipan, yoghurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, orange juice beverage, cola, cream and jam.