DIN 10050-8 1999-09 PDF

Full title and description

STB DIN 10050-8 1999-09 — Test method for butter wrappers. National adoption (STB) of DIN 10050-8:1999-09: "Testing of butter wrappers — Part 8: Determination of water‑insoluble, sodium‑chloride‑free ash." Defines the laboratory procedure to determine the residue remaining after incineration of butter wrapper samples, excluding soluble sodium chloride (salt) content.

Abstract

This short technical standard specifies a quantitative test method used to evaluate the inorganic residue in butter wrapper materials after ignition, with a procedure to separate and report the water‑insoluble fraction and to remove sodium chloride from the ash result. The method is intended for quality control of packaging materials intended to be in direct contact with butter where mineral (ash) contaminants are assessed.

General information

• Status: Withdrawn at the DIN source; originally published/adopted as STB DIN 10050-8 (1999-09). Users should verify national validity with the STB registry or national standards body before relying on it for regulatory compliance.
• Publication date: September 1999 (1999-09; original DIN publication 1999-09).
• Publisher: STB (national adoption) — original standard issued by Deutsches Institut für Normung (DIN).
• ICS / categories: 55.040 (Packaging materials and accessories), 67.250 (Materials and articles in contact with foodstuffs), 67.100 (Butter and related dairy products).
• Edition / version: 1999 edition (1999-09).
• Number of pages: 3 (concise procedural method).

Scope

The standard covers a laboratory test procedure for butter wrappers (packaging materials intended for direct contact with butter) to determine the amount of water‑insoluble ash after ignition and to report the ash value excluding sodium chloride. It is limited to the analytical determination (sample preparation, ignition, treatment to remove soluble salt, weighing and calculation) and does not prescribe performance limits for all wrapper types.

Key topics and requirements

• Sample selection and preparation — representative sampling and drying prior to analysis.
• Controlled combustion/ignition conditions to obtain total ash from the wrapper material.
• Treatment of ash to dissolve and remove soluble sodium chloride, leaving the water‑insoluble ash fraction.
• Filtration, washing and drying procedures for the insoluble ash residue.
• Weighing and calculation method to report ash content on a mass‑percentage basis.
• Documentation and reporting of results, including test conditions and repeatability notes.

Typical use and users

Used by packaging manufacturers, material suppliers, dairy product producers, independent food testing laboratories, and quality/technical departments that evaluate food contact materials. Also of interest to standards bodies and regulatory laboratories assessing compliance of butter wrappers with material purity and contamination requirements.

Related standards

Other parts of the DIN 10050 series (testing of butter wrappers), DIN standards and handbooks on packaging and food‑contact materials, and national/regional standards on materials in contact with food (for example standards covering test methods for food contact materials and packaging delivery specifications). Relevant companion documents include national STB adoption notices and technical delivery conditions for butter wrappers.

Keywords

butter wrappers, butter packaging, ash determination, water‑insoluble ash, sodium chloride‑free ash, packaging test method, food contact material, DIN 10050‑8, STB adoption, laboratory procedure.

FAQ

Q: What is this standard?

A: It is a technical test method — STB adoption of DIN 10050‑8 (1999‑09) — for determining the water‑insoluble, sodium‑chloride‑free ash content of butter wrappers (packaging materials for butter).

Q: What does it cover?

A: The standard covers sampling, ignition (ash formation), removal of soluble sodium chloride from the ash, isolation and weighing of the water‑insoluble ash fraction, and calculation/reporting of results. It is a laboratory analytical procedure, not a specification of acceptable ash limits for all applications.

Q: Who typically uses it?

A: Packaging manufacturers, dairy producers, food testing and quality‑control laboratories, regulators and standards organizations involved with food contact materials and packaging testing.

Q: Is it current or superseded?

A: The DIN original has been listed as withdrawn; the STB adoption carries the 1999 date in its title. Because national adoptions and withdrawals may differ, users should check the current status with their national standards body (STB) or the official standards registry to confirm whether this test method remains valid or has been superseded by newer test methods or packaging delivery specifications.

Q: Is it part of a series?

A: Yes — it is one part of the DIN 10050 series dealing with testing of butter wrappers (other parts address different tests and requirements for butter packaging). It is also referenced in DIN handbooks and related packaging standards.

Q: What are the key keywords?

A: butter wrappers; ash determination; water‑insoluble ash; sodium chloride‑free ash; packaging test; food contact materials; DIN 10050‑8; STB.