ISO-26642 › Food products - Determination of the glycaemic index (GI) and recommendation for food classification
ISO-26642
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1ST EDITION
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CURRENT
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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.
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67.040 (Food products in general)
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Document Number
ISO 26642:2010
Revision Level
1ST EDITION
Status
Current
Publication Date
Oct. 1, 2010
Committee Number
ISO/TC 34