ISO-26642 Food products - Determination of the glycaemic index (GI) and recommendation for food classification

ISO-26642 - 1ST EDITION - 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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Document Number

ISO 26642:2010

Revision Level

1ST EDITION

Status

Current

Publication Date

Oct. 1, 2010

Committee Number

ISO/TC 34