ISO 11289:1993

Apply For Services

ISO 11289:1993 is an international standard that outlines a method for determining the pH of heat-processed foods in hermetically sealed containers. This standard, published in 1993 and last reviewed in 2021, is designed to assess the pH of the aqueous phase in various types of food preserves, particularly for checking their biological stability. The standard covers four classes of products: homogeneous liquids or thick textures, homogeneous pastes or heterogeneous products requiring homogenization, heterogeneous products with large solid components, and products where the liquid phase is mainly oil or a water/oil emulsion.