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Harmonized Methods

Harmonized Methods of AACC International and ICC

AACC International was formed for the purpose of standardizing analytical grain methods nearly 100 years ago. The International Association for Cereal Science and Technology (ICC) was founded in 1955 and also standardizes methods. Both organizations have developed independent analytical methods and both have rigorous procedures for the approval of new methods and of modifications to existing methods. Together AACC Intl. and ICC have agreed to develop a sub-set of harmonized methods that are acceptable by any cereals laboratory worldwide for the analysis of key constituents and parameters that are frequently tested on an international basis. The following methods are a result of this agreement and subsequent harmonization among the two organizations’ scientific technical committees. A summary of this harmonization process was published in Cereal Foods World. AACC Intl. and ICC continue to work together in this effort..

Constituent/Parameter

AACC Intl. Method number

Falling Number

56-81.03

Gluten Index (mechanical)

38-12.02

Protein: Kjeldahl

46-12.01

Protein: Dumas

46-30.01

Protein: NIRS

39-10.01

Wet Gluten (mechanical)

38-12.02

Zeleny Sedimentation

56-61.02