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ASTM D5558-95(2023)

(Test Method)

Standard Test Method for Determination of the Saponification Value of Fats and Oils

Standard Test Method for Determination of the Saponification Value of Fats and Oils

SIGNIFICANCE AND USE
2.1 This test method is intended for use in the determination of the saponification value of fats and oils used in the manufacture of fat liquors for the purpose of quality assurance.
SCOPE
1.1 This test method covers the determination of the saponification value of fats and oils.  
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

Status
Published
Publication Date
30-Nov-2023
ICS
71.100.40 - Surface active agents
Technical Committee
D31 - Leather
Drafting Committee
D31.08 - Fats and Oils
Current Stage
Ref Project

Relations

Replaces
ASTM D5558-95(2017) - Standard Test Method for Determination of the Saponification Value of Fats and Oils
Effective Date
01-Dec-2023

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ASTM D5558-95(2023) - Standard Test Method for Determination of the Saponification Value of Fats and OilsASTM D5558-95(2023) - Standard Test Method for Determination of the Saponification Value of Fats and Oils
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ASTM D5558-95(2023) - Standard Test Method for Determination of the Saponification Value of Fats and Oils
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: D5558 − 95 (Reapproved 2023)
Standard Test Method for
Determination of the Saponification Value of Fats and Oils
This standard is issued under the fixed designation D5558; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope hydroxide. After boiling under a reflux condenser on a water
bath for 30 min to 60 min, the alcohol shall be distilled and
1.1 This test method covers the determination of the saponi-
collected. For the preparation of alcoholic potassium
fication value of fats and oils.
hydroxide, 40 g of potassium hydroxide, low in carbonate,
1.2 The values stated in SI units are to be regarded as
shall be dissolved in 1 L of the distilled alcohol, keeping the
standard. No other units of measurement are included in this
temperature below 15.5 °C (60 °F) while the alkali is being
standard.
dissolved. This solution should remain clear.
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
4. Procedure
responsibility of the user of this standard to establish appro-
4.1 Melt the sample, if not already liquid, and filter through
priate safety, health, and environmental practices and deter-
filter paper to remove any impurities and the last traces of
mine the applicability of regulatory limitations prior to use.
moisture. The sample must be completely dry.
1.4 This international standard was developed in accor-
4.2 Accurately weigh a sample, of such size (usually 4 g to
dance with internationally recognized principles on standard-
5 g) that the back titration is 45 % to 55 % of the blank, and 50
ization established in the Decision on Principles for the
mL of the alcoholic KOH is added with a pipette, allowing the
Development of International Standards, Guides and Recom-
pipette to drain for a definite period of time.
mendations issued by the World Trade Organization Technical
4.2.1 Prepare a blank determination and conduct simultane-
Barriers to Trade (TBT) Committee.
ously with the sample.
2. Significance and Use
4.3 Connect air condensers to the flask and boil the solution
2.1 This test method is intended for use in the determination
gently but steadily until the sample is completely saponified.
of the saponification value of fats and oils used in the
This usually requires approximately 1 h for normal samples.
manufacture of fat liquors for the purpose of quality assurance.
Take care that the vapor ring in the condenser does not rise to
the top of the condenser or there may be some loss.
3. Apparatus and Reagents
NOTE 1—Some samples particularly difficult to saponify may require
3.1 Erlenmeyer Flasks, Corning alkali resistant, Kimble
more than 1 h. This can only be determined by trial. Clarity and
resistant, or equivalent, 250 mL or 300 mL.
homogeneity of the test solution are partial indicators of the complete
saponification, but they are not necessarily absolute criteria.
3.2 Air Condensers, minimum length 650 mm.
4.4 After the flask and condenser have cooled somewhat,
3.3 Water Bath or a Hot Plate, with variable heat control.
but not sufficiently to jell th
...

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3.1 The guide, as now constituted, is not suitable for ranking of hand dishwashing products, since no basis is available at this time for correlation of the foam stability of these products using any particular food soil or combination of soils with consumers' ranking of performance.  
3.2 The relative foam stability ranking of hand dishwashing detergent products will vary greatly depending on the type of food soils used in the test. Therefore, selection of the standard food soil to be used in a test shall be made by agreement between the interested parties on the basis of experience.  
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1.1 This guide provides guidelines for several techniques of measuring the foam stability of light-duty hand dishwashing detergent products in the presence of artificially applied test-food soils. It is intended as a laboratory screening test to aid in the formulation of products, for quality control and as a basis between the formulator and supplier in standardizing foam stability of the detergents.  
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This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
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