ASTM D5555-95(2017)
(Test Method)Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
SIGNIFICANCE AND USE
2.1 This test method is intended for the determination of the free fatty acids contained in animal, marine, and vegetable fats and oils for the purpose of quality assurance.
SCOPE
1.1 This test method covers the determination of the free fatty acid content of fats and oils.
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
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 and health 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
Relations
Buy Standard
Standards Content (Sample)
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: D5555 − 95 (Reapproved 2017)
Standard Test Method for
Determination of Free Fatty Acids Contained in Animal,
Marine, and Vegetable Fats and Oils Used in Fat Liquors
and Stuffing Compounds
This standard is issued under the fixed designation D5555; 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 3.4 Sodium Hydroxide Solution, accurately standardized.
1.1 This test method covers the determination of the free
4. Procedure
fatty acid content of fats and oils.
4.1 Use Table 1 to determine the quantities to be used with
1.2 The values stated in SI units are to be regarded as the
various ranges of fatty acids.
standard. The values given in parentheses are for information
only.
4.2 The sample shall be entirely liquid and well mixed
before weighing. Then weigh the designated sample size into
1.3 This standard does not purport to address all of the
an oil-sample bottle or Erlenmeyer flask; add to that the
safety concerns, if any, associated with its use. It is the
specified amount of hot, neutralized alcohol and 2 mL of
responsibility of the user of this standard to establish appro-
indicator.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
4.3 Shaking vigorously, make the titration with alkali to the
1.4 This international standard was developed in accor-
appearance of the first permanent pink color of the same
dance with internationally recognized principles on standard-
intensity as that of the neutralized alcohol before adding the
ization established in the Decision on Principles for the
sample. The color shall persist for 30 s.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5. Calculation and Report
Barriers to Trade (TBT) Committee.
5.1 Report the free fatty acids in percent, by weight:
2. Significance and Use
mL ofalkali 3N 328.2
% freefattyacids 5 (1)
2.1 This test method is intended for the determination of the weightofsample
free fatty acids contained in animal, marine, and vegetable fats
5.2 Reference this test method in the test report.
and oils for the purpose of quality assurance.
5.3 The free fatty acids are frequently expressed in terms of
3. Apparatus and Reagents
acid value instead of percent free fatty acids. The acid value is
defined as the number of milligrams of KOH necessary to
3.1 OilSampleBottles, 115 or 230 mL(4 or 8 oz) or 250 mL
neutralize1gof sample. To convert percent free fatty acids (as
Erlenmeyer flasks.
oleic) to acid value, multiply the former by 1.99.
3.2 Ethyl Alcohol, 95 %. The alcohol shall give a definite,
distinct, and sharp end-point with phenolphthalein and shall
...
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: D5555 − 95 (Reapproved 2017)
Standard Test Method for
Determination of Free Fatty Acids Contained in Animal,
Marine, and Vegetable Fats and Oils Used in Fat Liquors
and Stuffing Compounds
This standard is issued under the fixed designation D5555; 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 3.4 Sodium Hydroxide Solution, accurately standardized.
1.1 This test method covers the determination of the free
4. Procedure
fatty acid content of fats and oils.
4.1 Use Table 1 to determine the quantities to be used with
1.2 The values stated in SI units are to be regarded as the
various ranges of fatty acids.
standard. The values given in parentheses are for information
only.
4.2 The sample shall be entirely liquid and well mixed
before weighing. Then weigh the designated sample size into
1.3 This standard does not purport to address all of the
an oil-sample bottle or Erlenmeyer flask; add to that the
safety concerns, if any, associated with its use. It is the
specified amount of hot, neutralized alcohol and 2 mL of
responsibility of the user of this standard to establish appro-
indicator.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
4.3 Shaking vigorously, make the titration with alkali to the
1.4 This international standard was developed in accor-
appearance of the first permanent pink color of the same
dance with internationally recognized principles on standard-
intensity as that of the neutralized alcohol before adding the
ization established in the Decision on Principles for the
sample. The color shall persist for 30 s.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5. Calculation and Report
Barriers to Trade (TBT) Committee.
5.1 Report the free fatty acids in percent, by weight:
2. Significance and Use
mL of alkali ×N × 28.2
% free fatty acids5 (1)
2.1 This test method is intended for the determination of the
weight of sample
free fatty acids contained in animal, marine, and vegetable fats
5.2 Reference this test method in the test report.
and oils for the purpose of quality assurance.
5.3 The free fatty acids are frequently expressed in terms of
3. Apparatus and Reagents
acid value instead of percent free fatty acids. The acid value is
defined as the number of milligrams of KOH necessary to
3.1 Oil Sample Bottles, 115 or 230 mL (4 or 8 oz) or 250 mL
neutralize 1 g of sample. To convert percent free fatty acids (as
Erlenmeyer flasks.
oleic) to acid value, multiply the former by 1.99.
3.2 Ethyl Alcohol, 95 %. The alcohol shall give a definite,
distinct, and sharp end-point with phenolphthalein and shall be
6. Precision and Bias
neutralized with alkali to a faint but permanent pink col
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: D5555 − 95 (Reapproved 2011) D5555 − 95 (Reapproved 2017)
Standard Test Method for
Determination of Free Fatty Acids Contained in Animal,
Marine, and Vegetable Fats and Oils Used in Fat Liquors
and Stuffing Compounds
This standard is issued under the fixed designation D5555; 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
1.1 This test method covers the determination of the free fatty acid content of fats and oils.
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
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 and health 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.
2. Significance and Use
2.1 This test method is intended for the determination of the free fatty acids contained in animal, marine, and vegetable fats and
oils for the purpose of quality assurance.
3. Apparatus and Reagents
3.1 Oil Sample Bottles, 115 or 230 mL (4 or 8 oz) or 250 mL Erlenmeyer flasks.
3.2 Ethyl Alcohol, 95 %. The alcohol shall give a definite, distinct, and sharp end-point with phenolphthalein and shall be
neutralized with alkali to a faint but permanent pink color just before using. (Isopropanol, 99 %, may be used as an alternate solvent
with crude and refined vegetable oils.)
3.3 Phenolphthalein Indicator Solution, 1 % in 95 % alcohol.
3.4 Sodium Hydroxide Solution, accurately standardized.
4. Procedure
4.1 Use Table 1 to determine the quantities to be used with various ranges of fatty acids.
4.2 The sample shall be entirely liquid and well mixed before weighing. Then weigh the designated sample size into an
oil-sample bottle or Erlenmeyer flask; add to that the specified amount of hot, neutralized alcohol and 2 mL of indicator.
4.3 Shaking vigorously, make the titration with alkali to the appearance of the first permanent pink color of the same intensity
as that of the neutralized alcohol before adding the sample. The color shall persist for 30 s.
5. Calculation and Report
5.1 Report the free fatty acids in percent, by weight:
mL of alkali 3N 328.2
% free fatty acids 5 (1)
weight of sample
5.2 Reference this test method in the test report.
This test method is un
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.