prEN ISO 3961
(Main)Animal and vegetable fats and oils - Determination of iodine value (ISO/FDIS 3961:2024)
Animal and vegetable fats and oils - Determination of iodine value (ISO/FDIS 3961:2024)
This document specifies a reference method for the determination of the iodine value (commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats.
Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils. Furthermore, cold-pressed, crude and unrefined vegetable oils as well as (partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected by impurities and thermal degradation products.
NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85[10].
Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO/FDIS 3961:2024)
Dieses Dokument legt ein Bezugsverfahren zur Bestimmung der Iodzahl (im industriellen Bereich gemeinhin bekannt als IZ) in tierischen und pflanzlichen Fetten und Ölen fest, die nachfolgend als Fette bezeichnet werden.
Anhang B beschreibt ein Verfahren zur Berechnung der IZ aus Daten zur Fettsäurezusammensetzung. Dieses Verfahren ist nicht auf Fischöl anwendbar. Außerdem können kaltgepresste, unverarbeitete und nicht raffinierte pflanzliche Öle sowie (teilweise) hydrierte Öle zu unterschiedlichen Ergebnissen bei den zwei Verfahren führen. Die berechnete Iodzahl IZ wird durch Verunreinigungen und durch thermische Abbauprodukte beeinträchtigt.
ANMERKUNG Das Verfahren in Anhang B beruht auf dem offiziellen AOCS Verfahren Cd 1c 85 [10].
Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO/FDIS 3961:2024)
Le présent document spécifie une méthode de référence pour la détermination de l'indice d'iode (communément appelé II dans le secteur industriel) des huiles et graisses d'origines animale et végétale, désignées ci-après par le terme corps gras.
L'Annexe B décrit une méthode de calcul de l'II à partir de données relatives à la composition en acides gras. Cette méthode ne s'applique pas aux huiles de poisson. Par ailleurs, les huiles végétales issues de pression à froid, brutes et non raffinées ainsi que les huiles (partiellement) hydrogénées peuvent donner des résultats différents selon les deux méthodes. L'II calculé est affecté par les impuretés et les produits de dégradation thermique.
NOTE La méthode en Annexe B est fondée sur la méthode officielle Cd 1c-85 de l'AOCS[10].
Rastlinske in živalske maščobe in olja - Ugotavljanje jodnega števila (ISO/FDIS 3961:2024)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-oktober-2024
Rastlinske in živalske maščobe in olja - Ugotavljanje jodnega števila (ISO/FDIS
3961:2024)
Animal and vegetable fats and oils - Determination of iodine value (ISO/FDIS 3961:2024)
Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO/FDIS 3961:2024)
Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO/FDIS
3961:2024)
Ta slovenski standard je istoveten z: prEN ISO 3961
ICS:
67.200.10 Rastlinske in živalske Animal and vegetable fats
maščobe in olja and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
FINAL DRAFT
International
Standard
ISO/FDIS 3961
ISO/TC 34/SC 11
Animal and vegetable fats and
Secretariat: BSI
oils — Determination of iodine
Voting begins on:
value
2024-08-26
Corps gras d'origines animale et végétale — Détermination de
Voting terminates on:
l'indice d'iode
2024-11-18
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
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INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 3961:2024(en) © ISO 2024
FINAL DRAFT
ISO/FDIS 3961:2024(en)
International
Standard
ISO/FDIS 3961
ISO/TC 34/SC 11
Animal and vegetable fats and
Secretariat: BSI
oils — Determination of iodine
Voting begins on:
value
2024-08-26
Corps gras d'origines animale et végétale — Détermination de
Voting terminates on:
l'indice d'iode
2024-09-06
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2024
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
ISO/CEN PARALLEL PROCESSING
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
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MADE IN NATIONAL REGULATIONS.
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Published in Switzerland Reference number
ISO/FDIS 3961:2024(en) © ISO 2024
ii
ISO/FDIS 3961:2024(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 2
8 Preparation of the test sample and test portion . 3
9 Procedure . 3
10 Calculation . 4
11 Precision . 4
11.1 Interlaboratory test . .4
11.2 Repeatability limit, r .4
11.3 Reproducibility limit, R .4
12 Test report . 5
Annex A (informative) Interlaboratory test . 6
Annex B (informative) Calculated iodine value for non-fish oils . 8
Bibliography .11
iii
ISO/FDIS 3961:2024(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11,
Animal and vegetable fats and oils, in collaboration with the European Committee for Standardization (CEN)
Technical Committee CEN/TC 307, Oilseeds, vegetable and animal fats and oils and their by-products - Methods
of sampling and analysis, in accordance with the Agreement on technical cooperation between ISO and CEN
(Vienna Agreement).
This seventh edition cancels and replaces the sixth edition (ISO 3961:2018), of which it constitutes a minor
revision.
The changes are as follows:
— entry errors have been corrected in Table 1.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
FINAL DRAFT International Standard ISO/FDIS 3961:2024(en)
Animal and vegetable fats and oils — Determination of
iodine value
1 Scope
This document specifies a reference method for the determination of the iodine value (commonly known in
the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats.
Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method
is not applicable to fish oils. Furthermore, cold-pressed, crude and unrefined vegetable oils as well as
(partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected by
impurities and thermal degradation products.
[10]
NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85 .
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
iodine value
IV
mass of halogen, expressed as iodine, absorbed by the test portion following the specified procedure, divided
by the mass of the test portion
Note 1 to entry: The IV is expressed as a mass fraction in grams per 100 g of fat.
4 Principle
Dissolution of a test portion in solvent and addition of Wijs reagent. After a specified time, addition of
potassium iodide and water, and titration of the liberated iodine with sodium thiosulfate solution.
NOTE Annex B describes a method for the calculation of the IV from fatty acid compositional data. However, this
is not intended to be a rapid method. The method gives two results from one analytical procedure. The volumetric
method is the reference method.
ISO/FDIS 3961:2024(en)
5 Reagents
Use only reagents of recognized analytical grade.
WARNING — Attention is drawn to the regulations which specify the handling of hazardous
substances. Technical, organizational and personal safety measures shall be followed. Wijs reagent
causes severe burns; vapours can cause lung and eye damage. A fume hood shall be used for the work.
[4]
5.1 Water, in accordance with ISO 3696 , grade 3.
5.2 Potassium iodide solution, mass concentration, ρ(KI) = 100 g/l, not containing iodate or free iodine.
5.3 Starch solution. Mix 5 g of soluble starch in 30 ml of water (5.1) and add to 1 000 ml of boiling water.
Boil for 3 min and allow to cool. Prepare fresh starch solution every day.
5.4 Sodium thiosulfate, standard volumetric solution, amount of substance concentration
c(Na S O ·5H O) = 0,1 mol/l, standardized not more than 7 days before use.
2 2 3 2
5.5 Solvent, prepared by mixing one volume of cyclohexane (50 ml) and one volume of glacial acetic acid
(50 ml), volume fractions φ = 50 ml/100 ml.
5.6 Wijs reagent, containing iodine monochloride in acetic acid. The I/Cl ratio of the Wijs reagent shall be
within the limits 1,10 ± 0,1. Wijs reagent is sensitive to temperature, moisture, and light. Store in the dark
at < 30 °C.
Use commercially available Wijs reagent. Observe any shelf-life limitation of the reagent.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
6.1 Glass weighing scoops, suitable for the test portion and for insertion into the flasks (6.2).
6.2 Conical flasks, capacity 500 ml, fitted with ground glass stoppers and showing no evidence
...
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