EN ISO 3657:2003

Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2002)

This International Standard specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately.

Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO 3657:2002)

Diese Internationale Norm legt ein Verfahren zur Bestimmung der Verseifungszahl von tierischen und pflanz-lichen Fetten und Ölen fest. Die Verseifungszahl ist ein Maß für die Menge an freien und veresterten Säuren, die in Fetten und Fettsäuren vorhanden sind.
Das Verfahren ist für raffinierte und rohe pflanzliche und tierische Fette geeignet.
Bei Vorhandensein anorganischer Säuren sind die nach diesem Verfahren erhaltenen Ergebnisse nicht aus-wertbar, es sei denn, die anorganischen Säuren wurden getrennt bestimmt.

Corps gras d'origines animale et végétale - Détermination de l'indice de saponification (ISO 3657:2002)

La présente Norme internationale spécifie une méthode pour la détermination de l'indice de saponification des corps gras d'origines animale et végétale. L'indice de saponification est une mesure des acides libres et estérifiés présents dans les corps gras et les acides gras.
La méthode est applicable aux corps gras d'origines végétale et animale raffinés et bruts.
En présence d'acides minéraux, les résultats donnés par cette méthode ne sont plus interprétables si l'on ne dose pas séparément l'acidité minérale.

Živalske in rastlinske maščobe in olja - Določevanje števila umiljenja (ISO 3657:2002)

General Information

• Status: Withdrawn
• Publication Date: 29-Jul-2003
• Withdrawal Date: 16-Jul-2013
• ICS: 67.200.10 - Animal and vegetable fats and oils
• Technical Committee: CEN/TC 307 - Oilseeds, vegetables and animal fats and oils and their by-products - Methods of sampling and analys
• Drafting Committee: CEN/TC 307 - Oilseeds, vegetables and animal fats and oils and their by-products - Methods of sampling and analys
• Current Stage: 9960 - Withdrawal effective - Withdrawal
• Start Date: 17-Jul-2013
• Completion Date: 17-Jul-2013
• Ref Project: SIST EN ISO 3657:2003 - Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2002)

Relations

• Replaced By: EN ISO 3657:2013 - Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2013)
• Effective Date: 15-Feb-2012

Standards Content (Sample)

SLOVENSKI STANDARD
01-november-2003
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHãWHYLODXPLOMHQMD,62

Animal and vegetable fats and oils - Determination of saponification value (ISO
3657:2002)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO
3657:2002)
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification
(ISO 3657:2002)
Ta slovenski standard je istoveten z: EN ISO 3657:2003
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 3657
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2003
ICS 67.200.10
English version
Animal and vegetable fats and oils - Determination of
saponification value (ISO 3657:2002)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice de saponification (ISO 3657:2002) Verseifungszahl (ISO 3657:2002)
This European Standard was approved by CEN on 27 June 2003.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3657:2003 E
worldwide for CEN national Members.

Foreword
The text of ISO 3657:2002 has been prepared by Technical Committee ISO/TC 34 "Agricultural
food products” of the International Organization for Standardization (ISO) and has been taken
over as EN ISO 3657:2003 by Technical Committee CEN/TC 307 "Oilseeds, vegetable and
animal fats and oils and their by-products - Methods of sampling and analysis", the secretariat of
which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by January 2004, and conflicting national
standards shall be withdrawn at the latest by January 2004.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and
the United Kingdom.
Endorsement notice
The text of ISO 3657:2002 has been approved by CEN as EN ISO 3657:2003 without any
modifications.
NOTE Normative references to International Standards are listed in Annex ZA (normative).
Annex ZA
(normative)
Normative references to international publications
with their relevant European publications
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions of
any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
NOTE Where an International Publication has been modified by common modifications, indicated
by (mod.), the relevant EN/HD applies.
Publication Year Title EN Year
ISO 661 1989 Animal and vegetable fats and oils - EN ISO 661 1995
Preparation of test sample
INTERNATIONAL ISO
STANDARD 3657
Third edition
2002-06-01
Animal and vegetable fats and oils —
Determination of saponification value
Corps gras d'origines animale et végétale — Détermination de l'indice de
saponification
Reference number
ISO 3657:2002(E)
©
ISO 2002
ISO 3657:2002(E)
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be
edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file,
parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters
were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event
that a problem relating to it is found, please inform the Central Secretariat at the address given below.
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's
member body in the country of the requester.
ISO copyright office
Case postale 56  CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.ch
Printed in Switzerland
©
ii ISO 2002 – All rights reserved

ISO 3657:2002(E)
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 3657 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee
SC 11, Animal and vegetable fats and oils.
This third edition cancels and replaces the second edition (ISO 3657:1988), which has been technically revised.
Annex A of this International Standard is for information only.
©
ISO 2002 – All rights reserved iii

INTERNATIONAL STANDARD ISO 3657:2002(E)
Animal and vegetable fats and oils — Determination of
saponification value
1 Scope
This International Standard specifies a method for the determination of the saponification value of animal and
vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty
acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are
determined separately.
2 Normative reference
The following normative document contains provisions which, through reference in this text, constitute provisions of
this International St
...