EN ISO 3657:2023
(Main)Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2023)
Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2023)
This document 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.
The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO 3657:2023)
Dieses Dokument legt ein Verfahren zur Bestimmung der Verseifungszahl von tierischen und pflanzlichen 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 anwendbar.
Bei Vorhandensein von Mineralsäuren sind die nach diesem Verfahren erhaltenen Ergebnisse nicht auswertbar, es sei denn, die Mineralsäuren wurden getrennt bestimmt.
Die Verseifungszahl kann auch aus den Fettsäuredaten berechnet werden, die durch gaschromatographische Untersuchungen erhalten wurden, wie in Anhang B angegeben. Für diese Berechnung ist es notwendig, sich sicher zu sein, dass die Probe keine größeren Verunreinigungen enthält oder dass sie thermisch abgebaut wird.
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification (ISO 3657:2023)
Le présent document spécifie une méthode de détermination de l'indice de saponification des corps gras d’origines animale et végétale. L'indice de saponification est une caractéristique des acides gras libres et estérifiés présents dans les corps gras et 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.
L’indice de saponification peut également être calculé à partir des données de composition en acides gras obtenues par chromatographie en phase gazeuse, selon l’Annexe B. Pour effectuer ce calcul, il est nécessaire de s’assurer que l’échantillon ne contient aucune impureté importante et qu’il n’est pas dégradé thermiquement.
Živalske in rastlinske maščobe ter olja - Določevanje števila umiljenja (ISO 3657:2023)
Ta dokument določa metodo za določevanje števila umiljenja živalskih in rastlinskih maščob ter olj. Umiljenje je meritev prostih in esterificiranih kislin, prisotnih v maščobah in maščobnih kislinah.
Metoda se uporablja za rafinirane in surove rastlinske in živalske maščobe.
Če so prisotne mineralne kisline, rezultatov, pridobljenih s to metodo, ni mogoče interpretirati, razen če se mineralne kisline določijo ločeno.
Umiljenje je mogoče izračunati tudi na podlagi podatkov o maščobnih kislinah, pridobljenih z analizo plinske kromatografije, kot je podana v Dodatku B. Za ta izračun je treba preveriti, da vzorec ne vsebuje večjih nečistoč in da ni termično razkrojen.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-oktober-2023
Nadomešča:
SIST EN ISO 3657:2020
Živalske in rastlinske maščobe ter olja - Določevanje števila umiljenja (ISO
3657:2023)
Animal and vegetable fats and oils - Determination of saponification value (ISO
3657:2023)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO
3657:2023)
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification
(ISO 3657:2023)
Ta slovenski standard je istoveten z: EN ISO 3657:2023
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.
EN ISO 3657
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2023
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 3657:2020
English Version
Animal and vegetable fats and oils - Determination of
saponification value (ISO 3657:2023)
Corps gras d'origines animale et végétale - Tierische und pflanzliche Fette und Öle - Bestimmung
Détermination de l'indice de saponification (ISO der Verseifungszahl (ISO 3657:2023)
3657:2023)
This European Standard was approved by CEN on 12 May 2023.
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 CEN-CENELEC 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 CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3657:2023 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 3657:2023) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with 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 2024, and conflicting national standards shall
be withdrawn at the latest by January 2024.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 3657:2020.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 3657:2023 has been approved by CEN as EN ISO 3657:2023 without any modification.
INTERNATIONAL ISO
STANDARD 3657
Sixth edition
2023-07
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 3657:2023(E)
ISO 3657:2023(E)
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 3657:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 1
6 Apparatus . 2
7 Sampling . 2
8 Preparation of the test sample. 3
9 Procedure .3
9.1 Test portion . 3
9.2 Determination . 3
9.3 Blank test . 3
10 Expression of results . 3
11 Precision . 4
11.1 Results of interlaboratory test . 4
11.2 Repeatability . 4
11.3 Reproducibility . 4
12 Test report . 4
Annex A (informative) Results of the interlaboratory test . 5
Annex B (informative) Calculation of saponification value from fatty acid composition data .6
Bibliography .10
iii
ISO 3657:2023(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.
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 sixth edition cancels and replaces the fifth edition (ISO 3657:2020), which has been technically
revised.
The main changes are as follows:
— errors in the calculations of the mean relative molecular mass (C16 TAG molecular weight) in B.7.4
and saponification value in B.7.5 have been corrected;
— incorrect values for the repeatability limit as well as the reproducibility limit values in Table A.1
have been corrected.
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
INTERNATIONAL STANDARD ISO 3657:2023(E)
Animal and vegetable fats and oils — Determination of
saponification value
1 Scope
This document 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.
The saponification value can also be calculated from fatty acid data obtained by gas chromatography
analysis as given in Annex B. For this calculation, it is necessary to
...
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