EN ISO 3657:2013
(Main)Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2013)
Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2013)
ISO 3657:2013 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 liquid chromatography analysis as given in an annex. 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 3657:2013)
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 auswertbar, es sei denn, die anorganischen Säuren wurden getrennt bestimmt.
Die Verseifungszahl kann auch mit den Fettsäure-Daten, erhalten aus Gas-Flüssigkeits-Chromatographie-Untersuchungen, wie in Anhang B angegeben, berechnet werden. 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 3657:2013)
L'ISO 3657:2013 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 les détails donnés en annexe. 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 in olja - Določevanje števila umiljenja (ISO 3657:2013)
Ta mednarodni standard določa metodo za določevanje števila umiljenja živalskih in rastlinskih masti in 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 plinsko-tekočinske 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
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Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2013
1DGRPHãþD
SIST EN ISO 3657:2003
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHãWHYLODXPLOMHQMD ,62
Animal and vegetable fats and oils - Determination of saponification value (ISO
3657:2013)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO
3657:2013)
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification
(ISO 3657:2013)
Ta slovenski standard je istoveten z: EN ISO 3657:2013
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 2013
ICS 67.200.10 Supersedes EN ISO 3657:2003
English Version
Animal and vegetable fats and oils - Determination of
saponification value (ISO 3657:2013)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice de saponification (ISO 3657:2013) Verseifungszahl (ISO 3657:2013)
This European Standard was approved by CEN on 5 July 2013.
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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2013 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3657:2013: E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
This document (EN ISO 3657:2013) 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 2014, and conflicting national standards shall be withdrawn at
the latest by January 2014.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 3657:2003.
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, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 3657:2013 has been approved by CEN as EN ISO 3657:2013 without any modification.
INTERNATIONAL ISO
STANDARD 3657
Fourth edition
2013-07-15
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 3657:2013(E)
©
ISO 2013
ISO 3657:2013(E)
© ISO 2013
All rights reserved. Unless otherwise specified, 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
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Published in Switzerland
ii © ISO 2013 – All rights reserved
ISO 3657:2013(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 . 2
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 an interlaboratory test . 5
Annex B (informative) Calculation of saponification value from fatty acid composition data .6
Bibliography .10
ISO 3657:2013(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 documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2, www.iso.org/directives.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received, www.iso.org/patents.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This fourth edition cancels and replaces the third edition (ISO 3657:2002), which has been technically
revised.
iv © ISO 2013 – All rights reserved
INTERNATIONAL STANDARD ISO 3657:2013(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.
The saponification value can also be calculated from fatty acid data obtained by gas liquid 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.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. 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.
3.1
saponification value
number of milligrams of potassium hydroxide required for the saponification of 1 g of the product tested
Note 1 to entry: The saponification value is a dimensionless quantity. The usual abbreviation is SV.
4 Principle
The test sample is saponified by boiling under reflux with an excess of ethanolic potassium hydroxide,
followed by titration of the excess potassium hydroxide with standard volumetric hydrochloric acid solution.
5 Reagents
Use only reagents of recognized analytical grade, and distilled or demineralized water of equivalent purity.
5.1 Ethanol, volume fraction φ = 95 %.
ISO 3657:2013(E)
5.2 Potassium hydroxide, c(KOH) = 0,5 mol/l solution in ethanol.
This solution shall be colourless or straw yellow. A stable colourless solution can be prepared by either
of the following procedures.
a) Reflux 1 l of ethanol (5.1) with 8 g of po
...
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