EN ISO 3947:1994

Starches, native or modified - Determination of total fat content (ISO 3947:1977)

Hydrolysis of the product by boiling hydrochloric acid, and coagulation of the insoluble products by cooling. Separation by filtration, drying and isolation the wanted matter by solvent extraction. The method applies to contents less than 1,5 % (m/m).

Stärken, nativ oder modifiziert - Bestimmung des Gesamtfettgehaltes (ISO 3947:1977)

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Gesamtfettgehalts von nativer oder modifizierter Stärke mit einem erwarteten Gesamtfettgehalt von weniger als 1,5% (Massengehalt) fest.

Amidons et fécules, natifs ou transformés - Détermination de la teneur en matières grasses totales (ISO 3947:1977)

La présente Norme internationale spécifie une méthode de détermination de la teneur en matières grasses totales, dans les amidons et fécules natifs ou transformés dont la teneur escomptée en matières grasses totales est inférieure à 1,5 % (m/m).

Škrobi, nativni ali modificirani - Določevanje celotnih maščob (ISO 3947:1977)

General Information

• Status: Published
• Publication Date: 24-Aug-1994
• Withdrawal Date: 27-Feb-1995
• ICS: 67.180.20 - Starch and derived products
• Technical Committee: CEN/SS C10 - Starch
• Drafting Committee: CEN/SS C10 - Starch
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Start Date: 13-Oct-1999
• Completion Date: 13-Oct-1999
• Ref Project: SIST EN ISO 3947:1998 - Starches, native or modified - Determination of total fat content (ISO 3947:1977)

Overview

EN ISO 3947:1994 is a European adoption of the international standard ISO 3947:1977, developed under the auspices of the International Organization for Standardization (ISO). This standard specifies a precise laboratory method for the determination of total fat content in starches, whether native or modified. It is particularly suited for samples with a fat content below 1.5% by mass.

The procedure involves the hydrolysis of starch samples using boiling hydrochloric acid, which facilitates the coagulation of insoluble products. Following this, the insoluble materials including total fat are separated by filtration, dried, and the fat is isolated through solvent extraction techniques. This method is critical for quality control and product characterization in starch manufacturing and related industries.

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Key Topics

• Scope and Application
  The standard applies to native or modified starches with expected total fat content under 1.5% (m/m). It outlines a reliable quantitative technique suitable for research, product development, and quality assurance.

• Principle of the Method

  • Hydrolyze starch using boiling hydrochloric acid to release total fat and coagulate insoluble material.
  • Cool the mixture to facilitate coagulation.
  • Filter, dry, and perform solvent extraction (using solvents such as n-hexane, light petroleum, or carbon tetrachloride) to isolate fat content.
  • Quantify fat content gravimetrically.

• Required Apparatus

  • Efficient solvent extractor (e.g., Soxhlet or Twisselmann apparatus).
  • Filter paper discs with specified pore size (10 µm).
  • Extraction thimbles and cotton wool, free from contaminants.
  • Heating devices with precise temperature control.
  • Water-cooled reflux condenser, oven, vacuum oven, and analytical balance.

• Reagents

  • Hydrochloric acid of known concentration.
  • Suitable extraction solvents (n-hexane, light petroleum, carbon tetrachloride).
  • Methyl orange indicator, iodine solution, and distilled or equivalent purity water.

• Analytical Procedure Highlights

  • Maintain sample temperatures during steps to prevent oxidation of fats.
  • Ensure extraction apparatus is airtight to avoid solvent loss.
  • Perform duplicate determinations to verify repeatability, with allowed variance within 5% of the mean.

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Applications

• Food Industry
  Used for determining fat levels in starch ingredients for processed foods, ensuring compliance with nutritional labeling and product standards.

• Starch and Derivative Manufacturers
  Quality control of native and modified starch products to monitor fat content, which can affect product stability and performance.

• Research and Development
  Supports formulation studies and product characterization by providing accurate fat content data in starch materials.

• Regulatory and Compliance Testing
  Enables adherence to food safety and quality standards by providing an internationally recognized method for total fat determination.

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Related Standards

• ISO 5808 – Determination of Extractable Fat Content in starch derivatives and by-products. Often referenced alongside ISO 3947 for comprehensive fat analysis.

• National standards harmonized with EN ISO 3947 include various European and international standards related to starch analysis and chemical composition testing.

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By adhering to EN ISO 3947:1994, laboratories and manufacturers can ensure precise, reproducible assessments of total fat content in starches, supporting quality assurance and helping meet international regulatory requirements for starch products. This method's robust and standardized procedure enhances consistency in analytical results across different testing facilities worldwide.

Standards Content (Sample)

SLOVENSKI STANDARD
01-november-1998
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Starches, native or modified - Determination of total fat content (ISO 3947:1977)
Stärken, nativ oder modifiziert - Bestimmung des Gesamtfettgehaltes (ISO 3947:1977)
Amidons et fécules, natifs ou transformés - Détermination de la teneur en matieres
grasses totales (ISO 3947:1977)
Ta slovenski standard je istoveten z: EN ISO 3947:1994
ICS:
67.180.20 Škrob in izdelki iz njega Starch and derived products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL STANDARD.
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l MEXAYHAPOAHAR OPl-AHM3AUMII l-IO CTAHAAPTM3AUMM -ORGANISATION INTERNATIONALE DE NORMALISATION
- Determination of total fat
Starches, native or modified
content
Amidons et feCules, natifs ou transform& - Determination de Ja teneur en matikes grasses totales
First edition - 1977-08-0 1
w
-
Ref. No. ISO 3947-1977 (E)
UDC 664.2 : 543.85
Descriptors : starches, Chemical analysis, determination of content, fats.
Price based on 2 pages
ISO (the International Organization for Standardization) is a worfdwide federation
of national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISQ technical committees. Every
member body interested in a subject for which a technical committee has been set
up has the right to be represented on that committee. International organizations,
governmental and non-gowernmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for approwal before their acceptance as International
Standards by the ISO Council.
International Standard ISO 3947 was developed by Technical Committee
ISO/TC 93, Starch (including derivatives and by-products), and was circulated
to the member bodies in September 1975.
lt has been approved by the member bodies of the following countries :
Netherlands Turkey
Czechoslovakia
Poland United Mingdom
France
Portugal Yugoslavia
Germany
Romania
Iran
Spain
Mexico
No member body expressed disapprovai of the document.
0 International Organkation for Standardkation, 1977 @
Printed in Switzerland
ISO 3947-1977 (E)
INTERNATIONAL STANDARD
Starches, native or modif ied - Determination of total fat
content
6 APPARATUS
1 SCOPE AND FIELD OF APPtlCATION
This International Standard specifies a method for the Glass apparatus should preferably be fitted with ground
glass joints.
determination of the total fat content of starches, native
or modified, of which the expected total fat content is
Ordinary Iaboratory apparatus and in particular
less than 1,5 % (mlm).
6.1 Efficient extractor, for example Soxhlet or
Twisselmann or other suitable type.
2 REFERENCE
6.2 Extraction flask, suitable for attaching to the lower
ISO 5808, Starch derivatives and by-products - Deter-
end of the extractor (6.1).
mination of “extractable” fat content. 1 )
6.3 Filter Paper discs, pore diameter 10 Pm, free from
matter soluble in the solvent used (5.1).
3 DEFINITION
6.4 Paper extraction thimble, suitable for use in the
total fat content : The residue obtained under the
extractor (63, and free from matter soluble in the solvent
conditions described in the procedure and expressed as a
used (5.1).
percentage by mass of the product as received.
6.5 Cotton wool, free from matter soluble in the solvent
used (5.1).
4 PRINCIPLE
6.6 Efficient water-cooled reflux condenser, suitable for
Hydrolysis of the product by boiling hydrochloric acid, and
attaching to the upper end of the extractor (6.1).
coagulation of the insoluble products, including the total
fat, by cooling. Separation by filtration, drying and
6.7 Electrical heating device, fitted with a variable
isolation of the total fat by solvent extraction.
temperature control.
NOTE - An assembly of multiple extraction units with individual
electrical regulation m
...