Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2020)

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 3657:2020)

Dieses Dokument 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 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, wie in Anhang B angegeben, erhalten wurden. 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 3657:2020)

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 in olja - Določevanje števila umiljenja (ISO 3657:2020)

General Information

Status
Published
Public Enquiry End Date
09-Mar-2020
Publication Date
18-Jun-2020
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
19-May-2020
Due Date
24-Jul-2020
Completion Date
19-Jun-2020

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SLOVENSKI STANDARD
SIST EN ISO 3657:2020
01-julij-2020
Nadomešča:
SIST EN ISO 3657:2013
Živalske in rastlinske maščobe in olja - Določevanje števila umiljenja (ISO
3657:2020)
Animal and vegetable fats and oils - Determination of saponification value (ISO
3657:2020)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO
3657:2020)

Corps gras d'origines animale et végétale - Détermination de l'indice de saponification

(ISO 3657:2020)
Ta slovenski standard je istoveten z: EN ISO 3657:2020
ICS:
67.200.10 Rastlinske in živalske Animal and vegetable fats
maščobe in olja and oils
SIST EN ISO 3657:2020 en

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 3657:2020
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SIST EN ISO 3657:2020
EN ISO 3657
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2020
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 3657:2013
English Version
Animal and vegetable fats and oils - Determination of
saponification value (ISO 3657:2020)

Corps gras d'origines animale et végétale - Tierische und pflanzliche Fette und Öle - Bestimmung

Détermination de l'indice de saponification (ISO der Verseifungszahl (ISO 3657:2020)

3657:2020)
This European Standard was approved by CEN on 14 April 2020.

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, Turkey 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

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3657:2020 E

worldwide for CEN national Members.
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SIST EN ISO 3657:2020
EN ISO 3657:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

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SIST EN ISO 3657:2020
EN ISO 3657:2020 (E)
European foreword

This document (EN ISO 3657:2020) 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 October 2020, and conflicting national standards shall

be withdrawn at the latest by October 2020.

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 3657:2013.

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, Turkey and the

United Kingdom.
Endorsement notice

The text of ISO 3657:2020 has been approved by CEN as EN ISO 3657:2020 without any modification.

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SIST EN ISO 3657:2020
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SIST EN ISO 3657:2020
INTERNATIONAL ISO
STANDARD 3657
Fifth edition
2020-04
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 3657:2020(E)
ISO 2020
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SIST EN ISO 3657:2020
ISO 3657:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

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
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
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SIST EN ISO 3657:2020
ISO 3657:2020(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 the interlaboratory test ............................................................................................................ 5

Annex B (informative) Calculation of saponification value from fatty acid composition data ................6

Bibliography .............................................................................................................................................................................................................................10

© ISO 2020 – All rights reserved iii
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SIST EN ISO 3657:2020
ISO 3657:2020(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 (see 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 (see 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.

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 fifth edition cancels and replaces the fourth edition (ISO 3657:2013), of which it constitutes a

minor revision. The changes compared with the previous edition are as follows:

— corrects the mistake in the calculation of the C16 TAG molecular weight (B.7.3);

— stipulates using the preferred indicator, alkali blue, to phenolphthalein (5.4 and 5.5) for safety

reasons;
— updates the references.

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 © ISO 2020 – All rights reserved
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SIST EN ISO 3657:2020
INTERNATIONAL STANDARD ISO 3657:2020(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 be sure that the sample does not

contain major impurities or is thermally degraded.
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
...

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