SIST EN ISO 3961:2013
(Main)Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2013)
Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2013)
This International Standard specifies a reference method for the determination of the iodine value (commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats. Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils. Non refined vegetable oils and (partially) hydrogenated oils might have different results by the two methods. The calculated IV is affected by impurities and thermal degradation products.
Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO 3961:2013)
Diese Internationale Norm legt ein Bezugsverfahren zur Bestimmung der Iodzahl (im industriellen Bereich gemeinhin bekannt als IZ) in tierischen und pflanzlichen Fetten und Ölen fest, die nachfolgend als Fette bezeichnet werden.
Anhang B beschreibt ein Verfahren zur Berechnung der IZ aus Daten zur Fettsäurezusammensetzung. Dieses Verfahren ist nicht auf Fischöl anwendbar. Nicht raffinierte pflanzliche Öle und (teilweise) hydrierte Öle können unterschiedliche Ergebnisse bei den zwei Verfahren haben.
ANMERKUNG Das Verfahren in Anhang B beruht auf dem Dokument AOCS Recommended Practice Cd 1c 85 [5] [Leitfaden zur empfohlenen Praxis der American Oil Chemists' Society (Amerikanische Öl-Chemiker-Gesellschaft)].
Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO 3961:2013)
L'ISO 3961:2013 spécifie une méthode de référence pour la détermination de l'indice d'iode (communément appelé II dans le secteur industriel) des huiles et graisses d'origines animale et végétale, désignées par le terme corps gras.
Une annexe décrit une méthode de calcul de l'II à partir de données relatives à la composition en acides gras. Cette méthode ne s'applique pas aux huiles de poisson. Par ailleurs, les huiles végétales issues de pression à froid, brutes et non raffinées ainsi que les huiles (partiellement) hydrogénées peuvent donner des résultats différents selon les deux méthodes. L'II calculé est affecté par les impuretés et les produits de dégradation thermique.
Rastlinske in živalske maščobe in olja - Ugotavljanje jodnega števila (ISO 3961:2013)
Ta mednarodni standard določa referenčno metodo za ugotavljanje jodnega števila (v industriji splošno znan kot IV) v živalskih in rastlinskih maščobah in oljih (v nadaljevanju: „maščobe“). V Dodatku B je opisana metoda za izračun IV iz podatkov o sestavi maščobne kisline. Ta metoda se ne uporablja za ribja olja. Rezultati za nerefinirana rastlinska olja in (delno) hidrogenirana olja, pridobljeni s tema dvema metodama, se lahko razlikujejo. Na izračunani IV vplivajo nečistoče in termično razkrajanje.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 3961:2013
01-september-2013
1DGRPHãþD
SIST EN ISO 3961:2012
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD8JRWDYOMDQMHMRGQHJDãWHYLOD ,62
Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2013)
Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO 3961:2013)
Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO
3961:2013)
Ta slovenski standard je istoveten z: EN ISO 3961:2013
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 3961:2013 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 3961:2013
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SIST EN ISO 3961:2013
EUROPEAN STANDARD
EN ISO 3961
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2013
ICS 67.200.10 Supersedes EN ISO 3961:2011
English Version
Animal and vegetable fats and oils - Determination of iodine
value (ISO 3961:2013)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice d'iode (ISO 3961:2013) Iodzahl (ISO 3961:2013)
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 3961:2013: E
worldwide for CEN national Members.
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SIST EN ISO 3961:2013
EN ISO 3961:2013 (E)
Contents Page
Foreword .3
2
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SIST EN ISO 3961:2013
EN ISO 3961:2013 (E)
Foreword
This document (EN ISO 3961:2013) 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 3961:2011.
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 3961:2013 has been approved by CEN as EN ISO 3961:2013 without any modification.
3
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SIST EN ISO 3961:2013
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SIST EN ISO 3961:2013
INTERNATIONAL ISO
STANDARD 3961
Fifth edition
2013-07-15
Animal and vegetable fats and oils —
Determination of iodine value
Corps gras d’origines animale et végétale — Détermination de
l’indice d’iode
Reference number
ISO 3961:2013(E)
©
ISO 2013
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SIST EN ISO 3961:2013
ISO 3961:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
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Published in Switzerland
ii © ISO 2013 – All rights reserved
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SIST EN ISO 3961:2013
ISO 3961:2013(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 and test portion . 2
9 Procedure. 3
10 Calculation . 4
11 Precision . 4
11.1 Interlaboratory test. 4
11.2 Repeatability limit, r .4
11.3 Reproducibility limit, R .4
12 Test report . 5
Annex A (informative) Interlaboratory test
. 6
Annex B (informative) Calculated iodine value for non-fish oils . 8
Bibliography .10
© ISO 2013 – All rights reserved iii
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SIST EN ISO 3961:2013
ISO 3961:2013(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 fifth edition cancels and replaces the fourth edition (ISO 3961:2009), which has been technically revised.
iv © ISO 2013 – All rights reserved
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SIST EN ISO 3961:2013
INTERNATIONAL STANDARD ISO 3961:2013(E)
Animal and vegetable fats and oils — Determination of
iodine value
1 Scope
This International Standard specifies a reference method for the determination of the iodine value
(commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats.
Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method
is not applicable to fish oils. Furthermore cold-pressed, crude and unrefined vegetable oils as well as
(partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected
by impurities and thermal degradation products.
[9]
NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85.
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
iodine value
IV
mass of halogen, expressed as iodine, absorbed by the test portion following the specified procedure,
divided by the mass of the test portion
Note 1 to entry: The IV is expressed as a mass fraction in grams per 100 g of fat.
4 Principle
Dissolution of a test portion in solvent and addition of Wijs reagent. After a specified time, addition of
potassium iodide and water, and titration of the liberated iodine with sodium thiosulfate solution.
NOTE Annex B describes a method for the calculation of the IV from fatty acid compositional data. However,
this is not intended to be a rapid method. The method gives two results from one analytical procedure. The
volumetric method is the reference method.
5 Reagents
Use only reagents of recognized analytical grade.
WARNING — Attention is drawn to the regulations which specify the handling of hazardous
substances. Technical, organizational and personal safety measures shall be followed. Wijs
solution causes severe burns; vapours can cause lung and eye damage. A fume hood shall be used
for the work.
© ISO 2013 – All rights reserved 1
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SIST EN ISO 3961:2013
ISO 3961:2013(E)
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