Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017)

This document specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

Tierische und pflanzliche Fette und Öle - Bestimmung des Wassergehalts - Karl-Fischer-Verfahren (pyridinfrei) (ISO 8534:2017)

Dieses Dokument legt ein Verfahren zur Bestimmung des Wassergehalts in tierischen und pflanz¬lichen Fetten und Ölen (nachfolgend als Fette bezeichnet) fest, bei dem die Apparatur nach Karl Fischer und ein pyridinfreies Reagenz angewendet werden.
Milch und Milcherzeugnisse (oder Fett aus Milch und Milcherzeugnissen) sind vom Anwendungsbereich dieses Dokumentes ausgenommen.

Corps gras d'origines animale et végétale - Détermination de la teneur en eau - Méthode de Karl Fischer (sans pyridine) (ISO 8534:2017)

ISO 8534:2017 spécifie une méthode de détermination de la teneur en eau des corps gras d'origines animale et végétale (appelés « corps gras » dans la présente Norme internationale) à l'aide de l'appareil Karl Fischer et d'un réactif sans pyridine.
Le lait et les produits laitiers (ou les corps gras issus du lait et des produits laitiers) sont exclus du domaine d'application du présent document.

Živalske in rastlinske maščobe in olja - Določevanje vode - Karl Fischerjeva metoda (brez piridina) (ISO 8534:2017)

Ta dokument določa metodo za določevanje vsebnosti vode v živalskih in rastlinskih maščobah in oljih (v nadaljevanju »maščobe«) s Karl Fischerjevim aparatom in reagentom brez piridina.
Mleko in mlečni izdelki (ali maščoba iz mleka in mlečnih izdelkov) niso zajeti v tem dokumentu.

General Information

Status
Published
Public Enquiry End Date
29-Dec-2016
Publication Date
06-Apr-2017
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
14-Mar-2017
Due Date
19-May-2017
Completion Date
07-Apr-2017

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 8534:2017
01-maj-2017
1DGRPHãþD
SIST EN ISO 8534:2009
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHYRGH.DUO)LVFKHUMHYD
PHWRGD EUH]SLULGLQD  ,62

Animal and vegetable fats and oils - Determination of water content - Karl Fischer

method (pyridine free) (ISO 8534:2017)

Tierische und pflanzliche Fette und Öle - Bestimmung des Wassergehalts - Karl-Fischer-

Verfahren (pyridinfrei) (ISO 8534:2017)

Corps gras d'origines animale et végétale - Détermination de la teneur en eau - Méthode

de Karl Fischer (sans pyridine) (ISO 8534:2017)
Ta slovenski standard je istoveten z: EN ISO 8534:2017
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 8534:2017 en

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

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SIST EN ISO 8534:2017
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SIST EN ISO 8534:2017
EN ISO 8534
EUROPEAN STANDARD
NORME EUROPÉENNE
February 2017
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 8534:2008
English Version
Animal and vegetable fats and oils - Determination of
water content - Karl Fischer method (pyridine free) (ISO
8534:2017)

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

Détermination de la teneur en eau - Méthode de Karl des Wassergehalts - Karl-Fischer-Verfahren

Fischer (sans pyridine) (ISO 8534:2017) (pyridinfrei) (ISO 8534:2017)
This European Standard was approved by CEN on 8 February 2017.

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, 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: Avenue Marnix 17, B-1000 Brussels

© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 8534:2017 E

worldwide for CEN national Members.
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SIST EN ISO 8534:2017
EN ISO 8534:2017 (E)
Contents Page

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

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SIST EN ISO 8534:2017
EN ISO 8534:2017 (E)
European foreword

This document (EN ISO 8534:2017) 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 August 2017, and conflicting national standards shall

be withdrawn at the latest by August 2017.

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 8534:2008.

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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and the United Kingdom.
Endorsement notice

The text of ISO 8534:2017 has been approved by CEN as EN ISO 8534:2017 without any modification.

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SIST EN ISO 8534:2017
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SIST EN ISO 8534:2017
INTERNATIONAL ISO
STANDARD 8534
Third edition
2017-02
Animal and vegetable fats and oils —
Determination of water content —
Karl Fischer method (pyridine free)
Corps gras d’origines animale et végétale — Détermination de la
teneur en eau — Méthode de Karl Fischer (sans pyridine)
Reference number
ISO 8534:2017(E)
ISO 2017
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SIST EN ISO 8534:2017
ISO 8534:2017(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2017, Published in Switzerland

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

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
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – All rights reserved
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SIST EN ISO 8534:2017
ISO 8534:2017(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

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 Titre .................................................................................................................................................................................................................. 3

9.2 Test portion ................................................................................................................................................................................................ 4

9.3 Determination ......................................................................................................................................................................................... 5

10 Expression of results ........................................................................................................................................................................................ 5

11 Precision of the method ................................................................................................................................................................................ 6

11.1 Interlaboratory test............................................................................................................................................................................. 6

11.2 Repeatability ............................................................................................................................................................................................. 6

11.3 Reproducibility ....................................................................................................................................................................................... 6

12 Test report ................................................................................................................................................................................................................... 6

Annex A (informative) Results of interlaboratory tests.................................................................................................................... 7

Annex B (informative) Information and precision data on the use of the coulometric method ............8

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

© ISO 2017 – All rights reserved iii
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SIST EN ISO 8534:2017
ISO 8534:2017(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/d irectives).

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/p atents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation on 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 the following URL: ww w .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.

This third edition cancels and replaces the second edition (ISO 8534:2008), of which it constitutes a

minor revision to exclude the applicability for fat coming from milk and milk products.

iv © ISO 2017 – All rights reserved
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SIST EN ISO 8534:2017
ISO 8534:2017(E)
Introduction

The determination of the water content of fats and oils according to Karl Fischer is carried out by two

different procedures. This document specifies the volumetric Karl Fischer method for the determination

of higher milligram levels of water (high level moisture). It is used for samples having between 1 mg

and 100 mg of water in the sample.

Annex B specifies a coulometric titration, which requires between 10 µg and 10 mg water in the sample.

The coulometric method is more sensitive than the volumetric method and permits the determination

of lower water contents.
© ISO 2017 – All rights reserved v
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SIST EN ISO 8534:2017
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SIST EN ISO 8534:2017
INTERNATIONAL STANDARD ISO 8534:2017(E)
Animal and vegetable fats and oils — Determination of
water content — Karl Fischer method (pyridine free)
1 Scope

This document specifies a method for the determination of the water content of animal and vegetable

fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of

pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this

document.
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:

— IEC Electropedia: available at http:// www .electropedia .org/
— ISO Online browsing platform: available at http:// www .iso .org/ obp
3.1
water content

mass, in grams per 100 g of sample, of water as determined in accordance with the method specified in

this document
Note 1 to entry: The water content is expressed as a percentage mass fraction.
4 Principle

Dissolved fat is titrated against an iodine solution and sulfur dioxide (SO ) is oxidized by iodine in the

presence of water. In principle, the chemical reaction in Formula (1) takes place:

HO++ISOC++HOHR32NR→ NH SO CH + RNHI (1)
[] []
22 23 43

The alcohol reacts with SO and a nitrogenous base (RN) to form an intermediate alkylsulfite salt, which

is then oxidized by iodine to an alkylsulfate salt. This oxidation reaction consumes water contained in

the sample. The end point is monitored potentiometrically.
5 Reagents

WARNING — Comply with any local regulations which specify the handling of hazardous

substances. Technical, organizational and personal safety measures shall be followed.

© ISO 2017 – All rights reserved 1
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SIST EN ISO 8534:2017
ISO 8534:2017(E)

It is recommended that “ready for use” working solvents be used, either one-component reagents (5.1.1)

or two-component reagents (5.1.2). Reagents with a titre of 1 mg and 2 mg water per millilitre are

required for acceptable performance.

5.1 Karl Fischer reagents, consist of one-component reagents or two-component reagents for

volumetric determination.

5.1.1 One-component reagents, contain all the reactant in the titrant solution: iodine, sulfur dioxide,

and imidazole, dissolved in a suitable alcohol. Methanol is typi
...

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