Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2017)

This document specifies a method for the iodometric determination of the peroxide value of animal and
vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount
of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.
The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with
peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also
applicable to margarines and fat spreads with varying water content. The method is not suitable for
milk fats and is not applicable to lecithins.
It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the
history of the sample. Furthermore, the determination of the peroxide value is a highly empirical
procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed
sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower
sample mass.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this
document.
NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified in
ISO 3976.
NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.

Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische (visuelle) Endpunktbestimmung (ISO 3960:2017)

Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt iodométrique (ISO 3960:2017)

ISO 3960:2017 spécifie une méthode de détermination iodométrique de l'indice de peroxyde des corps gras d'origines animale et végétale par la détection visuelle de la fin du dosage. L'indice de peroxyde est une mesure de la quantité d'oxygène chimiquement lié à une huile ou un corps gras sous forme de peroxydes, en particulier d'hydroperoxydes.
Cette méthode s'applique à tous les corps gras d'origines animale et végétale, aux acides gras et à leurs mélanges pour des indices de peroxyde compris entre 0 méq et 30 méq (milliéquivalents) d'oxygène actif par kilogramme. Elle est également applicable aux margarines et matières grasses à tartiner de teneur en eau variable. La présente méthode ne convient pas pour les matières grasses présentes dans le lait; elle ne s'applique pas non plus aux lécithines.
Il convient de noter que l'indice de peroxyde est un paramètre dynamique dont la valeur dépend de l'historique de l'échantillon. En outre, la détermination de l'indice de peroxyde est un mode opératoire très empirique et l'indice obtenu dépend de la masse de l'échantillon. Il faut remarquer que, du fait de la masse d'échantillon spécifiée, les indices de peroxyde obtenus peuvent être légèrement inférieurs à ceux obtenus avec des masses d'échantillon plus faibles.
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.
NOTE 1       Une méthode préférable pour la détermination iodométrique de l'indice de peroxyde pour les matières grasses présentes dans le lait est spécifiée dans l'ISO 3976.
NOTE 2       Une méthode de détermination potentiométrique de l'indice de peroxyde est donnée dans l'ISO 27107.

Živalske in rastlinske maščobe in olja - Ugotavljanje peroksidnega števila - Jodometrično (vizualno) določanje končne točke (ISO 3960:2017)

Ta dokument določa metodo za idiometrično določevanje peroksidnega števila živalskih in rastlinskih masti in olj z vizualnim zaznavanjem končne točke. Peroksidno število je merilo za količino kisika, kemijsko vezanega z oljem ali maščobo v obliki peroksidov, zlasti hidroperoksidov.
Metoda se uporablja za vse vrste živalskih in rastlinskih masti in olj, maščobne kisline ter njihovih mešanic s peroksidnim številom od 0 do 30 meq (miliekvivalentov) aktivnega kisika na kilogram. Uporablja se tudi za margarine in maščobne namaze z različno vsebnostjo vode. Metoda ni primerna za mlečne maščobe in se ne uporablja za lecitine.
Upoštevati je treba, da je peroksidno število dinamični parameter, katerega vrednost je odvisna od zgodovine vzorca. Poleg tega je določevanje peroksidnega števila izredno empiričen postopek, pridobljena vrednost pa je odvisna od vzorčne mase. Treba je poudariti, da je lahko zaradi predpisane vzorčne mase pridobljeno peroksidno število nekoliko nižje od števila, pridobljenega z nižjo vzorčno maso.
Mleko in mlečni izdelki (ali maščoba iz mleka in mlečnih izdelkov) niso zajeti v tem dokumentu.
OPOMBA 1 A: Priporočljiva metoda za idiometrično določevanje peroksidnega števila mlečnih maščob je podana v standardu ISO 3976.
OPOMBA 2 A: Metoda za potenciometrično določevanje peroksidnega števila je opredeljena podana v standardu ISO 27107.

General Information

Status
Published
Public Enquiry End Date
19-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 3960:2017
01-maj-2017
1DGRPHãþD
SIST EN ISO 3960:2010
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD8JRWDYOMDQMHSHURNVLGQHJDãWHYLOD
-RGRPHWULþQR YL]XDOQR GRORþDQMHNRQþQHWRþNH ,62

Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual)

endpoint determination (ISO 3960:2017)

Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische

(visuelle) Endpunktbestimmung (ISO 3960:2017)

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

Détermination avec point d'arrêt iodométrique (ISO 3960:2017)
Ta slovenski standard je istoveten z: EN ISO 3960:2017
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 3960:2017 en

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

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SIST EN ISO 3960:2017
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SIST EN ISO 3960:2017
EN ISO 3960
EUROPEAN STANDARD
NORME EUROPÉENNE
February 2017
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 3960:2010
English Version
Animal and vegetable fats and oils - Determination of
peroxide value - Iodometric (visual) endpoint
determination (ISO 3960:2017)

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

Détermination de l'indice de peroxyde - Détermination der Peroxidzahl - Iodometrische (visuelle)

avec point d'arrêt iodométrique (ISO 3960:2017) Endpunktbestimmung (ISO 3960:2017)

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 3960:2017 E

worldwide for CEN national Members.
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SIST EN ISO 3960:2017
EN ISO 3960:2017 (E)
Contents Page

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

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SIST EN ISO 3960:2017
EN ISO 3960:2017 (E)
European foreword

This document (EN ISO 3960:2017) 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 3960:2010.

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 3960:2017 has been approved by CEN as EN ISO 3960:2017 without any modification.

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SIST EN ISO 3960:2017
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SIST EN ISO 3960:2017
INTERNATIONAL ISO
STANDARD 3960
Fifth edition
2017-02
Animal and vegetable fats and oils —
Determination of peroxide value
— Iodometric (visual) endpoint
determination
Corps gras d’origines animale et végétale — Détermination de l’indice
de peroxyde — Détermination avec point d’arrêt iodométrique
Reference number
ISO 3960:2017(E)
ISO 2017
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SIST EN ISO 3960:2017
ISO 3960:2017(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 3960:2017
ISO 3960:2017(E)
Contents Page

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

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

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 2

5 Reagents ........................................................................................................................................................................................................................ 2

6 Apparatus ..................................................................................................................................................................................................................... 3

7 Sampling ........................................................................................................................................................................................................................ 4

8 Preparation of test sample ......................................................................................................................................................................... 4

9 Procedure..................................................................................................................................................................................................................... 4

9.1 General ........................................................................................................................................................................................................... 4

9.2 Preparation and titre determination of the 0,01 N sodium thiosulfate standard solution ... 4

9.2.1 Preparation of the 0,01 N sodium thiosulfate standard solution .......................................... 4

9.2.2 Determination of the titre of the 0,01 N sodium thiosulfate standard

solution (factor determination) .......................................................................................................................... 5

9.3 Determination of peroxide value ............................................................................................................................................. 5

10 Calculation and expression of results ............................................................................................................................................. 6

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

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

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

11.3 Reproducibility ....................................................................................................................................................................................... 7

12 Test report ................................................................................................................................................................................................................... 7

Annex A (informative) Results of an interlaboratory test .............................................................................................................. 8

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

© ISO 2017 – All rights reserved iii
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SIST EN ISO 3960:2017
ISO 3960:2017(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

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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

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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 fifth edition cancels and replaces the fourth edition (ISO 3960:2007), of which it constitutes a

minor revision to exclude fat coming from milk and milk products.
iv © ISO 2017 – All rights reserved
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SIST EN ISO 3960:2017
ISO 3960:2017(E)
Introduction

Over a period of many years, various methods have been developed for the determination of peroxides

in fats and oils. The general principle of most of the methods is the liberation of iodine from potassium

iodide in an acid medium. The method according to Wheeler was standardized more than 50 years

ago by different standardization bodies, and it is widely used to control commodities by producers,

receivers and official laboratories. In national and international food legislation (including the Codex

Alimentarius), acceptable limits for the peroxide values are often specified. Due to anomalies in the

reproducibility of the results, it was noticed that there are slight differences between the standardized

methods. A very important point is the dependence of the result on the amount of sample used for

the determination. As the determination of the peroxide value (PV) is a highly empirical procedure,

ISO/TC 34/SC 11 has decided to fix the sample mass at 5 g for PV greater than 1, and at 10 g for PV less

than or equal to 1, and to limit the applicability of this method to animal and vegetable fats and oils

with peroxide values from 0 meq to 30 meq of active oxygen per kilogram. The user of this document

should be aware that the results obtained can be slightly lower than with previous standards.

© ISO 2017 – All rights reserved v
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SIST EN ISO 3960:2017
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SIST EN ISO 3960:2017
INTERNATIONAL STANDARD ISO 3960:2017(E)
Animal and vegetable fats and oils — Determination
of peroxide value — Iodometric (visual) endpoint
determination
1 Scope

This document specifies a method for the iodometric determination of the peroxide value of animal and

vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount

of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.

The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with

peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also

applicable to margarines and fat spreads with varying water content. The method is not suitable for

milk fats and is not applicable to lecithins.

It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the

history of the sample. Furthermore, the determination of the peroxide value is a highly empirical

procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed

sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower

sample mass.

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

document.

NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified in

ISO 3976.

NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.

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 .e
...

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