SIST EN ISO 17189:2004

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)

This Standard specifies the reference method (direct method) for the determination of fat content in butter, edible oils emulsion and dairy spreads.

Butter, Butterfettemulsionen und Streichfette - Bestimmung des Fettgehaltes (Referenzverfahren) (ISO 17189:2003)

Diese Internationale Norm legt ein Verfahren für die Bestimmung des Fettgehaltes von Butter, Butterfettemulsionen (2.2) und Streichfetten (Margarine, pflanzliche Streichfette, Streichfette auf Milchbasis und gemischte Streichfette) fest.

Beurre, émulsions d'huile alimentaire et matieres grasses tartinables - Détermination de la teneur en matiere grasse (Méthode de référence) (ISO 17189:2003)

L'ISO 17189|FIL 194:2003 spécifie une méthode pour la détermination de la teneur en matière grasse du beurre, d'émulsions d'huile alimentaire et de matières grasses tartinables (margarine, matière grasse tartinable végétale, matière grasse tartinable laitière et matière grasse tartinable végétale et animale).

Maslo, jedilne oljne emulzije in mazave maščobe - Določevanje maščob (referenčna metoda) (ISO 17189:2003)

General Information

• Status: Published
• Publication Date: 30-Apr-2004
• ICS: 67.100.20 - Butter
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-May-2004
• Due Date: 01-May-2004
• Completion Date: 01-May-2004
• Ref Project: EN ISO 17189:2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 17189:2004
01-maj-2004
0DVORMHGLOQHROMQHHPXO]LMHLQPD]DYHPDãþREH'RORþHYDQMHPDãþRE
UHIHUHQþQDPHWRGD,62
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference
method) (ISO 17189:2003)
Butter, Butterfettemulsionen und Streichfette - Bestimmung des Fettgehaltes
(Referenzverfahren) (ISO 17189:2003)
Beurre, émulsions d'huile alimentaire et matieres grasses tartinables - Détermination de
la teneur en matiere grasse (Méthode de référence) (ISO 17189:2003)
Ta slovenski standard je istoveten z: EN ISO 17189:2003
ICS:
67.100.20 Maslo Butter
SIST EN ISO 17189:2004 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 17189:2004

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SIST EN ISO 17189:2004
EUROPEAN STANDARD
EN ISO 17189
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2003
ICS 67.100.20
English version
Butter, edible oil emulsions and spreadable fats - Determination
of fat content (Reference method) (ISO 17189:2003)
Beurre, émulsions d'huile alimentaire et matières grasses Butter, Butterfettemulsionen und Streichfette - Bestimmung
tartinables - Détermination de la teneur en matière grasse des Fettgehaltes (Referenzverfahren) (ISO 17189:2003)
(Méthode de référence) (ISO 17189:2003)
This European Standard was approved by CEN on 1 September 2003.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 17189:2003 E
worldwide for CEN national Members.

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SIST EN ISO 17189:2004
EN ISO 17189:2003 (E)
CORRECTED 2003-11-05
Foreword
This document (EN ISO 17189:2003) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 302 "Milk and
milk products - Methods of sampling and analysis", the secretariat of which is held by NEN.
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 March 2004, and conflicting national
standards shall be withdrawn at the latest by March 2004.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and
the United Kingdom.
Endorsement notice
The text of ISO 17189:2003 has been approved by CEN as EN ISO 17189:2003 without any
modifications.
2

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SIST EN ISO 17189:2004



INTERNATIONAL ISO
STANDARD 17189
IDF
194
First edition
2003-09-15


Butter, edible oil emulsions and
spreadable fats — Determination of fat
content (Reference method)
Beurre, émulsions d'huile alimentaire et matières grasses tartinables —
Détermination de la teneur en matière grasse (Méthode de référence)




Reference numbers
ISO 17189:2003(E)
IDF 194:2003(E)
©
ISO and IDF 2003

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(E)
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©  ISO and IDF 2003
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective
address below.
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Web www.iso.org Web www.fil-idf.org
Published in Switzerland

ii © ISO and IDF 2003 – All rights reserved

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(E)
Contents Page
Foreword. iv
1 Scope. 1
2 Terms and definitions. 1
3 Principle. 1
4 Reagents. 1
5 Apparatus. 2
6 Sampling. 3
7 Preparation of test sample. 3
8 Procedure. 3
8.1 Blank tests. 3
8.1.1 Blank test for method . 3
8.1.2 Blank test for extraction solvent . 3
8.2 Preparation of fat-collecting vessel . 3
8.3 Preparation of test portion. 4
8.3.1 Butter and edible oil emulsions. 4
8.3.2 Spreadable fats. 4
8.4 Determination. 4
9 Calculation and expression of results . 6
9.1 Calculation. 6
9.2 Expression of results. 6
10 Precision. 6
10.1 Interlaboratory tests. 6
10.2 Repeatability. 7
10.3 Reproducibility. 7
11 Test report. 7
Annex A (normative) Blank test to check the extraction solvent. 8
Annex B (informative) Results of interlaboratory trials. 9
Bibliography . 11

© ISO and IDF 2003 – All rights reserved iii

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 17189IDF 194 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International.
It is being published jointly by ISO and IDF and separately by AOAC International.
iv © ISO and IDF 2003 – All rights reserved

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(E)
Foreword
IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National
Committee in every member country. Every National Committee has the right to be represented on the IDF
Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in
the development of standard methods of analysis and sampling for milk and milk products.
Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the
National Committees for voting. Publication as an International Standard requires approval by at least 50% of
IDF National Committees casting a vote.
International Standard ISO 17189IDF 194 was prepared by Technical Committee ISO/TC 34, Food products,
Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with
AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International.
All work was carried out by the Joint ISO/IDF/AOAC Action Team, Fat, of the Standing Committee on Main
components in milk, under the aegis of its project leader, Mr J.M. Evers (NZ).

© ISO and IDF 2003 – All rights reserved v

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SIST EN ISO 17189:2004

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
INTERNATIONAL STANDARD
IDF 194:2003(E)

Butter, edible oil emulsions and spreadable fats —
Determination of fat content (Reference method)
WARNING — The use of this International Standard may involve hazardous materials, operations and
equipment. This standard does not purport to address all the safety problems associated with its use.
It is the responsibility of the user of this standard to establish safety and health practices and
determine the applicability of regulatory limitations prior to use.
1 Scope
This International Standard specifies a method for the determination of the fat content of butter, edible oil
emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
fat content
mass fraction of substances determined by the procedure specified in this International Standard
NOTE The fat content is expressed as a mass fraction in percent.
2.2
edible oil emulsion
high fat product (> 75 % fat) having the same constituents as butter but a composition that does not meet the
Codex definition for butter
NOTE Reduced fat butters (e.g. 3/4 fat, 1/2 fat) are considered to belong to the class of spreadable fats.
3 Principle
Fat is extracted from the test portion using a specified solvent. The solvent/fat phase is separated from the
aqueous phase and transferred quantitatively to a fat-collecting vessel. The solvent is removed by distillation
or evaporation and the mass of substances extracted is determined.
4 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
The reagents shall leave no appreciable residue upon evaporation when the determination is carried out by
the method specified (see 8.1.2).
© ISO and IDF 2003 – All rights reserved 1

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(E)
4.1 Extraction solvent, petroleum ether, with any boiling range between 30 °C and 60 °C, or, as equivalent,
n-hexane [CH (CH ) CH ], with a boiling point of 69 °C, both complying with the requirements for the
3 2 4 3
extraction solvent blank test (8.1.2).
4.2 Ethanol (C H OH), of concentration at least 94 % (volume fraction).
2 5
4.3 Congo-red solution
Dissolve 1 g of Congo-red in about 50 ml of water in a 100 ml one-mark volumetric flask. Make up to the mark
with water.
WARNING — Take appropriate safety precautions when handling Congo-red solid as this chemical
may be a carcinogen.
NOTE The use of this solution, which helps the analyst to better see the interface between the solvent layer and the
aqueous layer, is optional (see 8.4.1). Other aqueous colour indicators may be used provided they do not affect the fat
result.
5 Apparatus
WARNING — As the determination involves the use of volatile flammable solvents, all electrical
apparatus used shall comply with legislation relating to the hazards in using such solvents.
Usual laboratory equipment and, in particular, the following.
5.1 Analytical balance, with a readability of 0,1 mg.
5.2 Drying oven, electrically heated, ventilated, thermostatically controlled, capable of maintaining a
temperature of 102 °C ± 2 °C throughout its working space. The oven shall be fitted with a suitable
thermometer.
5.3 Desiccator, containing a suitable drying agent, for example, freshly dried silica gel with hygrometric
indicator.
If the method is used purely to obtain a routine result, that is, where high accuracy and precision are not
required, then the fat-collecting vessels may be cooled to the temperature of the weighing room on the
laboratory bench protected from dust.
5.4 Fat-collecting vessels, such as glass boiling flasks with ground necks, of capacity 125 ml, or metal
dishes.
When using metal dishes, it is recommended to use dishes with relatively high walls (e.g. 6 cm). This will
reduce the risk of fat loss through splashing of the solvent during solvent transfer from the centrifuge tube to
the fat-collecting vessel, or through vigorous boiling during the evaporation of the solvent.
5.5 Boiling aids, fat free, of non-porous porcelain or silicon carbide (optional when metal dishes are used).
5.6 Tongs, made of metal, or cotton gloves, for holding the fat-collecting vessels (5.4).
5.7 Leak-proof centrifuge tubes, with screw cap, of capacity 50 ml, of plastic which is resistant to the
solvent (4.1) for at least the duration of the test.
NOTE Tubes having a large opening (e.g. 25 mm to 35 mm) are preferred to facilitate the addition of the test portion.
5.8 Vortex mixer
5.9 Centrifuge, capable of holding the leak-proof centrifuge tubes (5.7) and capable of producing a radial
acceleration of 50 g to 100 g at the outer end of the tubes.
NOTE The use of the centrifuge is optional but recommended (see 8.4.3).
2 © ISO and IDF 2003 – All rights reserved

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SIST EN ISO 17189:2004
ISO 17189:2003(E)
IDF 194:2003(E)
5.10 Automatic pipettor, or other suitable liquid-transfer apparatus (e.g. of capacity 5 ml), for quantitative
transfer of the solvent/fat phase.
5.11 Distillation or evaporation apparatus (e.g. steam bath), for distilling or evaporating the solvent from
the fat-collecting vessels (see 8.4.8).
5.12 Solvent dispenser or measuring cylinders, of capacity 10 ml and 20 ml.
6 Sampling
It is important that the laboratory receive a sample that is truly representative and that has not been damaged
or changed during transport or storage.
Sampl
...