SIST ISO 3960:2003

Animal and vegetable fats and oils -- Determination of peroxide value

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

Rastlinske in živalske maščobe in olja - Določevanje peroksidnega števila

General Information

• Status: Withdrawn
• Publication Date: 30-Apr-2003
• Withdrawal Date: 23-Feb-2009
• ICS: 67.200.10 - Animal and vegetable fats and oils
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 16-Feb-2009
• Due Date: 11-Mar-2009
• Completion Date: 24-Feb-2009
• Ref Project: ISO 3960:2001 - Animal and vegetable fats and oils — Determination of peroxide value

Relations

• Replaced By: SIST EN ISO 3960:2005 - Animal and vegetable fats and oils - Determination of peroxide value (ISO 3960:2001)
• Effective Date: 01-Jun-2005

Standards Content (Sample)

SLOVENSKI STANDARD
SIST ISO 3960:2003
01-maj-2003
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD'RORþHYDQMHSHURNVLGQHJDãWHYLOD
Animal and vegetable fats and oils -- Determination of peroxide value
Corps gras d'origines animale et végétale -- Détermination de l'indice de peroxyde
Ta slovenski standard je istoveten z: ISO 3960:2001
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST ISO 3960:2003 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 3960:2003

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SIST ISO 3960:2003
INTERNATIONAL ISO
STANDARD 3960
Third edition
2001-12-01
Animal and vegetable fats and oils —
Determination of peroxide value
Corps gras d'origines animale et végétale — Détermination de l'indice de
peroxyde
Reference number
ISO 3960:2001(E)
© ISO 2001

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SIST ISO 3960:2003
ISO 3960:2001(E)
PDF disclaimer
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edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file,
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that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 2001
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-
tronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's mem-
ber body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.ch
Printed in Switzerland
©
ii ISO 2001 – All rights reserved

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SIST ISO 3960:2003
ISO 3960:2001(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 3.
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 International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 3960 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 3960:1998), which has been technically revised.
Annex A of this International Standard is for information only.
©
ISO 2001 – All rights reserved iii

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SIST ISO 3960:2003

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SIST ISO 3960:2003
INTERNATIONAL STANDARD ISO 3960:2001(E)
Animal and vegetable fats and oils — Determination of peroxide
value
1 Scope
This International Standard specifies a method for the determination of the peroxide value of animal and vegetable
fats and oils.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated b
...

INTERNATIONAL ISO
STANDARD 3960
Third edition
2001-12-01
Animal and vegetable fats and oils —
Determination of peroxide value
Corps gras d'origines animale et végétale — Détermination de l'indice de
peroxyde
Reference number
ISO 3960:2001(E)
© ISO 2001

---------------------- Page: 1 ----------------------
ISO 3960:2001(E)
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be
edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file,
parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters
were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event
that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 2001
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-
tronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's mem-
ber body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.ch
Printed in Switzerland
©
ii ISO 2001 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 3960:2001(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 3.
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 International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 3960 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 3960:1998), which has been technically revised.
Annex A of this International Standard is for information only.
©
ISO 2001 – All rights reserved iii

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INTERNATIONAL STANDARD ISO 3960:2001(E)
Animal and vegetable fats and oils — Determination of peroxide
value
1 Scope
This International Standard specifies a method for the determination of the peroxide value of animal and vegetable
fats and oils.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods
3 Term and definition
For the purposes of this International Standard, the following term and definition applies.
3.1
peroxide value
quantity of those substances in the sample, expressed in terms of active oxygen, which oxidize potassium iodide
under the conditions specified in this International Standard, divided by the mass of the test portion
NOTE 1 Peroxide value is usually expressed in industry as milliequivalents per kilogram.
NOTE 2 Peroxide value may also be expressed (in SI units) as millimoles p
...

NORME ISO
INTERNATIONALE 3960
Troisième édition
2001-12-01
Version corrigée
2003-06-15
Corps gras d'origines animale et végétale —
Détermination de l'indice de peroxyde
Animal and vegetable fats and oils — Determination of peroxide value

Numéro de référence
ISO 3960:2001(F)
© ISO 2001

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ISO 3960:2001(F)
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Version française parue en 2002
Publié en Suisse
©
ii ISO 2001 – Tous droits réservés

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ISO 3960:2001(F)
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du comité
technique créé à cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en liaison
avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec la Commission électrotechnique
internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI, Partie 3.
Les projets de Normes internationales adoptés par les comités techniques sont soumis aux comités membres pour
vote. Leur publication comme Normes internationales requiert l'approbation de 75 % au moins des comités membres
votants.
L'attention est appelée sur le fait que certains des éléments de la présente Norme internationale peuvent faire l'objet
de droits de propriété intellectuelle ou de droits analogues. L'ISO ne saurait être tenue pour responsable de ne pas
avoir identifié de tels droits de propriété et averti de leur existence.
La Norme internationale ISO 3960 a été élaborée par le comité technique ISO/TC 34, Produits alimentaires, sous-
comité SC 11, Corps gras d'origines animale et végétale.
Cette troisième édition annule et remplace la deuxième édition (ISO 3960:1998), dont elle constitue une révision
technique. À la suite de la publication de la troisième édition de la version en langue anglaise du présent document
[ISO 3960:2001(E)], un Rectificatif technique [ISO 3960:2001/Cor.1:2002(E)] fut publié, modifiant certaines valeurs
figurant dans le Tableau A.3.
Lors de la rédaction subséquente, en 2002, de la version en langue française du présent document, il fut décidé
d’incorporer directement dans le corps du document les valeurs données par le Rectificatif technique.
Or, un nouvel examen par les experts a révélé que les valeurs initiales du Tableau A.3 étaient correctes, en
conséquence de quoi le Rectificatif technique fut déclaré caduc et fut annulé.
La présente version corrigée de l’ISO 3960:2001(F) reprend ainsi les valeurs du Tableau A.3 telles qu’elles figurent
dans la version en langue anglaise du présent document, publiée en 2001.
L'annexe A de la présente Norme internationale est donnée uniquement à titre d'information.
©
ISO 2001 – Tous droits réservés iii

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NORME INTERNATIONALE ISO 3960:2001(F)
Corps gras d'origines animale et végétale — Détermination de
l'indice de peroxyde
1 Domaine d'application
La présente Norme internationale spécifie une
...