Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2018)

This document 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.
NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85[10].

Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO 3961:2018)

Dieses Dokument 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. Außerdem können kaltgepresste, unverarbeitete und nicht raffinierte pflanzliche Öle sowie (teilweise) hydrierte Öle zu unterschiedlichen Ergebnissen bei den zwei Verfahren führen. Die berechnete Iodzahl IZ wird durch Verunreinigungen und durch thermische Abbauprodukte beeinträchtigt.
ANMERKUNG Das Verfahren in Anhang B beruht auf dem offiziellen AOCS-Verfahren Cd 1c-85 [10].

Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO 3961:2018)

Le présent document 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 ci-après par le terme corps gras.
L'Annexe B 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.
NOTE La méthode en Annexe B est fondée sur la méthode officielle Cd 1c-85 de l'AOCS[10].

Rastlinske in živalske maščobe in olja - Ugotavljanje jodnega števila (ISO 3961:2018)

Ta dokument 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. Poleg tega lahko metodi pri hladno stiskanih, surovih in nerafiniranih rastlinskih oljih ter (delno) hidrogeniranih oljih podata različne rezultate. Na izračunani IV vplivajo nečistoče in termično razkrajanje.
OPOMBA: Metoda iz dodatka B temelji na uradni metodi AOCS Cd 1c-85[10].

General Information

Status
Published
Public Enquiry End Date
09-Mar-2018
Publication Date
14-Oct-2018
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
13-Sep-2018
Due Date
18-Nov-2018
Completion Date
15-Oct-2018

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SLOVENSKI STANDARD
SIST EN ISO 3961:2018
01-november-2018
1DGRPHãþD
SIST EN ISO 3961:2013
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD8JRWDYOMDQMHMRGQHJDãWHYLOD ,62


Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2018)

Tierische und pflanzliche Fette und Öle - Bestimmung der Iodzahl (ISO 3961:2018)

Corps gras d'origines animale et végétale - Détermination de l'indice d'iode (ISO

3961:2018)
Ta slovenski standard je istoveten z: EN ISO 3961:2018
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 3961:2018 en

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

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SIST EN ISO 3961:2018
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SIST EN ISO 3961:2018
EN ISO 3961
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2018
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 3961:2013
English Version
Animal and vegetable fats and oils - Determination of
iodine value (ISO 3961:2018)

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

Détermination de l'indice d'iode (ISO 3961:2018) der Iodzahl (ISO 3961:2018)
This European Standard was approved by CEN on 24 August 2018.

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: Rue de la Science 23, B-1040 Brussels

© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3961:2018 E

worldwide for CEN national Members.
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SIST EN ISO 3961:2018
EN ISO 3961:2018 (E)
Contents Page

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

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SIST EN ISO 3961:2018
EN ISO 3961:2018 (E)
European foreword

This document (EN ISO 3961:2018) 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 February 2019, and conflicting national standards

shall be withdrawn at the latest by February 2019.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

This document supersedes EN ISO 3961:2013.

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 3961:2018 has been approved by CEN as EN ISO 3961:2018 without any modification.

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SIST EN ISO 3961:2018
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SIST EN ISO 3961:2018
INTERNATIONAL ISO
STANDARD 3961
Sixth edition
2018-08
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 3961:2018(E)
ISO 2018
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SIST EN ISO 3961:2018
ISO 3961:2018(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2018

All rights reserved. Unless otherwise specified, or required in the context of its implementation, 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.
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Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2018 – All rights reserved
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SIST EN ISO 3961:2018
ISO 3961:2018(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 .............................................................................................................................................................................................................................12

© ISO 2018 – All rights reserved iii
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SIST EN ISO 3961:2018
ISO 3961:2018(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/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 (see 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.

For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

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URL: www .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 sixth edition cancels and replaces the fifth edition (ISO 3961:2013), which has been technically

revised by the removal of the note in B.2.2 and the addition of further data to Annex B.

iv © ISO 2018 – All rights reserved
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SIST EN ISO 3961:2018
INTERNATIONAL STANDARD ISO 3961:2018(E)
Animal and vegetable fats and oils — Determination of
iodine value
1 Scope

This document 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.
[10]
NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85 .
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:

— ISO Online browsing platform: available at https: //www .iso .org/obp
— IEC Electropedia: available at http: //www .electropedia .org/
3.1
iodine value

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.
© ISO 2018 – All rights reserved 1
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SIST EN ISO 3961:2018
ISO 3961:2018(E)

WARNING — Attention is drawn to the regulations which specify the handling of hazardous

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

reagent causes severe burns; vapours can cause lung and eye damage. A fume hood shall be used

for the work.
[4]
5.1 Water, in accordance with ISO 3696 , grade 3.

5.2 Potassium iodide solution, mass concentration, ρ(KI) = 100 g/l, not containing iodate or free iodine.

5.3 Starch solution. Mix 5 g of soluble starch in 30 ml of water (5.1) and add to 1 000 ml of boiling

water. Boil for 3 min and allow to cool. Prepare fresh starch solution every day.

5.4 Sodium thiosulfate, standard volumetric solution, amount of substance concentration

c(Na S O ·5H O) = 0,1 mol/l, standardized not more than 7 days before use.
2 2 3 2

5.5 Solvent, prepared by mixing one volume of cyclohexane (50 ml) and one volume of glacial acetic

acid (50 ml), volume fractions φ = 50 ml/100 ml.

5.6 Wijs reagent, containing iodine monochloride in acetic acid. The I/Cl ratio of the Wijs reagent

shall be within the limits 1,10 ± 0,1. Wijs reagent is sensitive to temperature, moisture, and light. Store in

the dark at < 30 °C.

Use commercially available Wijs reagent. Observe any shelf-life limitation of the reagent.

6 Apparatus
Usual laboratory apparatus and, in particular, the following.

6.1 Glass weighing scoops, suitable for the test portion and for insertion into the flasks (6.2).

6.2 Conical flasks, capacity 500 ml, fitted with ground glass stoppers and showing no evidence of the

presence of moisture.
6.3 Analytical balance, readability 0,000 1 g and weighing accuracy 0,001 g.
[3]
6.4 Volumetric flask, capacity 1 000 ml, ISO 1042 , class A.
[7] [2]

6.5 Pipette, capacity 25 ml, automatic, ISO 8655-2 , or ISO 648 , class A, fitted with an aspiration bulb.

[1]

6.6 Burette, capacity 25 ml and 50 ml, graduated in 0,1 ml divisions, ISO 385 , class A, autotitr

...

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