SIST EN ISO 3961:2018
(Main)Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2018)
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
Relations
Standards Content (Sample)
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,
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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
2
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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.
3
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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
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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
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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
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Attention is drawn to the possibility that some of the elements of this document may be the subject of
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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
IV
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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