SIST EN ISO 3657:2013
(Main)Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2013)
Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2013)
This International Standard specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids. The method is applicable to refined and crude vegetable and animal fats. If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately. The saponification value can also be calculated from fatty acid data obtained by gas liquid chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO 3657:2013)
Diese Internationale Norm legt ein Verfahren zur Bestimmung der Verseifungszahl von tierischen und pflanz-lichen Fetten und Ölen fest. Die Verseifungszahl ist ein Maß für die Menge an freien und veresterten Säuren, die in Fetten und Fettsäuren vorhanden sind.
Das Verfahren ist für raffinierte und rohe pflanzliche und tierische Fette geeignet.
Bei Vorhandensein anorganischer Säuren sind die nach diesem Verfahren erhaltenen Ergebnisse nicht auswertbar, es sei denn, die anorganischen Säuren wurden getrennt bestimmt.
Die Verseifungszahl kann auch mit den Fettsäure-Daten, erhalten aus Gas-Flüssigkeits-Chromatographie-Untersuchungen, wie in Anhang B angegeben, berechnet werden.
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification (ISO 3657:2013)
L'ISO 3657:2013 spécifie une méthode de détermination de l'indice de saponification des corps gras d'origines animale et végétale. L'indice de saponification est une caractéristique des acides gras libres et estérifiés présents dans les corps gras et acides gras.
La méthode est applicable aux corps gras d'origines végétale et animale raffinés et bruts.
En présence d'acides minéraux, les résultats donnés par cette méthode ne sont plus interprétables si l'on ne dose pas séparément l'acidité minérale.
L'indice de saponification peut également être calculé à partir des données de composition en acides gras obtenues par chromatographie en phase gazeuse, selon les détails donnés en annexe. Pour effectuer ce calcul, il est nécessaire de s'assurer que l'échantillon ne contient aucune impureté importante et qu'il n'est pas dégradé thermiquement.
Živalske in rastlinske maščobe in olja - Določevanje števila umiljenja (ISO 3657:2013)
Ta mednarodni standard določa metodo za določevanje števila umiljenja živalskih in rastlinskih masti in olj. Umiljenje je meritev prostih in esterificiranih kislin, prisotnih v maščobah in maščobnih kislinah. Metoda se uporablja za rafinirane in surove rastlinske in živalske maščobe. Če so prisotne mineralne kisline, rezultatov, pridobljenih s to metodo, ni mogoče interpretirati, razen če se mineralne kisline določijo ločeno. Umiljenje je mogoče izračunati tudi na podlagi podatkov o maščobnih kislinah, pridobljenih z analizo plinsko-tekočinske kromatografije, kot je podana v Dodatku B. Za ta izračun je treba preveriti, da vzorec ne vsebuje večjih nečistoč in da ni termično razkrojen.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 3657:2013
01-september-2013
1DGRPHãþD
SIST EN ISO 3657:2003
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHãWHYLODXPLOMHQMD ,62
Animal and vegetable fats and oils - Determination of saponification value (ISO
3657:2013)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO
3657:2013)
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification
(ISO 3657:2013)
Ta slovenski standard je istoveten z: EN ISO 3657:2013
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 3657:2013 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 3657:2013
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SIST EN ISO 3657:2013
EUROPEAN STANDARD
EN ISO 3657
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2013
ICS 67.200.10 Supersedes EN ISO 3657:2003
English Version
Animal and vegetable fats and oils - Determination of
saponification value (ISO 3657:2013)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice de saponification (ISO 3657:2013) Verseifungszahl (ISO 3657:2013)
This European Standard was approved by CEN on 5 July 2013.
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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2013 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3657:2013: E
worldwide for CEN national Members.
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SIST EN ISO 3657:2013
EN ISO 3657:2013 (E)
Contents Page
Foreword .3
2
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SIST EN ISO 3657:2013
EN ISO 3657:2013 (E)
Foreword
This document (EN ISO 3657:2013) 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 January 2014, and conflicting national standards shall be withdrawn at
the latest by January 2014.
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 3657:2003.
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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 3657:2013 has been approved by CEN as EN ISO 3657:2013 without any modification.
3
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SIST EN ISO 3657:2013
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SIST EN ISO 3657:2013
INTERNATIONAL ISO
STANDARD 3657
Fourth edition
2013-07-15
Animal and vegetable fats and oils —
Determination of saponification value
Corps gras d’origines animale et végétale — Détermination de l’indice
de saponification
Reference number
ISO 3657:2013(E)
©
ISO 2013
---------------------- Page: 7 ----------------------
SIST EN ISO 3657:2013
ISO 3657:2013(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2013
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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail copyright@iso.org
Web www.iso.org
Published in Switzerland
ii © ISO 2013 – All rights reserved
---------------------- Page: 8 ----------------------
SIST EN ISO 3657:2013
ISO 3657:2013(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 . 2
9 Procedure. 3
9.1 Test portion . 3
9.2 Determination . 3
9.3 Blank test . 3
10 Expression of results . 3
11 Precision . 4
11.1 Results of interlaboratory test . 4
11.2 Repeatability . 4
11.3 Reproducibility . 4
12 Test report . 4
Annex A (informative) Results of an interlaboratory test . 5
Annex B (informative) Calculation of saponification value from fatty acid composition data .6
Bibliography .10
© ISO 2013 – All rights reserved iii
---------------------- Page: 9 ----------------------
SIST EN ISO 3657:2013
ISO 3657:2013(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, 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, 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.
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This fourth edition cancels and replaces the third edition (ISO 3657:2002), which has been technically
revised.
iv © ISO 2013 – All rights reserved
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SIST EN ISO 3657:2013
INTERNATIONAL STANDARD ISO 3657:2013(E)
Animal and vegetable fats and oils — Determination of
saponification value
1 Scope
This International Standard specifies a method for the determination of the saponification value of
animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids
present in fats and fatty acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral
acids are determined separately.
The saponification value can also be calculated from fatty acid data obtained by gas liquid chromatography
analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not
contain major impurities or is thermally degraded.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. 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.
3.1
saponification value
number of milligrams of potassium hydroxide required for the saponification of 1 g of the product tested
Note 1 to entry: The saponification value is a dimensionless quantity. The usual abbreviation is SV.
4 Principle
The test sample is saponified by boiling under reflux with an excess of ethanolic potassium hydroxide,
followed by titration of the excess potassium hydroxide with standard volumetric hydrochloric acid solution.
5 Reagents
Use only reagents of recognized analytical grade, and distilled or demineralized water of equivalent purity.
5.1 Ethanol, volume fraction φ = 9
...
SLOVENSKI STANDARD
oSIST prEN ISO 3657:2012
01-september-2012
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHãWHYLODXPLOMHQMD ,62',6
Animal and vegetable fats and oils - Determination of saponification value (ISO/DIS
3657:2012)
Tierische und pflanzliche Fette und Öle - Bestimmung der Verseifungszahl (ISO/DIS
3657:2012)
Corps gras d'origines animale et végétale - Détermination de l'indice de saponification
(ISO/DIS 3657:2012)
Ta slovenski standard je istoveten z: prEN ISO 3657 rev
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
oSIST prEN ISO 3657:2012 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN ISO 3657:2012
---------------------- Page: 2 ----------------------
oSIST prEN ISO 3657:2012
EUROPEAN STANDARD
DRAFT
prEN ISO 3657 rev
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2012
ICS 67.200.10 Will supersede EN ISO 3657:2003
English Version
Animal and vegetable fats and oils - Determination of
saponification value (ISO/DIS 3657:2012)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice de saponification (ISO/DIS 3657:2012) Verseifungszahl (ISO/DIS 3657:2012)
This draft European Standard is submitted to CEN members for parallel enquiry. It has been drawn up by the Technical Committee
CEN/TC 307.
If this draft becomes a European Standard, 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.
This draft European Standard was established by CEN 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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2012 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN ISO 3657 rev:2012: E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
oSIST prEN ISO 3657:2012
prEN ISO 3657:2012 (E)
Contents Page
Foreword .3
2
---------------------- Page: 4 ----------------------
oSIST prEN ISO 3657:2012
prEN ISO 3657:2012 (E)
Foreword
This document (prEN ISO 3657:2012) 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 document is currently submitted to the parallel Enquiry.
This document will supersede EN ISO 3657:2003.
Endorsement notice
The text of ISO/DIS 3657:2012 has been approved by CEN as a prEN ISO 3657:2012 without any
modification.
3
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oSIST prEN ISO 3657:2012
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oSIST prEN ISO 3657:2012
DRAFT INTERNATIONAL STANDARD ISO/DIS 3657
ISO/TC 34/SC 11 Secretariat: BSI
Voting begins on Voting terminates on
2012-07-19 2012-12-19
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ ORGANISATION INTERNATIONALE DE NORMALISATION
Animal and vegetable fats and oils — Determination of
saponification value
Corps gras d'origines animale et végétale — Détermination de l'indice de saponification
[Revision of third edition (ISO 3657:2002)]
ICS 67.200.10
ISO/CEN PARALLEL PROCESSING
This draft has been developed within the International Organization for Standardization (ISO), and
processed under the ISO-lead mode of collaboration as defined in the Vienna Agreement.
This draft is hereby submitted to the ISO member bodies and to the CEN member bodies for a parallel
five-month enquiry.
Should this draft be accepted, a final draft, established on the basis of comments received, will be
submitted to a parallel two-month approval vote in ISO and formal vote in CEN.
To expedite distribution, this document is circulated as received from the committee
secretariat. ISO Central Secretariat work of editing and text composition will be undertaken at
publication stage.
Pour accélérer la distribution, le présent document est distribué tel qu'il est parvenu du
secrétariat du comité. Le travail de rédaction et de composition de texte sera effectué au
Secrétariat central de l'ISO au stade de publication.
THIS DOCUMENT IS A DRAFT CIRCULATED FOR COMMENT AND APPROVAL. IT IS THEREFORE SUBJECT TO CHANGE AND MAY NOT BE
REFERRED TO AS AN INTERNATIONAL STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS BEING ACCEPTABLE FOR INDUSTRIAL, TECHNOLOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON OCCASION HAVE TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL TO BECOME
STANDARDS TO WHICH REFERENCE MAY BE MADE IN NATIONAL REGULATIONS.
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT, WITH THEIR COMMENTS, NOTIFICATION OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPORTING DOCUMENTATION.
© International Organization for Standardization, 2012
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oSIST prEN ISO 3657:2012
ISO/DIS 3657
Copyright notice
This ISO document is a Draft International Standard and is copyright-protected by ISO. Except as permitted
under the applicable laws of the user’s country, neither this ISO draft nor any extract from it may be
reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic,
photocopying, recording or otherwise, without prior written permission being secured.
Requests for permission to reproduce should be addressed to either ISO at the address below or ISO’s
member 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 copyright@iso.org
Web www.iso.org
Reproduction may be subject to royalty payments or a licensing agreement.
Violators may be prosecuted.
ii © ISO 2012 – All rights reserved
---------------------- Page: 8 ----------------------
oSIST prEN ISO 3657:2012
ISO/WD 3657.4
Contents Page
1 Scope . 1
2 Normative references . 1
3 Terms and Definition . 1
4 Principle . 1
5 Reagents . 1
6 Apparatus . 2
7 Sampling . 2
8 Preparation of the test sample . 2
9 Procedure . 3
9.1 Test portion . 3
9.2 Determination . 3
9.3 Blank test . 3
10 Expression of results . 3
11.1 Results of interlaboratory test . 4
11.2 Repeatability . 4
11.3 Reproducibility . 4
© ISO 2012 – All rights reserved iii
---------------------- Page: 9 ----------------------
oSIST prEN ISO 3657:2012
ISO/WD 3657.4
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 3657 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This second/third/. edition cancels and replaces the first/second/. edition (), [clause(s) / subclause(s) /
table(s) / figure(s) / annex(es)] of which [has / have] been technically revised.
iv © ISO 2012 – All rights reserved
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oSIST prEN ISO 3657:2012
ISO/WD 3657.4
Introduction
© ISO 2012 – All rights reserved v
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oSIST prEN ISO 3657:2012
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oSIST prEN ISO 3657:2012
WORKING DRAFT ISO/WD 3657.4
Animal and vegetable fats and oils — Determination of
saponification value
1 Scope
This International Standard specifies a method for the determination of the saponification value of animal and
vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats
and fatty acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are
determined separately.
The saponification value can also be calculated from fatty acid data obtained by gas liquid chromatography
analysis as given in Annex B.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the editions indicated were valid. All standards are subject to
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent editions of the standards listed below. Members of JEC and ISO
maintain registers of currently valid International Standards.
IS0 661 : 1989, Animal and vegetable fats and oils - Preparation of test sample.
3 Terms and Definition
For the purposes of this International Standard, the following definition applies.
3.1
saponification value
The amount of potassium hydroxide in milligrams required to saponify 1 g of fat under the conditions specified
in this International Standard.
4 Principle
The test sample is saponified by boiling under reflux with an excess of ethanolic potassium hydroxide,
followed by titration of the excess potassium hydroxide with standard volumetric hydrochloric acid solution.
5 Reagents
Use only reagents of recognized analytical grade, and distilled or demineralized water of equivalent purity.
© ISO 2012 – All rights reserved 1
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oSIST prEN ISO 3657:2012
ISO/WD 3657.4
5.1 Potassium hydroxide, c(KOH) = 0,5 mol/l solution in 95 % (V/V) ethanol.
This solution shall be colourless or straw yellow. A stable colourless solution can be prepared by either of the
following procedures.
a) Reflux 1 litre
...
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