ISO 3961:2024
ISO 3961:2024

ISO 3961:2024

December 2024
International standard Current

Animal and vegetable fats and oils - Determination of iodine value

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].

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International ISO standards

Publication date

December 2024

Number of pages

12 p.

Reference

ISO 3961:2024

ICS Codes

67.200.10   Animal and vegetable fats and oils

Print number

1
Sumary
Animal and vegetable fats and oils - Determination of iodine value

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].

Replaced standards (1)
ISO 3961:2018
ISO 3961:2018
August 2018
International standard Cancelled
Animal and vegetable fats and oils - Determination of iodine value

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].

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