NF EN ISO 3960

NF EN ISO 3960

January 2009
Standard Cancelled

Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination

ISO 3960:2007 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins.

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Main informations

Collections

National standards and national normative documents

Publication date

January 2009

Number of pages

16 p.

Reference

NF EN ISO 3960

ICS Codes

67.200.10   Animal and vegetable fats and oils

Classification index

T60-220

Print number

1 - 22/12/2008

International kinship

ISO 3960:2007

European kinship

EN ISO 3960:2008
Sumary
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination

ISO 3960:2007 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.

The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins.

Replaced standards (1)
NF EN ISO 3960
June 2005
Standard Cancelled
Animal and vegetable fats and oils - Determination of peroxide value

Le présent document spécifie une méthode pour la détermination de l'indice de peroxyde des corps gras d'origines animale et végétale.

Standard replaced by (1)
NF EN ISO 3960
June 2010
Standard Cancelled
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination

ISO 3960:2007 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides. The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins.

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