NF EN ISO 3961

NF EN ISO 3961

August 2018
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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Main informations

Collections

National standards and national normative documents

Publication date

August 2018

Number of pages

20 p.

Reference

NF EN ISO 3961

ICS Codes

67.200.10   Animal and vegetable fats and oils

Classification index

T60-203

Print number

1

International kinship

ISO 3961:2018

European kinship

EN ISO 3961:2018
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)
NF EN ISO 3961
September 2013
Standard Cancelled
Animal and vegetable fats and oils - Determination of iodine value

ISO 3961:2013 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. An annex 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.

Standard replaced by (1)
NF EN ISO 3961
January 2025
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].

Table of contents
  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Préparation de l'échantillon pour essai et de la prise d'essai
  • 9 Mode opératoire
  • 10 Calcul
  • 11 Fidélité
  • 12 Rapport d'essai
  • Annexe A (informative) Essai interlaboratoires
  • Annexe B (informative) Indice d'iode calculé pour les huiles autres que l'huile de poisson
  • Bibliographie
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