NF EN ISO 8420
Animal and vegetable fats and oils - Determination of content of polar compounds
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils. Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
Les composés polaires sont formés au cours du chauffage des corps gras d'ori gines animale et végétale et la méthode permet d'évaluer l'altération des corps gras utilisés en friture.
- Avant-propos
- Avant-propos
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1 Domaine d'application
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2 Référence normative
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3 Terme et définition
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4 Principe
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5 Réactifs et matériaux
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6 Appareillage
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7 Échantillonnage
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8 Préparation de l'échantillon d'essai
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9 Mode opératoire
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10 Expression des résultats
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11 Fidélité
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12 Rapport d'essai
- Annexe Notice d'entérinement
- Annexe A (informative) Évaluation de l'efficacité de la colonne
- Annexe B (informative) Résultats d'un essai interlaboratoires
- Annexe ZA (normative) Références normatives aux publications internationales avec leurs publications européennes correspondantes
- Bibliographie
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