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ISO 3960:2007

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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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  • BS 3488:1987

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  • BS 684-0.1:1995

    Methods of analysis of fats and fatty oils. General introduction, General procedures and list of determinations in BS 684

  • BS 684-1.11:1976

    Methods of analysis of fats and fatty oils. Physical methods, Determination of penetration value

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