ISO 3961:2013
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.
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_7
Section sec_8
Table tab_1
Section sec_9
Section sec_9.1
Section sec_9.2
Section sec_9.3
Section sec_9.4
Section sec_9.5
Section sec_10
Table tab_2
Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.3
Section sec_12
Annex sec_A
Table tab_A.1
Table tab_A.2
Table tab_A.3
Annex sec_B
Annex sec_B.1
Annex sec_B.2
Annex sec_B.2.1
Annex sec_B.2.2
Annex sec_B.3
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of the test sample and test portion
9 Procedure
10 Calculation
11 Precision
11.1 Interlaboratory test
11.2 Repeatability limit, r
11.3 Reproducibility limit, R
12 Test report
Annex A (informative) Interlaboratory test
Annex B (informative) Calculated iodine value for non-fish oils
Bibliography
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Related Information
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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
Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_7
Section sec_8
Table tab_1
Section sec_9
Section sec_9.1
Section sec_9.2
Section sec_9.3
Section sec_9.4
Section sec_9.5
Section sec_10
Table tab_2
Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.3
Section sec_12
Annex sec_A
Table tab_A.1
Table tab_A.2
Table tab_A.3
Annex sec_B
Annex sec_B.1
Annex sec_B.2
Annex sec_B.2.1
Annex sec_B.2.2
Annex sec_B.3
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of the test sample and test portion
9 Procedure
10 Calculation
11 Precision
11.1 Interlaboratory test
11.2 Repeatability limit, r
11.3 Reproducibility limit, R
12 Test report
Annex A (informative) Interlaboratory test
Annex B (informative) Calculated iodine value for non-fish oils
Bibliography