RO
SR EN ISO 3961:2019
Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2018)
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].
Status :
Withdrawn
Approval date : 1/31/2019
Withdrawal date : 7/31/2025
Number of pages : 22
ICS : 67.200.10 Animal and vegetable fats and oils
Technical Committee : 180 - Cereal and cereal products
- Replaces SR EN ISO 3961:2013
- Replaced by SR EN ISO 3961:2025