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ISO 3961:2024

Historical Revision

Animal and vegetable fats and oils - Determination of iodine value

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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].


SDO ISO: International Organization for Standardization
Document Number ISO 3961
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 11
Publish Date Document Id Type View
Not Available ISO 3961:2018 Revision
Not Available ISO 3961:2024 Revision