DIN EN ISO 3960:2010-08
Title (German) Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische (visuelle) Endpunktbestimmung (ISO 3960:2007, korrigierte Fassung 2009-05-15); Deutsche Fassung EN ISO 3960:2010
Title (English) Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15); German version EN ISO 3960:2010
Document type: Standard
Publication date: 2010-08
This standard has been revised by Technical Committee ISO/TC 34 "Food products" of the International Organization of Standardization (ISO) and adopted by Technical Committee CEN/TC 307 "Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis", the secretariat of which is held by AFNOR (France). The responsible German Committee is NA 057-05-05 AA of the Food and Agricultural Products Standards Committee (NAL). This revised standard 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. It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the history of the sample. Furthermore, the determination of the peroxide value is a highly empirical procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower sample mass.
Original language German
Document: Referenced in