M00000672
New product
ISO 3961 5th Edition, July 15, 2013 Animal and vegetable fats and oils - Determination of iodine value
In stock
Warning: Last items in stock!
Availability date: 07/13/2021
Description / Abstract:
This International Standard 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.[9]