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SRPS EN ISO 3960:2016

Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15)

May 31, 2016
May 31, 2016
95.99   Withdrawal of Standard   Jul 31, 2017

General information

95.99     Jul 31, 2017

ISS

E034-2,11

European Norm

67.200.10  

Serbian  

Plan 2015

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Scope

ISO 3960:2007 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.

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS EN ISO 3960:2011

NOW

WITHDRAWN
SRPS EN ISO 3960:2016
95.99 Withdrawal of Standard
Jul 31, 2017

REVISED BY

PUBLISHED
SRPS EN ISO 3960:2017

Related project

Adopted from EN ISO 3960:2010

Adopted from ISO 3960:2007