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SRPS EN ISO 3657:2020

Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2020)

Jun 22, 2020

General information

60.60     Jun 22, 2020

ISS

E034-2,11

European Norm

67.200.10  

English  

The standard is being translated and is in the "40.20 Ballot initiated" state.

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Scope

This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately.
The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS EN ISO 3657:2014

NOW

PUBLISHED
SRPS EN ISO 3657:2020
60.60 Standard published
Jun 22, 2020

REVISED BY

PROJECT
naSRPS EN ISO 3657:2022

Related project

Adopted from EN ISO 3657:2020

Adopted from ISO 3657:2020