Publikuar
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].
WITHDRAWN
ISO 3961:2018
PUBLISHED
ISO 3961:2024
60.60
Standard published
19 dhj 2024
Vajra dhe yndyrna bimore dhe shtazore - Përcaktmi i numrit të jodit(ISO 3961:2024)
60.60 Standard published
English