ISO-3657 Historical Revision Information
Animal and vegetable fats and oils - Determination of saponification value

ISO-3657 - 3RD EDITION - SUPERSEDED
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ISO 3657:2013 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 liquid chromatography analysis as given in an annex. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.

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To find similar documents by classification:

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Document Number

ISO 3657:2002

Revision Level

3RD EDITION

Status

Superseded

Publication Date

June 1, 2002

Committee Number

ISO/TC 34/SC 11