Published
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].
Revises
ISO 3961:2013
PUBLISHED
ISO 3961:2018
90.92
Standard to be revised
Feb 19, 2024
IN_DEVELOPMENT
ISO/FDIS 3961
Animal and vegetable fats and oils — Determination of iodine value
60.60 Standard published
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