ISO 3961:2024

Animal and vegetable fats and oils — Determination of iodine value

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].

Edition	2024
Published Date	2024
Published By	International Standardization Organisation
Page Count	11