ISO 3657:2020
Animal and vegetable fats and oils — Determination of saponification value
- Standard No.
- ISO 3657:2020
- Release Date
- 2020
- Published By
- International Organization for Standardization (ISO)
- Status
- 2023-07
- Replace By
- ISO 3657:2023
- Latest
- ISO 3657:2023
- 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.
ISO 3657:2020 Referenced Document
- ISO 661 Animal and vegetable fats and oils - Preparation of test sample
ISO 3657:2020 history
- 2023 ISO 3657:2023 Animal and vegetable fats and oils — Determination of saponification value
- 2020 ISO 3657:2020 Animal and vegetable fats and oils — Determination of saponification value
- 2013 ISO 3657:2013 Animal and vegetable fats and oils.Determination of saponification value
- 2002 ISO 3657:2002 Animal and vegetable fats and oils - Determination of saponification value
- 1988 ISO 3657:1988 Animal and vegetable fats and oils; determination of saponification value
- 1977 ISO 3657:1977 Animal and vegetable oils and fats — Determination of saponification value
