This International Standard specifies a method for determining the saponification number of animal and vegetable fats and oils. The saponification number is a measure of the amount of free and esterified acids present in fats and fatty acids. The process is suitable for refined and raw vegetable and animal fats. If inorganic acids are present, the results obtained using this method cannot be evaluated unless the inorganic acids have been determined separately. The saponification number can also be calculated using the fatty acid data obtained from gas-liquid chromatography studies as given in Appendix B. For this calculation it is necessary to be sure that the sample does not contain major impurities or that it is thermally degraded.
EN ISO 3657:2013 Referenced Document
ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample
EN ISO 3657:2013 history
2023EN ISO 3657:2023 Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2023)
2020EN ISO 3657:2020 Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2020)
2013EN ISO 3657:2013 Animal and vegetable fats and oils - Determination of saponification value
2003EN ISO 3657:2003 Animal and vegetable fats and oils Determination of saponification value ISO 3657:2002