This document specifies a method for the iodometric determination of the peroxide number of animal and vegetable fats and oils with a visual endpoint determination. The peroxide number is a measure of the amount of oxygen that is chemically bound to oil or fats in the form of peroxides, especially hydroperoxides. The process is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide numbers of 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and spreads with different water contents. The process is not suitable for milk fats and is not applicable to lecithins. It should be noted that the peroxide number is a dynamic parameter whose value depends on the history of the sample. Furthermore, the determination of peroxide number is a highly empirical procedure and the value obtained depends on the sample mass. It should be emphasized that due to the prescribed sample mass, the peroxide numbers obtained may be slightly lower than the peroxide numbers obtained with a lower sample mass. Milk and milk products (or fat from milk and milk products) are excluded from the scope of this document. NOTE 1 A preferred method for the iodometric determination of the peroxide value of milk fats is specified in ISO 3976. NOTE 2 A method for the potentiometric determination of the peroxide number is given in ISO 27107.
EN ISO 3960:2017 Referenced Document
ISO 27107:2008 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination
ISO 3976:2006 Milk fat - Determination of peroxide value
ISO 5555:2001 Animal and vegetable fats and oils - Sampling
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample
EN ISO 3960:2017 history
2017EN ISO 3960:2017 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
2010EN ISO 3960:2010 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15)
2008EN ISO 3960:2008 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination