EN ISO 3947:1994 PDF

Overview

EN ISO 3947:1994 is a European adoption of the international standard ISO 3947:1977, developed under the auspices of the International Organization for Standardization (ISO). This standard specifies a precise laboratory method for the determination of total fat content in starches, whether native or modified. It is particularly suited for samples with a fat content below 1.5% by mass.

The procedure involves the hydrolysis of starch samples using boiling hydrochloric acid, which facilitates the coagulation of insoluble products. Following this, the insoluble materials including total fat are separated by filtration, dried, and the fat is isolated through solvent extraction techniques. This method is critical for quality control and product characterization in starch manufacturing and related industries.

Key Topics

• Scope and Application The standard applies to native or modified starches with expected total fat content under 1.5% (m/m). It outlines a reliable quantitative technique suitable for research, product development, and quality assurance.

• Principle of the Method

  • Hydrolyze starch using boiling hydrochloric acid to release total fat and coagulate insoluble material.
  • Cool the mixture to facilitate coagulation.
  • Filter, dry, and perform solvent extraction (using solvents such as n-hexane, light petroleum, or carbon tetrachloride) to isolate fat content.
  • Quantify fat content gravimetrically.

• Required Apparatus

  • Efficient solvent extractor (e.g., Soxhlet or Twisselmann apparatus).
  • Filter paper discs with specified pore size (10 µm).
  • Extraction thimbles and cotton wool, free from contaminants.
  • Heating devices with precise temperature control.
  • Water-cooled reflux condenser, oven, vacuum oven, and analytical balance.

• Reagents

  • Hydrochloric acid of known concentration.
  • Suitable extraction solvents (n-hexane, light petroleum, carbon tetrachloride).
  • Methyl orange indicator, iodine solution, and distilled or equivalent purity water.

• Analytical Procedure Highlights

  • Maintain sample temperatures during steps to prevent oxidation of fats.
  • Ensure extraction apparatus is airtight to avoid solvent loss.
  • Perform duplicate determinations to verify repeatability, with allowed variance within 5% of the mean.

Applications

• Food Industry Used for determining fat levels in starch ingredients for processed foods, ensuring compliance with nutritional labeling and product standards.

• Starch and Derivative Manufacturers Quality control of native and modified starch products to monitor fat content, which can affect product stability and performance.

• Research and Development Supports formulation studies and product characterization by providing accurate fat content data in starch materials.

• Regulatory and Compliance Testing Enables adherence to food safety and quality standards by providing an internationally recognized method for total fat determination.

Related Standards

• ISO 5808 – Determination of Extractable Fat Content in starch derivatives and by-products. Often referenced alongside ISO 3947 for comprehensive fat analysis.

• National standards harmonized with EN ISO 3947 include various European and international standards related to starch analysis and chemical composition testing.

By adhering to EN ISO 3947:1994, laboratories and manufacturers can ensure precise, reproducible assessments of total fat content in starches, supporting quality assurance and helping meet international regulatory requirements for starch products. This method's robust and standardized procedure enhances consistency in analytical results across different testing facilities worldwide.