ISO 935:1988 PDF

Name: ISO 935:1988 — Animal and vegetable fats and oils — Determination of titre
SKU: ISO 935:1988
Price: 25 EUR
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Animal and vegetable fats and oils — Determination of titre

Название (английский):

ISO 935:1988

Animal and vegetable fats and oils — Determination of titre

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 3
Дата публикации:: 21 января 1988 г.
Издание:: ISO IS 935 edition 1 version 1
ICS:: 67.200.10

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Описание (английский):

Specifies a method for the preparation of the water-insoluble fatty acide and determination of their solidification temperature. The method is not applicable to titres below 30 degrees centigrade. The principle is saponification of a test portion with potassium hydroxide solution in glycerol, dissolution of the soap in water and neutralization. Washing of the separated insoluble fatty acids with hot sodium chloride solution, drying and filtering. Melting of the prepared fatty acids, cooling them, with continuous stirring, and observation of the solidification temperature.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 935:1988 is an internationally recognized standard established by the International Organization for Standardization (ISO) that specifies a precise method for the determination of the titre (solidification temperature) of animal and vegetable fats and oils. The titre is an essential physical characteristic indicating the temperature at which water-insoluble fatty acids derived from fats and oils solidify upon cooling. This standardized test method focuses on saponifying the fats or oils, isolating the insoluble fatty acids, and measuring their solidification temperature through controlled cooling and stirring. Note that this method applies only to fats and oils with titres above 30°C.

Key Topics

Scope and Applicability

Designed for animal and vegetable fats and oils
Methods tailored to water-insoluble fatty acids
Not applicable for titres below 30°C

Test Principle

Saponification of test samples with potassium hydroxide solution in glycerol
Separation and washing of insoluble fatty acids using hot sodium chloride solution
Drying and filtering to obtain purified fatty acids
Melting followed by controlled cooling with continuous stirring to observe solidification temperature

Reagents and Materials

Potassium hydroxide solution in glycerol
Sulfuric acid solution for neutralization
Sodium chloride and sodium sulfate for washing and drying
Methyl orange indicator to determine neutralization
Distilled or equivalent purity water

Apparatus Requirements

Glassware including flat-bottom flask or beaker, Büchner flask
Electric hot plate with temperature regulation
Cooling apparatus with continuous agitation mechanism
Precise thermometer with 0.1°C graduations

Test Procedure Highlights

Sample saponification by heating with potassium hydroxide-glycerol mixture
Acidification and phase separation
Washing and drying of fatty acids at elevated temperatures
Melting and cooling while observing temperature changes to identify the titre
Performing duplicate tests to ensure repeatability within 0.2°C

Result Expression

Report titre as the mean of two consistent determinations
Include all operational details and deviations in the test report

Applications

The ISO 935:1988 method is essential in quality control, research, and regulatory compliance within the fats and oils industry. Accurate determination of the titre helps in:

Assessing the physical properties and consistency of animal and vegetable fats and oils

Controlling processing parameters in food manufacturing and cosmetics

Ensuring conformity with trade specifications and international standards

Characterizing raw materials and finished products for proper classification

Supporting product development through detailed thermal property analysis

The method’s reliable assessment of solidification temperature assists industries in handling, storage, and formulation decisions, impacting product texture, stability, and performance.

Related Standards

ISO 661 - Preparation of animal and vegetable fats and oils samples for testing

ISO 5555 - Sampling techniques for animal and vegetable fats and oils

Additional ISO standards related to fat and oil composition, quality, and testing methods

For comprehensive understanding, ISO 935 is often employed alongside these standards to ensure consistency, accuracy, and full compliance in analytical workflows.

Keywords: ISO 935, titre determination, solidification temperature, animal fats, vegetable oils, fatty acids, saponification, standardized method, fats and oils testing, potassium hydroxide solution, quality control in fats and oils.

ISO 935:1988 PDF

Abstract

Похожие стандарты

Overview

Key Topics

Applications

Related Standards

Технические детали

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