BS EN ISO 3961:2018

Comprehensive Food Technology Standard: BS EN ISO 3961:2018

Ensure your food processing operations meet the highest industry standards with BS EN ISO 3961:2018, the essential reference for determining the iodine value of fats and oils. This British Standard, identical to ISO 3961:2018, provides detailed technical specifications and testing procedures to accurately measure the degree of unsaturation in a wide range of food-grade lipids.

Key Specifications and Requirements

• Covers the determination of iodine value for animal and vegetable fats and oils, including edible and industrial grades
• Specifies the Wijs method, a widely accepted titration-based technique for quantifying unsaturation
• Provides step-by-step guidelines for sample preparation, reagent preparation, and the titration procedure
• Includes requirements for apparatus, reagents, and detailed calculations to derive the final iodine value
• Applicable to a broad range of lipid samples, from virgin oils to partially hydrogenated fats
• Ensures consistent, reliable results through standardized methodology

Ensuring Compliance and Quality Control

The iodine value is a critical quality indicator for fats and oils, providing insight into their degree of unsaturation, oxidative stability, and suitability for various food applications. By adhering to the specifications outlined in BS EN ISO 3961:2018, food manufacturers, processors, and quality control laboratories can:

• Accurately determine the iodine value of incoming raw materials and finished products
• Verify compliance with regulatory requirements and industry standards
• Monitor changes in unsaturation levels during processing, storage, and shelf life
• Optimize formulations and production processes to achieve desired product characteristics
• Ensure the safety and quality of fats and oils used in a wide range of food applications

Comprehensive Technical Guidance

This British Standard provides detailed technical guidance to support food industry professionals in the accurate determination of iodine value. The standard includes comprehensive information on:

• Principle of the Wijs method and its underlying chemistry
• Detailed procedures for sample preparation, reagent preparation, and titration
• Calculation methods to derive the final iodine value
• Requirements for apparatus, reagents, and other essential equipment
• Quality assurance measures and troubleshooting guidance

By adhering to the specifications outlined in BS EN ISO 3961:2018, food manufacturers, processors, and quality control laboratories can ensure the safety, quality, and compliance of their fats and oils, ultimately delivering superior products to consumers.