SIST EN ISO 18609:2001
(Main)Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction
Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction
Migrated from Progress Sheet (TC Comment) (2000-07-10): Revision of EN ISO 3596-2 (CC/000705)
Tierische und pflanzliche Fette und Öle - Bestimmung der unverseifbaren Bestandteile - Verfahren mit Hexan-Extraktion
Diese Internationale Norm legt ein Verfahren fest, bei dem die Bestimmung des Gehaltes an unverseifbaren Bestandteilen von tierischen und pflanzlichen Fetten und Ölen mittels dreimaliger Hexan-Extraktion durchgeführt wird.
Dieses Verfahren ist auf alle Fette und Öle, jedoch nicht auf Wachse anwendbar.
WARNUNG Im Vergleich zu dem in ISO 3596 beschriebenen Verfahren führt das vorliegende Verfahren zu systematisch niedrigen Ergebnissen.
Corps gras d'origines animale et végétale - Détermination de la teneur en matieres insaponifiables - Méthode par extraction a l'hexane
La présente Norme internationale spécifie une méthode à trois extractions à l'hexane pour la détermination de la teneur en matières insaponifiables des corps gras d'origines animale et végétale. Cette méthode est applicable à tous les corps gras mais pas aux cires. ATTENTION - Par rapport à la méthode donnée dans l'ISO 3596, la présente méthode donne des résultats systématiquement faibles.
Rastlinske in živalske maščobe in olja - Določevanje neumiljivih snovi - Metoda hitre ekstrakcije s heksanom (ISO 18609:2000)
General Information
- Status
- Published
- Publication Date
- 30-Nov-2001
- Technical Committee
- KŽP - Agricultural food products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 01-Dec-2001
- Due Date
- 01-Dec-2001
- Completion Date
- 01-Dec-2001
Overview
SIST EN ISO 18609:2001 is an internationally recognized European Standard developed by CEN and ISO that specifies a precise method for determining the unsaponifiable matter content in animal and vegetable fats and oils. This standard employs a technique using hexane extraction and replaces the earlier standard EN ISO 3596-2:2000. Unsaponifiable matter refers to components in fats and oils that do not convert into soap under alkaline conditions and include sterols, hydrocarbons, and other lipid compounds.
The method outlined in SIST EN ISO 18609:2001 is essential for the accurate analysis of fats and oils, providing valuable insight into their purity, quality, and composition. This makes it an indispensable reference for laboratories, food manufacturers, and quality assurance professionals involved in the agricultural, food, cosmetics, and pharmaceutical industries.
Key Topics
Scope and Applicability
- Applies to all animal and vegetable fats and oils, excluding waxes.
- Uses a hexane (or light petroleum) solvent extraction process post-saponification to isolate the unsaponifiable matter.
Principle of the Method
- Fats or oils are saponified with ethanolic potassium hydroxide.
- Unsaponifiable substances are extracted with hexane.
- The solvent is evaporated, and the residue is dried and weighed to determine content.
Reagents and Equipment
- Analytical grade hexane or light petroleum.
- Potassium hydroxide ethanolic solution, ethanol solution, phenolphthalein indicator.
- Laboratory glassware including round-bottom flasks, reflux condensers, separating funnels, and drying ovens.
Test Procedure
- Careful weighing of test portions and multiple hexane extractions ensure reliable results.
- Washing of the extract with ethanol solution removes impurities.
- Drying of the residue to constant weight ensures accurate quantification.
- Optional correction for free fatty acids can be performed via titration.
Performance and Precision
- The standard includes detailed precision data verified through interlaboratory studies.
- Repeatability coefficients of variation range between 3.6% and 10.5%.
- Reproducibility coefficients vary from 9% up to 36%, depending on the sample matrix.
Reporting
- Results are expressed as a percentage by mass of the sample.
- Full documentation of sample identification, test conditions, and deviations are required.
Applications
Quality Control in Food Processing
Quantifying unsaponifiable matter informs about oil quality, ensuring compliance with industry specifications for edible fats and oils.Authentication and Purity Testing
Detects adulteration or contamination by examining the non-saponifiable fraction unique to oil types.Cosmetics and Pharmaceutical Industry
Used in formulating and testing oils and fats for skin care products, pharmaceuticals, and nutraceuticals.Agricultural Research and Seed Oil Characterization
Assists in breeding programs and oil extraction optimization by characterizing fat composition.Trade and Regulatory Compliance
Provides a standardized method recognized across Europe and internationally, facilitating fair trade and legal compliance.
Related Standards
- ISO 3596 – Older method for unsaponifiable matter determination using diethyl ether extraction; replaced by SIST EN ISO 18609:2001 for hexane-based extraction.
- ISO 661 – Specification for preparation of test samples of animal and vegetable fats and oils prior to testing.
- ISO 5555 – Sampling methods for animal and vegetable fats and oils to ensure representative sampling.
By aligning with related standards, SIST EN ISO 18609:2001 integrates seamlessly into comprehensive quality analysis protocols for fats and oils.
Keywords
Animal fats and oils, vegetable fats and oils, unsaponifiable matter, hexane extraction method, fat and oil testing, quality control, analytical method, CEN standard, ISO standard, laboratory analysis, fat purity determination, edible oil standards.
Frequently Asked Questions
SIST EN ISO 18609:2001 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction". This standard covers: Migrated from Progress Sheet (TC Comment) (2000-07-10): Revision of EN ISO 3596-2 (CC/000705)
Migrated from Progress Sheet (TC Comment) (2000-07-10): Revision of EN ISO 3596-2 (CC/000705)
SIST EN ISO 18609:2001 is classified under the following ICS (International Classification for Standards) categories: 67.200.10 - Animal and vegetable fats and oils. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST EN ISO 18609:2001 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Tierische und pflanzliche Fette und Öle - Bestimmung der unverseifbaren Bestandteile - Verfahren mit Hexan-ExtraktionCorps gras d'origines animale et végétale - Détermination de la teneur en matieres insaponifiables - Méthode par extraction a l'hexaneAnimal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction67.200.10Animal and vegetable fats and oilsICS:Ta slovenski standard je istoveten z:EN ISO 18609:2001SIST EN ISO 18609:2001en01-december-2001SIST EN ISO 18609:2001SLOVENSKI
STANDARD
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN ISO 18609August 2001ICS 67.200.10Supersedes EN ISO 3596-2:2000English versionAnimal and vegetable fats and oils - Determination ofunsaponifiable matter - Method using hexane extractionCorps gras d'origines animale et végétale - Déterminationde la teneur en matières insaponifiables - Méthode parextraction à l'hexaneTierische und pflanzliche Fette und Öle - Bestimmung derunverseifbaren Bestandteile - Verfahren mit Hexan-ExtraktionThis European Standard was approved by CEN on 21 June 2001.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2001 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 18609:2001 ESIST EN ISO 18609:2001
ReferencenumberISO18609:2000(E)©ISO2000INTERNATIONALSTANDARDISO18609Firstedition2000-08-15Animalandvegetablefatsandoils—Determinationofunsaponifiablematter—MethodusinghexaneextractionCorpsgrasd'originesanimaleetvégétale—Déterminationdelateneurenmatièresinsaponifiables—Méthodeparextractionàl'hexaneSIST EN ISO 18609:2001
ISO18609:2000(E)PDFdisclaimerThisPDFfilemaycontainembeddedtypefaces.InaccordancewithAdobe'slicensingpolicy,thisfilemaybeprintedorviewedbutshallnotbeeditedunlessthetypefaceswhichareembeddedarelicensedtoandinstalledonthecomputerperformingtheediting.Indownloadingthisfile,partiesacceptthereintheresponsibilityofnotinfringingAdobe'slicensingpolicy.TheISOCentralSecretariatacceptsnoliabilityinthisarea.AdobeisatrademarkofAdobeSystemsIncorporated.DetailsofthesoftwareproductsusedtocreatethisPDFfilecanbefoundintheGeneralInforelativetothefile;thePDF-creationparameterswereoptimizedforprinting.EverycarehasbeentakentoensurethatthefileissuitableforusebyISOmemberbodies.Intheunlikelyeventthataproblemrelatingtoitisfound,pleaseinformtheCentralSecretariatattheaddressgivenbelow.©ISO2000Allrightsreserved.Unlessotherwisespecified,nopartofthispublicationmaybereproducedorutilizedinanyformorbyanymeans,electronicormechanical,includingphotocopyingandmicrofilm,withoutpermissioninwritingfromeitherISOattheaddressbeloworISO'smemberbodyinthecountryoftherequester.ISOcopyrightofficeCasepostale56CH-1211Geneva20Tel.+41227490111Fax+41227490947E-mailcopyright@iso.chWebwww.iso.chPrintedinSwitzerlandii©ISO2000–AllrightsreservedSIST EN ISO 18609:2001
ISO18609:2000(E)©ISO2000–AllrightsreservediiiForewordISO(theInternationalOrganizationforStandardization)isaworldwidefederationofnationalstandardsbodies(ISOmemberbodies).TheworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhastherighttoberepresentedonthatcommittee.Internationalorganizations,governmentalandnon-governmental,inliaisonwithISO,alsotakepartinthework.ISOcollaboratescloselywiththeInternationalElectrotechnicalCommission(IEC)onallmattersofelectrotechnicalstandardization.InternationalStandardsaredraftedinaccordancewiththerulesgivenintheISO/IECDirectives,Part3.DraftInternationalStandardsadoptedbythetechnicalcommitteesarecirculatedtothememberbodiesforvoting.PublicationasanInternationalStandardrequiresapprovalbyatleast75%ofthememberbodiescastingavote.AttentionisdrawntothepossibilitythatsomeoftheelementsofthisInternationalStandardmaybethesubjectofpatentrights.ISOshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.InternationalStandardISO18609waspreparedbyTechnicalCommitteeISO/TC34,Agriculturalfoodproducts,SubcommitteeSC11,Animalandvegetablefatsandoils.ThisfirsteditionofISO18609cancelsandreplacesISO3596-2:1988anditsAmendment1:1999,ofwhichitconstitutesaminorrevision.AnnexAofthisInternationalStandardisforinformationonly.SIST EN ISO 18609:2001
INTERNATIONALSTANDARDISO18609:2000(E)©ISO2000–Allrightsreserved1Animalandvegetablefatsandoils—Determinationofunsaponifiablematter—Methodusinghexaneextraction1ScopeThisInternationalStandardspecifiesamethodusingthreehexaneextractionsforthedeterminationoftheunsaponifiablemattercontentofanimalandvegetablefatsandoils.Themethodisapplicabletoallfatsandoilsbutnottowaxes.CAUTION—IncomparisonwiththemethodgiveninISO3596,however,thepresentmethodgivesresultswhicharesystematicallylow.2NormativereferenceThefollowingnormativedocumentcontainsprovisionswhich,throughreferenceinthistext,constituteprovisionsofthisInternationalStandard.Fordatedreferences,subsequentamendmentsto,orrevisionsof,anyofthesepublicationsdonotapply.However,partiestoagreementsbasedonthisInternationalStandardareencouragedtoinvestigatethepossibilityofapplyingthemostrecenteditionofthenormativedocumentindicatedbelow.Forundatedreferences,thelatesteditionofthenormativedocumentreferredtoapplies.MembersofISOandIECmaintainregistersofcurrentlyvalidInternationalStandards.ISO661,Animalandvegetablefatsandoils—Preparationoftestsample.3TermsanddefinitionsForthepurposesofthisInternationalStandard,thefollowingtermanddefinitionapplies.3.1unsaponifiablematterallthesubstancespresentintheproductwhich,aftersaponificationofthelatterbypotassiumhydroxideandextractionbyhexane,arenotvolatileunderthespecifiedoperatin
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