ISO 8420:2002
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The latest, up-to-date edition.
Animal and vegetable fats and oils — Determination of content of polar compounds
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18-04-2002
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This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
| Committee |
ISO/TC 34/SC 11
|
| DevelopmentNote |
Supersedes ISO/FDIS 8420 (04/2002)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| IS 548 : Part 3 : Sec 4 : 2021 | Identical |
| NEN EN ISO 8420 : 2002 C1 2008 | Identical |
| NS EN ISO 8420 : 2002 AC 2008 | Identical |
| PN EN ISO 8420 : 2004 AC 2008 | Identical |
| SN EN ISO 8420 : 2002 CORR 2008 | Identical |
| SS-EN ISO 8420 : 2002 | Identical |
| UNE-EN ISO 8420:2002 | Identical |
| BS EN ISO 8420:2002 | Identical |
| NF EN ISO 8420 : 2002 | Identical |
| DIN EN ISO 8420:2002-08 | Identical |
| UNI EN ISO 8420 : 2002 | Identical |
| BS 684-2.45(1991) : 1991 AMD 8673 | Identical |
| I.S. EN ISO 8420:2002 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| 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 |
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