UNE-EN ISO 3960:2017

This document specifies a method for the iodometric determination of the peroxide value of animal andvegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amountof oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures withperoxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is alsoapplicable to margarines and fat spreads with varying water content. The method is not suitable formilk fats and is not applicable to lecithins.It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon thehistory of the sample. Furthermore, the determination of the peroxide value is a highly empiricalprocedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribedsample mass, the peroxide values obtained can be slightly lower than those obtained with a lowersample mass.Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of thisdocument.NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified inISO 3976.NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.