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<p class="MsoBodyText"><span lang="EN-GB">This document specifies a reference method for the determination of the iodine value (commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils. Furthermore, cold-pressed, crude and unrefined vegetable oils as well as (partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected by impurities and thermal degradation products.</span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>The method in Annex B is based upon the AOCS Official method Cd 1c-85<sup>[</sup><sup>10</sup><sup>]</sup>.</span></p>
Reģistrācijas numurs (WIID)
89081
Darbības sfēra
<p class="MsoBodyText"><span lang="EN-GB">This document specifies a reference method for the determination of the iodine value (commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats.</span></p>
<p class="MsoBodyText"><span lang="EN-GB">Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils. Furthermore, cold-pressed, crude and unrefined vegetable oils as well as (partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected by impurities and thermal degradation products.</span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>The method in Annex B is based upon the AOCS Official method Cd 1c-85<sup>[</sup><sup>10</sup><sup>]</sup>.</span></p>
