GOST 18848-73 PDF

Full title and description

GOST 18848-73 — "Vegetable oils. Quality indices. Terms and definitions" (original designation in Russian: "Масла растительные. Показатели качества. Термины и определения"). The standard establishes the terms and definitions used for describing and reporting quality indices of vegetable (plant) oils in technical, scientific and production documentation.

Abstract

This standard defines and normalizes terminology related to the principal quality indicators of vegetable oils (for example: acid value, peroxide value, iodine number and related indices as used in oil technology and quality control). It is a vocabulary/definitions standard intended to ensure consistent use of terms across specifications, methods, documentation and educational literature.

General information

• Status: Withdrawn / superseded (replaced by a later revision published in 2019; original GOST 18848-73 is no longer in force since 2020).
• Publication date: Introduced 01 July 1974 (adopted as GOST 18848-73 in 1973 and came into force 01.07.1974).
• Publisher: State Committee for Standards of the Council of Ministers of the USSR (Gosstandart / USSR State Standard).
• ICS / categories: Food technology (vocabularies) and fats and oils — ICS codes reported in catalog listings include 01.040.67 and 67.200.10.
• Edition / version: Original edition: GOST 18848-73 (1973 adoption; in force 1974). Superseded by ГОСТ 18848-2019 (replacement introduced later).
• Number of pages: Commercial catalog listings vary (commonly shown as 5 pages in one listing and 12 pages in another); available copies and reprints differ by publisher.

Scope

GOST 18848-73 defines the terms, definitions and basic nomenclature for quality indicators of vegetable oils used in science, production, standardization and documentation. The scope covers naming, definitions and use of the principal indices that describe oil quality; it is intended for application in technical specifications, test reports, textbooks and reference literature.

Key topics and requirements

• Normalization of terminology for vegetable-oil quality indices (definitions and accepted names for indicators used in quality assessment).
• Definitions of principal quality indicators (examples: acid value, peroxide value, iodine number, saponification number, moisture/volatile matter, impurities — as referenced in associated test-method standards).
• Guidance on units, symbols and application of terms in technical documentation and reports.
• Intended use as a vocabulary/terminology reference rather than a methods or limits specification (test methods and numerical limits are provided by separate standards).

Typical use and users

Used historically by food technologists, refining and edible-oil producers, quality-control and analytical laboratories, standards developers, regulatory bodies and educators as the authoritative vocabulary for describing vegetable-oil quality characteristics. Today users would refer to the current replacement standard (ГОСТ 18848-2019) or relevant national/regional technical regulations for active compliance.

Related standards

Replaced/superseded by ГОСТ 18848-2019 (the modern revision of the same subject). The vocabulary defined in GOST 18848-73 was referenced by various test-method standards and by technical regulations covering fats and oils (for example, documents related to the Customs Union / EAEU technical regulation on oil-and-fat products). When implementing or auditing oil quality, consult the current GOST series items and applicable technical regulations for test methods and limits.

Keywords

GOST 18848-73; vegetable oils; plant oils; quality indices; terminology; definitions; acid value; peroxide value; iodine number; saponification; oil quality vocabulary.

FAQ

Q: What is this standard?

A: GOST 18848-73 is a Soviet-era state standard that defined terms and definitions for quality indices of vegetable (plant) oils — a vocabulary/terminology standard used in documentation, testing references and technical literature.

Q: What does it cover?

A: It covers names, definitions and basic nomenclature for the principal quality indicators used to describe vegetable-oil quality (i.e., the standardized terms for parameters such as acidity/peroxide/iodine/saponification and related descriptors); it does not specify analytical methods or numerical acceptability limits (those are in separate standards).

Q: Who typically uses it?

A: Food technologists, edible‑oil producers, quality and analytical laboratories, standards bodies, regulators and educational institutions — essentially anyone needing a consistent vocabulary when specifying or reporting oil quality.

Q: Is it current or superseded?

A: Superseded. GOST 18848-73 has been withdrawn and later replaced by a 2019 revision (ГОСТ 18848-2019); the 1973/1974 edition is not the active normative document for current compliance.

Q: Is it part of a series?

A: Yes — it belongs to the family of GOST standards addressing vegetable/animal fats and oils. As a terminology standard it complements separate GOST documents that specify test methods and quality requirements for specific oils and oil products; consult the current GOST series and national/regional technical regulations for the complete set.

Q: What are the key keywords?

A: Vegetable oils; plant oils; quality indices; terminology; GOST 18848; acid value; peroxide value; iodine number; saponification; oil quality vocabulary.