ISO 3960-2017 PDF

Full title and description

ISO 3960:2017 — Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) endpoint determination. This International Standard specifies an iodometric (visual endpoint) titrimetric method for determining the peroxide value (expressed as meq O2/kg) of animal and vegetable fats and oils and related products.

Abstract

ISO 3960:2017 defines an iodometric procedure in which peroxides liberate iodine from potassium iodide in an acidic solvent, and the liberated iodine is titrated (visual endpoint with starch indicator) to determine the peroxide value. The method covers fats, oils, fatty acids and their mixtures with peroxide values in the range 0–30 meq O2/kg, and is applicable to margarines and fat spreads (with some limitations); milk fats and lecithins are excluded.

General information

• Status: Published (International Standard; confirmed at review).
• Publication date: February 2017 (Edition 5, 2017-02).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.200.10 (Animal and vegetable fats and oils).
• Edition / version: Edition 5 (ISO 3960:2017).
• Number of pages: 10 pages (official ISO metadata).

Scope

Applies to the iodometric (visual endpoint) determination of peroxide value in animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values between 0 and 30 meq O2/kg. The method is also applicable to margarines and fat spreads with varying water contents. It is not intended for milk fats (a preferred method for milk fats is given in ISO 3976) and is not applicable to lecithins. The standard notes that peroxide value is dynamic and dependent on sample history and sample mass.

Key topics and requirements

• Analytical principle: iodometric titration — peroxides liberate iodine from potassium iodide in an acidic isooctane/acetic acid medium; the liberated iodine is titrated with sodium thiosulfate using starch as the visual indicator.
• Applicable range: peroxide values from 0 to 30 meq O2/kg.
• Sample handling: prescribed sample masses are specified (method performance is sample-mass dependent), and results may differ if non‑specified sample masses are used.
• Exclusions and alternatives: method is not suitable for milk fats (see ISO 3976) and a potentiometric peroxide-value method is given in ISO 27107.
• Performance notes: peroxide value is a dynamic parameter; care in sampling, storage and prompt analysis is emphasized.

Typical use and users

Used by food and edible‑oil laboratories, quality control and R&D groups in edible‑oil refining, margarine and spread manufacturers, regulatory and certification bodies, and testing service providers to assess primary oxidation in fats and oils (freshness, storage stability, quality checks). Laboratories applying the method typically require volumetric titration equipment, appropriate solvents and trained analysts.

Related standards

Closely related documents include ISO 3976 (preferred iodometric method for milk fats), ISO 27107 (potentiometric determination of peroxide value), ISO 661 (sample preparation for fats and oils) and the previous edition ISO 3960:2007 (superseded by ISO 3960:2017). The standard is maintained by ISO/TC 34/SC 11 (Food products — oils and fats subcommittee).

Keywords

Peroxide value, PV, iodometric titration, visual endpoint, fats and oils, hydroperoxides, oxidative rancidity, sample preparation, ISO 3960.

FAQ

Q: What is this standard?

A: ISO 3960:2017 is an International Standard that specifies an iodometric (visual endpoint) titrimetric method to determine the peroxide value of animal and vegetable fats and oils (expressed in milliequivalents of active oxygen per kilogram).

Q: What does it cover?

A: It covers procedure, reagents, sample mass guidance, titration endpoint detection (starch indicator), calculation and reporting for peroxide values in the range 0–30 meq O2/kg; it also states applicability limits (excludes milk fats and lecithins) and provides notes on sample handling and method limitations.

Q: Who typically uses it?

A: Food testing laboratories, edible‑oil and fat producers, margarine/spread manufacturers, research labs, regulators and certification bodies that test oil and fat oxidation (freshness and quality) commonly use this standard.

Q: Is it current or superseded?

A: ISO 3960:2017 is the current edition (published February 2017). The 2017 edition replaced ISO 3960:2007 and the 2017 edition was reviewed and confirmed at ISO's periodic review (confirmation noted in ISO metadata).

Q: Is it part of a series?

A: It is part of the body of ISO standards maintained by ISO/TC 34/SC 11 covering analytical methods for fats and oils; related methods and complementary standards include ISO 3976 and ISO 27107 among others.

Q: What are the key keywords?

A: Peroxide value (PV), iodometric titration, visual endpoint, fats and oils, hydroperoxides, oxidative rancidity, ISO 3960.