BS EN ISO 660:2020 - Animal and Vegetable Fats and Oils: Determination of Acid Value and Acidity

Unlock the potential of your research and quality control processes with the BS EN ISO 660:2020 standard. This essential document provides comprehensive guidelines for the determination of acid value and acidity in animal and vegetable fats and oils, ensuring precision and consistency in your analytical procedures.

Overview

The BS EN ISO 660:2020 is a pivotal standard for professionals in the food and chemical industries, offering a detailed methodology for assessing the quality and purity of fats and oils. Released on October 6, 2020, this standard is the latest in a series of updates that reflect the most current scientific and technological advancements in the field.

Key Features

• Standard Number: BS EN ISO 660:2020
• Pages: 20
• ISBN: 978 0 539 03773 9
• Status: Standard

Why Choose BS EN ISO 660:2020?

In the competitive landscape of food production and chemical analysis, maintaining high standards of quality is crucial. The BS EN ISO 660:2020 standard provides a reliable framework for determining the acid value and acidity of fats and oils, which are critical parameters in assessing their quality and suitability for various applications.

Precision and Accuracy

With the BS EN ISO 660:2020, you can achieve unparalleled precision and accuracy in your measurements. The standard outlines a robust methodology that minimizes errors and ensures repeatability, making it an indispensable tool for laboratories and quality control departments.

Comprehensive Guidelines

This standard offers comprehensive guidelines that cover every aspect of the determination process, from sample preparation to the final calculation of results. Whether you are a seasoned professional or new to the field, the BS EN ISO 660:2020 provides clear instructions that are easy to follow and implement.

Global Recognition

As an internationally recognized standard, the BS EN ISO 660:2020 is trusted by professionals around the world. Its adoption ensures that your processes are aligned with global best practices, enhancing your credibility and competitiveness in the market.

Applications

The determination of acid value and acidity is crucial in various industries, including:

• Food Industry: Ensuring the quality and safety of edible oils and fats.
• Cosmetic Industry: Assessing the purity and stability of oils used in cosmetic formulations.
• Pharmaceutical Industry: Evaluating the quality of oils used in medicinal products.
• Chemical Industry: Analyzing raw materials and finished products for quality control.

Stay Ahead with BS EN ISO 660:2020

In an ever-evolving industry, staying ahead of the curve is essential. The BS EN ISO 660:2020 standard equips you with the knowledge and tools needed to maintain the highest levels of quality and compliance. By implementing this standard, you can enhance your operational efficiency, reduce waste, and improve product quality, ultimately leading to greater customer satisfaction and business success.

Conclusion

Invest in the BS EN ISO 660:2020 standard today and take the first step towards achieving excellence in your analytical processes. With its detailed guidelines and proven methodologies, this standard is your key to unlocking the full potential of your fats and oils analysis, ensuring that you deliver products of the highest quality and safety.

BS EN ISO 660:2020

This standard BS EN ISO 660:2020 Animal and vegetable fats and oils. Determination of acid value and acidity is classified in these ICS categories:

• 67.200.10 Animal and vegetable fats and oils

This document specifies three methods (two titrimetric and one potentiometric) for the determination of acidity in animal and vegetable fats and oils, hereinafter referred to as “fats”. The acidity is expressed preferably as acid value or, alternatively, as acidity calculated conventionally.

This document is applicable to refined and crude vegetable or animal fats and oils, soap stock fatty acids or technical fatty acids. It does not apply to waxes.

Since the methods are completely non-specific, they do not apply to differentiating between mineral acids, free fatty acids and other organic acids. The acid value, therefore, includes any mineral acids that are present.

Milk and milk products (or fat coming from milk and milk products) are excluded from the Scope of this document.