Animal and vegetable fats and oils — Determination of content of polar compounds

Amended by

ISO 8420:2002/Cor 1:2004

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Published date

18-04-2002

Publisher

International Organization for Standardization

This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.

Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.

Committee	ISO/TC 34/SC 11
DevelopmentNote	Supersedes ISO/FDIS 8420 (04/2002)
DocumentType	Standard
Pages	8
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 8420:1990

Standards	Relationship
IS 548 : Part 3 : Sec 4 : 2021	Identical
NEN EN ISO 8420 : 2002 C1 2008	Identical
NS EN ISO 8420 : 2002 AC 2008	Identical
PN EN ISO 8420 : 2004 AC 2008	Identical
SANS 8420 : 1ED 2003(R2008)	Identical
SN EN ISO 8420 : 2002 CORR 2008	Identical
SS-EN ISO 8420 : 2002	Identical
UNE-EN ISO 8420:2002	Identical
BS EN ISO 8420:2002	Identical
EN ISO 8420:2002/AC:2008	Identical
NF EN ISO 8420 : 2002	Identical
DIN EN ISO 8420:2002-08	Identical
SANS 8420:2021	Identical
UNI EN ISO 8420 : 2002	Identical
BS 684-2.45(1991) : 1991 AMD 8673	Identical
I.S. EN ISO 8420:2002	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
EN ISO 661:2005/AC:2006	ANIMAL AND VEGETABLE FATS AND OILS - PREPARATION OF TEST SAMPLE
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample