Vegetable fats and oils Isomeric diacylglycerols Determination of relative amounts of 1,2- and 1,3-diacylglycerols

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

03-09-2009

Publisher

International Organization for Standardization

ISO 29822:2009 specifies the determination of the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-Diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.

The mass fraction of 1,2-diacylglycerols can be used as a quality criterion for vegetable fats and oils.

DevelopmentNote	Supersedes ISO/DIS 29822. (03/2009)
DocumentType	Standard
Pages	8
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
IS 17461 : 2021	Identical
NF EN ISO 29822 : 2014	Identical
NBN EN ISO 29822 : 2014	Identical
NEN EN ISO 29822 : 2014	Identical
NS EN ISO 29822 : 2014	Identical
I.S. EN ISO 29822:2014	Identical
PN EN ISO 29822 : 2014	Identical
SN EN ISO 29822:2014	Identical
UNI EN ISO 29822 : 2014	Identical
UNE-EN ISO 29822:2014	Identical
BS EN ISO 29822:2014	Identical
EN ISO 29822:2014	Identical
DIN EN ISO 29822:2014-07	Identical
DIN EN ISO 29822 E : 2014	Identical
NEN ISO 29822 : 2009	Identical
NF ISO 29822 : 2009	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
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