BS-EN-ISO-661-1995 BS-684-0.2-1995.pdf

BRITISH STANDARD BS EN ISO 661:1995 BS 684-0.2: 1995 Animal and vegetable fats and oils Preparation of test sample The European Standard EN ISO 661:1995 has the status of a British Standard ICS 67.200.10 UDC 665.2/.3:620.11 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 661:1995 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15 November 1995 © BSI 08-1999 The following BSI references relate to the work on this standard: Committee reference AW/11 Draft announced in BSI News February 1994 ISBN 0 580 24052 5 Committees responsible for this British Standard The preparation of this British Standard was entrusted to Technical Committee AW/11, Animal and vegetable fats and oils, upon which the following bodies were represented: AFRC Institute of Food Research Association of Public Analysts British Food Manufacturing Industries Research Association Cooperative Union Department of Trade and Industry (Laboratory of the Government Chemist) FOSFA International Institute of Biology International Association of Seed Crushers International Federation of Inspection Agencies Margarine and Shortening Manufacturers Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Royal Society of Chemistry Seed Crushers and Oil Processors Association Soap and Detergent Industry Association Society of Chemical Industry Tropical Growers Association United Kingdom Renderers Association Ltd. Amendments issued since publication Amd. No.DateComments Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 661:1995 © BSI 08-1999i Contents Page Committees responsibleInside front cover National forewordii Foreword2 Text of EN ISO 6613 List of referencesInside back cover Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 661:1995 ii © BSI 08-1999 National foreword This British Standard has been prepared by Technical Committee AW/11 and is the English language version of EN ISO 661:1995 Animal and vegetable fats and oils Preparation of test sample, published by the European Committee for Standardization (CEN). It is identical with ISO 661:1989, published by the International Organization for Standardization (ISO) and in the preparation of which the UK played a full part. Together with BS 684-0.1:19951) it supersedes BS 684-0:1989 which is withdrawn. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, the EN ISO title page, pages 2 to 4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. 1) In preparation. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM EN ISO 661 April 1995 ICS 67.200.10 Descriptors: Agricultural products, food products, animal fats, vegetable fats, animal oils, vegetable oils, tests, chemical analysis, specimen preparation English version Animal and vegetable fats and oils Preparation of test sample (ISO 661:1989) Corps gras dorigines animale et végétale Préparation de lechantillon pour essai (ISO 661:1989) Tierische und pflanzliche Fette und Öle Vorbereitung der Untersuchungsprobe (ISO 661:1989) This European Standard was approved by CEN on 1995-01-05. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. CEN European Committee for Standardization Comité Européen de Normalisation Europäisches Komitee für Normung Central Secretariat: rue de Stassart 36, B-1050 Brussels © 1995 All rights of reproduction and communication in any form and by any means reserved in all countries to CEN and its members Ref. No. EN ISO 661:1995 E Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 661:1995 © BSI 08-1999 2 Foreword The text of the International Standard from ISO/TC 34, Agricultural food products, of the International Organization for Standardization (ISO) has been taken over as a European Standard by the Technical Committee CEN/TC 307, Oilseeds, vegetable and animal fats and oils and their by-products Methods of sampling and analysis. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by October 1995, and conflicting national standards shall be withdrawn at the latest by October 1995. According to the CEN/CENELEC Internal Regulations, the following countries are bound to implement this European Standard: Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland, and the United Kingdom. Contents Page Foreword2 1Scope3 2Principle3 3Reagent3 4Apparatus3 5Procedure3 6Storage4 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 661:1995 © BSI 08-19993 1 Scope This International Standard specifies procedures for the preparation of a test sample from a laboratory sample of animal or vegetable fats and oils for the purpose of analysis. The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, etc. 2 Principle Mixing of the fatty matter, heated, if necessary, to an appropriate temperature. If required, separation of insoluble substances by filtration and removal of water by drying with anhydrous sodium sulfate. 3 Reagent Sodium sulfate, anhydrous. 4 Apparatus 4.1 Electric drying oven, with means of temperature regulation. 4.2 Heated filter funnel 5 Procedure 5.1 Mixing and filtration 5.1.1 Liquid sample, clear and without sediment Render the laboratory sample as homogeneous as possible by shaking the closed container. 5.1.2 Liquid sample, turbid or with sediment 5.1.2.1 For the determination of a) moisture and volatile matter, b) insoluble impurities, c) mass per unit volume, and/or d) any other determination requiring the use of unfiltered samples or if the determination is affected by heat, vigorously shake the container (holding the laboratory sample) until the sediment is completely separated from the walls of the container. Immediately pour the sample into another container and check that no sediment remains adhering to the walls of the original container; if it does, remove it completely (if necessary, cutting open the container) and incorporate in the body of the sample. 5.1.2.2 For all other determinations, place the container holding the laboratory sample in the drying oven (4.1) controlled at 50 °C, leave it until the sample has reached this temperature and then proceed as in 5.1.1. If, after heating and mixing, the sample is not completely clear, filter the oil, carrying out the operation inside the oven maintained at 50 °C or by means of the heated filter funnel (4.2). Do not leave the sample in the oven for longer than necessary, in order to avoid any modification of the fatty matter by oxidation or polymerization. The filtrate shall be perfectly clear. 5.1.3 Solid sample 5.1.3.1 For the determinations a) to d) specified in 5.1.2.1, gently warm the laboratory sample until it is just mixable and mix thoroughly in order to render it as homogeneous as possible. 5.1.3.2 For all other determinations, melt the laboratory sample by keeping it in the drying oven (4.1), controlled at a temperature at least 10 °C above the melting temperature of the particular fat or oil. If, after heating, the sample is perfectly clear, proceed as in 5.1.1; if it is turbid or if it contains a sediment, filter it at the chosen temperature, either inside the oven or by means of the heated filter funnel (4.2). The filtrate shall be perfectly clear. 5.2 Drying If the mixed sample still contains moisture (especially in the case of acid oils, fatty acids and solid fats), it shall be dried for those determinations in which the results may be affected by the presence of moisture (for example iodine value), taking all necessary precautions to avoid its oxidation. For this purpose, keep part of the thoroughly mixed sample (see 5.1.1, 5.1.2.2, or 5.1.3.2, as appropriate) in the drying oven (4.1) for as short a period as possible, at a temperature 10 °C above the melting temperature, preferably under nitrogen, after having added anhydrous sodium sulfate (clause 3) in the proportion of 1 g to 2 g per 10 g of oil or fat. Never dry at a temperature in excess of 50 °C. NOTESodium sulfate loses its property as a desiccant at temperatures above 32,4 °C. It may therefore be necessary to dry under vacuum. Those fats for which a drying temperature above 50 °C would be necessary should be dissolved in a solvent and then dried. Vigorously stir the heated sample together with the anhydrous sodium sulfate, then filter. If the fat or oil solidifies on cooling, carry out the filtration in the drying oven (4.1) or by means of the heated filter funnel (4.2) at an appropriate temperature which shall never exceed 50 °C. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 661:1995 4 © BSI 08-1999 6 Storage The laboratory sample to be stored shall be placed in an inert and airtight container which is sealed securely, stored under refrigeration (at a maximum of 10 °C) and protected from light. Laboratory samples may be stored thus for 3 months. By preference, that part of the laboratory sample which has not been submitted to operations which modify its composition (i.e. 5.1.2.2, 5.1.3.2 or 5.2) shall be stored. However, a laboratory sample which has been filtered and/or dried may be stored under the same conditions. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 661:1995 © BSI 08-1999 List of references See national foreword. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:57:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 661:1995 BS 684-0.2: 1995 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. 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