Status : Published (Under review)

This standard was last reviewed and confirmed in 2023. Therefore this version remains current.
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Abstract

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.

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General information

  • Status
     : Published
    Publication date
     : 2002-04
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 2
    Number of pages
     : 8
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.200.10 
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