This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
Status: PublishedPublication date: 2002-04
Edition: 2Number of pages: 8
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils
- ICS :
- 67.200.10 Animal and vegetable fats and oils
Buy this standard
|std 1 61|
|std 2 61||Paper|
A standard is reviewed every 5 years
Stage: 90.20 (Under review)
Corrigenda / AmendmentsPublished
ISO 8420:2002/Cor 1:2004
Got a question?
Check out our FAQs
+41 22 749 08 88
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.