What is this standard about?
BS EN ISO 3960 is an international standard which specifies methods for determining the peroxide value of animal and vegetable fats and oils.
Who is this standard for?
- Manufacturers and suppliers of animal and vegetable fats and oils
- Testers of animal and vegetable fats and oils• Supermarkets, grocery retailers
- Nutritionists/health professionals
Why should you use this standard?
BS EN ISO 3960 gives the latest specifications, relevant to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram and with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.
It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecIthins.
What’s changed since the last update?
- BS EN ISO 3960 is the fifth edition and constitutes a minor revision
- It has been systematically reviewed by experts, who have taken into consideration recent technological and industry developments
- The major change is to exclude fat coming from milk and milk products