BRITISH STANDARD Animal and vegetable fats and oils — Preparation of test sample ‘The European Standard EN ISO 661:2005 has the status of a British Standard 1¢867.200.10 BS EN ISO 661:2005BS EN ISO 661:2005 National foreword ‘This British Standard is the official English language version of EN ISO 661:2005. It is identical with ISO 661:2003. It supersedes BS EN ISO 661:1995 which is withdrawn. ‘The UK participation in its preparation was entrusted to Technical Committee AW/S07, Oil seeds, animal and vegetable fats and oils and their by products, which has the responsibility to: — aid enquirers to understand the text; — present to the responsible international/European committee any ‘enquiries on the interpretation, or proposals for change, and keep UK interests informed; — monitor related international and European developmente and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references ‘The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BST Electronic Catalogue or of British Standards Online. ‘This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its 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, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii and iii, a blank age, pages 1 and 2, an inside back cover and a back cover. ‘The BSI copyright notice displayed in this document indicates when the document wae last issued. Amendments issued since publication This British Standard waa published under the authority Amd.No. [Date Comments of the Standards Policy and Strategy Committee fon 17 November 2005, ‘©BSI 17 November 2005 (Bordelon neers nents Cay ‘SaciTentes cats eT, soe Noneadoechntn pete wi es piEUROPEAN STANDARD EN ISO 661 ‘NORME EUROPEENNE ‘EUROPAISCHE NORM August 2005 ICS 67.20.10 English Version lal and vegetable fats and oils - Preparation of test sample (ISO 661:2003) Corps gras dorigines animale ot végétala - Préparation de ‘Tetlsche und pflanziche Fotte und Ole - Vorbereitung der "échantilon pour essai (ISO 661:2003) ‘Untersuchungsprobe (180 68%:2003) This European Standard wes approved by CEN on 26 July 2008. GEN members are bound to comply withthe CEN/CENELEC Internal Regulations wich stipulate the conditions forgiving this European ‘Standard th status ofa national standard without any alteration. Up-to-date lists and bibliographical references concerning such national Standards may be abzzined on application to the Cental Secretaiat or to any CEN member. ‘This European Standard exists in three offical versions (English, French, German). A version in any other language made by translation ‘ude the responsibilty of a CEN member into its own language and noted to the Central Secretariat has the same status asthe official versions. GEN memivers are the national standards bodies of Austia, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, Franca, Germany, Greece, Hungary, Icoland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, ‘Sfovenia, Spain, Sweden, Switzerland and United kingdom. a! [EUROPEAN COMMITTEE FOR STANDARDIZATION COMITE EUROPEEN DE NORMALISATIO! EUROPAISCHES KOMITEE FOR NORMUNG ‘Management Centre: rue de Stassart, 366-1050 Brussels: ©2005 CEN All rights of exploitation in any form and by any means reserved Ret, No. EN ISO 661:2005: E ‘worldwide for CEN national Members. erie aan ant SESS reece etoaenrxcaten one onEN ISO 661:2005 Foreword The text of ISO 661:2003 has been prepared by Technical Committee ISO/TC 34 “Agricultural food products” of the International Organization for Standardization (ISO) and has been taken ‘over as EN ISO 661:2005 by Technical Committee CEN/TC 307 "Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis", the secretariat of which is held by AFNOR 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 February 2008, and conflicting national ‘standards shall be withdrawn at the latest by February 2006. ‘According to the CEN/CENELEC intemal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Endorsement notice ‘The text of ISO 661:2003 has been approved by CEN as EN ISO 661:2005 without any modifications. mga in Suc ate ‘Seen en ty Ssugumterexcaes seroEN ISO 661:2005 INTERNATIONAL Iso STANDARD 661 2003-05-15 Animal and vegetable fats and oils — Preparation of test sample Corps gras dorigines animale et végétale — Préparation de échantillon pour essai Reference number 180 661:2003(E)gees in ox rates (Seer nm wi Une iy Seun mente cen ane owe) ‘Stopes ecg peed aes an SuigemeautEN ISO 661:2005 Foreword ‘180 (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been ‘established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. ‘The main task of technical committees is to prepare Intemational Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. thtemnational Standard 1SO 661 was prepared by Technical Committee ISO/TC 34, Food products, ‘Subcommittee SC 11, Animal and vegetable fats and oils. This revision. edition cancels and replaces the second edition (ISO 661:1989), of which it constitutes a minor erie or ac ann i Kitmatcon oromccon poreaidwtheatbonne ton aseSeer aaaEN ISO 661:2005 ‘Animal and vegetable fats and oils — Preparation of test sample 4 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 or mayonnaise. 2. Principle The fatty matter is mixed, with heating if necessary, to an appropriate temperature. If required, insoluble ‘substances are separated by filtration and water is removed by drying with anhydrous sodium sulfate. 3. Reagent 3.1 Sodium sulfate, anhydrous, oa 4 Apparatus 4.1 Electric drying oven, with means of temperature regulation. 4.2 Heated filter funnel. ‘8 Procedure 5.1 Mixing and filtration 6.1.1 Liquid sample, clear and without sediment Ensure that the laboratory sample is as homogeneous as possible by shaking the closed container. 5.1.2 Liquid sample, turbid or with sediment 5.1.24 Proceed as follows for the determination of @) 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. Comrie etn ani rn 1 epee ne telat ete eee a SowaaEN ISO 661:2005 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 Forall 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 6.1.1 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 fitrate 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. 8.1.3.2 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 itis turbid or if it contains a sediment, filter it as the chosen temperature, either inside the oven or by means of the heated fitter funnel (4.2). The fittate shall be perfectly clear. 6.2 Drying If the mixed sample stil 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 metting temperature, preferably under nitrogen, after having added anhydrous sodium sulfate (3.1) in the proportion of 1 g to 2 g per 10g of oil or fat. Never dry at a temperature in excess of 50 °C. ‘Sodium 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 fitration 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. 6 Storage ‘Samples should be stored under conditions suitable for the type of sample and the tests to be carried out.sputter eee anetcne PEPE eer eeioei [Reveenaiaan or aatenaing parting vanocttomnno me IH ‘sooervce 2296.38 GUTBS EN ISO 661:2005 BSI 389 Chiswick High Road London, W4 4AL, Sogo an San gr, [Rommoatn or nnang pense mH 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. 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