ISO 10539-2002 PDF

Full title and description

ISO 10539:2002 — Animal and vegetable fats and oils — Determination of alkalinity. This International Standard specifies a laboratory method for the determination of the alkalinity of animal and vegetable fats and oils.

Abstract

ISO 10539:2002 provides a short, standardized procedure to measure and report the alkalinity (basic compounds present) in edible and technical fats and oils. The procedure is intended to give comparable results between laboratories when analyzing samples of animal and vegetable origin. The standard is concise (published as a short technical method) and is available in English and French.

General information

• Status: Published; confirmed by ISO review (standard under systematic review and confirmed in 2023).
• Publication date: March 2002 (Edition 1, published 14 March 2002).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.200.10 — Animal and vegetable fats and oils.
• Edition / version: Edition 1 (2002).
• Number of pages: 6 pages (ISO record lists 6 pages for the published International Standard).

Scope

This standard specifies a laboratory titrimetric method to determine the alkalinity of animal and vegetable fats and oils. It is intended for use with a wide range of edible and technical fats and oils and gives the analyst a defined procedure to quantify alkaline constituents expressed in the appropriate units. The scope is limited to alkalinity determination and does not replace other compositional or quality tests for fats and oils.

Key topics and requirements

• Defined titration procedure for determining alkalinity in fats and oils.
• Specification of sample preparation and reagents required for the test.
• Calculation and expression of results in standardized units so results are comparable between laboratories.
• Guidance on reporting results and any limitations or interferences relevant to the method.

Typical use and users

Laboratories analyzing edible fats and oils, quality control departments in food and oil processing industries, regulatory and inspection bodies, and researchers in food chemistry routinely use ISO 10539:2002 to determine alkalinity as part of compositional and quality assessments. It is appropriate for both routine QC and comparative inter-laboratory studies.

Related standards

ISO 10539:2002 is part of the suite of ISO methods for fats and oils. Related standards include ISO methods for acid value and acidity (ISO 660 and related EN/ISO publications), peroxide value (ISO 3960), and methods for fatty acid methyl ester preparation and GC analysis (ISO 12966 series). These complementary standards cover other common quality and compositional determinations in the same product family.

Keywords

alcalinity; alkalinity determination; fats and oils; animal fats; vegetable oils; titration; food analysis; ISO 10539; QC method; ISO/TC 34.

FAQ

Q: What is this standard?

A: ISO 10539:2002 is an International Standard that specifies a laboratory method for determining the alkalinity of animal and vegetable fats and oils (Edition 1, 2002).

Q: What does it cover?

A: It covers a titrimetric procedure, sample preparation notes, required reagents and calculations, and the expression of results for alkalinity in fats and oils. It does not cover unrelated quality parameters such as peroxide value or fatty acid profiling.

Q: Who typically uses it?

A: Analytical laboratories, food and oil producers, regulatory agencies, and researchers use this standard for routine testing and for producing comparable data across laboratories.

Q: Is it current or superseded?

A: ISO's record shows ISO 10539:2002 as published in 2002 and confirmed in ISO's systematic review process with confirmation recorded in 2023, indicating the 2002 edition remains the current confirmed version as of the latest ISO review. Users should check with their national standards body or ISO for any later amendments or national adoptions before relying on the text for regulatory compliance.

Q: Is it part of a series?

A: While ISO 10539 is a single-method standard, it sits alongside other ISO methods for animal and vegetable fats and oils (for example ISO 660 for acid value, ISO 3960 for peroxide value, and the ISO 12966 series for GC analysis). Together these form the family of analytical methods used for oils and fats.

Q: What are the key keywords?

A: Alkalinity, fats and oils, titration, animal fats, vegetable oils, analysis, quality control, ISO 10539.