ISO 3947:1977 PDF

Starches, native or modified — Determination of total fat content

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Title (English):

ISO 3947:1977

Starches, native or modified — Determination of total fat content

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 2
Publication date:: August 1, 1977
Edition:: ISO IS 3947 edition 1 version 1
ICS:: 67.180.20

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Description (English):

Hydrolysis of the product by boiling hydrochloric acid, and coagulation of the insoluble products by cooling. Separation by filtration, drying and isolation the wanted matter by solvent extraction. The method applies to contents less than 1,5 % (m/m).

Technical details

Technical committee: ISO/TC 93 - Starch (including derivatives and by-products)
SKU: ISO 3947:1977

Abstract

Overview

ISO 3947:1977 is an international standard established by the International Organization for Standardization (ISO) for the determination of total fat content in starches, whether native or modified. This methodology is specifically designed for starch products with a total fat content of less than 1.5% by mass (m/m). The process involves hydrolysis with boiling hydrochloric acid, followed by coagulation, filtration, drying, and extraction of fat using a suitable solvent.

Determining fat content is essential in the starch industry for quality control, product labeling, and compliance with food regulations. This standard ensures consistency and reliability in analytical results across laboratories worldwide.

Key Topics

Scope: Applies to both native and modified starches with low total fat content (

Related standards

Other ISO standards

Overview

Key Topics

Scope: Applies to both native and modified starches with low total fat content (

ISO 3947:1977 PDF

Technical details

Abstract

Overview

Key Topics

Related standards

Abstract

Overview

Key Topics

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