Overview
SIST EN ISO 661:2005 titled Animal and vegetable fats and oils - Preparation of test sample (ISO 661:2003) is a European and international standard developed by ISO and adopted by CEN. It specifies clear and reliable procedures for preparing test samples from laboratory samples of animal and vegetable fats and oils. The standard ensures that samples are accurately prepared for subsequent chemical and physical analysis.
This standard is essential for laboratories and industries involved in the quality control, research, and analysis of fats and oils. It excludes emulsified fats such as butter, margarine, and mayonnaise, focusing only on pure fats and oils in liquid or solid states.
Key Topics
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Sample Homogenization
Guidelines for achieving homogeneity in liquid and solid fat or oil samples by shaking or gentle warming to ensure accurate, representative testing.
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Heating and Temperature Control
Procedures for appropriately heating fats and oils to melting points or specific temperatures (e.g., 50 °C) during sample preparation. Emphasis on avoiding overheating to prevent oxidation or polymerization.
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Filtration Methods
Instructions on filtering samples using heated filter funnels or ovens to remove insoluble particles, ensuring samples are clear before analysis.
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Moisture Removal with Drying Agents
Use of anhydrous sodium sulfate as a desiccant to remove moisture, vital for tests sensitive to water content. Recommendations include drying under nitrogen atmospheres or vacuum to prevent sample degradation.
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Avoidance of Oxidation
Precautions throughout sample preparation to minimize oxidation, preserving sample integrity for reliable measurement outcomes.
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Sample Storage
Guidance on storing prepared test samples under conditions that maintain their stability until analysis.
Applications
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Laboratory Testing of Fats and Oils
Enables standardized preparation of samples prior to various analytical tests such as iodine value determination, moisture content measurement, and impurity quantification.
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Food Quality Control
Used by the food industry to assure compliance with quality and safety standards for edible fats and oils.
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Research and Development
Supports consistent sample preparation, facilitating reproducible results in R&D of fat and oil products.
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Regulatory Compliance
Assists regulatory bodies in enforcing standardized methods for analyzing fat and oil samples across multiple countries.
Related Standards
- ISO 660 – Animal and vegetable fats and oils -- Determination of acid value and acidity
- ISO 3596 – Animal and vegetable fats and oils -- Sampling
- ISO 3960 – Animal and vegetable fats and oils -- Determination of peroxide value
- ISO 6798 – Animal and vegetable fats and oils -- Determination of iodine value
- CEN/TC 307 – Technical Committee on oilseeds, vegetable and animal fats and oils, and their by-products analysis
By adhering to SIST EN ISO 661:2005, laboratories and industries ensure precise and reproducible preparation of fat and oil test samples, contributing directly to accurate analytical results and enhanced quality assurance in food and related sectors.
