Overview
ISO 935:1988 is an internationally recognized standard established by the International Organization for Standardization (ISO) that specifies a precise method for the determination of the titre (solidification temperature) of animal and vegetable fats and oils. The titre is an essential physical characteristic indicating the temperature at which water-insoluble fatty acids derived from fats and oils solidify upon cooling. This standardized test method focuses on saponifying the fats or oils, isolating the insoluble fatty acids, and measuring their solidification temperature through controlled cooling and stirring. Note that this method applies only to fats and oils with titres above 30°C.
Key Topics
Applications
The ISO 935:1988 method is essential in quality control, research, and regulatory compliance within the fats and oils industry. Accurate determination of the titre helps in:
- Assessing the physical properties and consistency of animal and vegetable fats and oils
- Controlling processing parameters in food manufacturing and cosmetics
- Ensuring conformity with trade specifications and international standards
- Characterizing raw materials and finished products for proper classification
- Supporting product development through detailed thermal property analysis
The method’s reliable assessment of solidification temperature assists industries in handling, storage, and formulation decisions, impacting product texture, stability, and performance.
Related Standards
- ISO 661 - Preparation of animal and vegetable fats and oils samples for testing
- ISO 5555 - Sampling techniques for animal and vegetable fats and oils
- Additional ISO standards related to fat and oil composition, quality, and testing methods
For comprehensive understanding, ISO 935 is often employed alongside these standards to ensure consistency, accuracy, and full compliance in analytical workflows.
Keywords: ISO 935, titre determination, solidification temperature, animal fats, vegetable oils, fatty acids, saponification, standardized method, fats and oils testing, potassium hydroxide solution, quality control in fats and oils.