Animal and vegetable fats and oils -- Determination of Lovibond colour
Animal and vegetable fats and oils -- Determination of Lovibond colour
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SIST ISO 15305:1998 establishes the standardized procedure for the determination of Lovibond colour in animal and vegetable fats and oils. This international standard, developed by ISO Technical Committee 34 (Agricultural food products), provides a method to accurately assess and express the colour characteristics of fats and oils using Lovibond units. Colour measurement is a critical quality attribute in the food and agricultural industry, impacting product classification, consumer perception, and marketability.
Scope and Objective The standard specifies a method for evaluating the Lovibond colour of both animal and vegetable fats and oils, ensuring results are precise and comparable across laboratories.
Principle of the Method The procedure relies on visually matching the colour of a liquid fat or oil sample, viewed through a specified path length, with the colour observed through standardized Lovibond glass colour standards.
Apparatus and Equipment
Sampling and Sample Preparation Emphasis is placed on using representative samples (reference to ISO 5555 for sampling procedure) and preparing test samples according to ISO 661, ensuring fats or oils are fully liquid, clear, and bright at the time of measurement.
Operator Requirements Operators must have verified normal colour vision and avoid using tinted eyewear during tests. Regular vision checks by qualified professionals are recommended.
Test Procedure Includes steps for measuring, sample and apparatus handling, and safeguards to minimize operator fatigue and maximize repeatability.
Expression and Reporting of Results Results are to be reported in Lovibond units, detailing the cell path length used, with full documentation of method deviations and sample identification.
Quality Control in Production The method is widely used in food manufacturing, refining, and processing environments to ensure product consistency and compliance with quality standards.
Product Specification and Classification Food producers, traders, and regulatory agencies utilize Lovibond colour data to classify fats and oils, determine grade, and assure adherence to legal and contractual requirements.
Research and Development Laboratories and research centers apply this method for the development of new edible oil and fat products, supporting sensory analyses and shelf-life studies.
Trade and Export Compliance Lovibond colour assessment is a common requirement in international trade documentation involving animal and vegetable fats and oils.
ISO 661:1989 - Animal and vegetable fats and oils - Preparation of test sample Reference for preparing samples before conducting Lovibond colour determination.
ISO 5555:1991 - Animal and vegetable fats and oils - Sampling Provides guidance for obtaining representative samples for analysis.
ISO 5725-1:1994 & ISO 5725-2:1994 - Accuracy (trueness and precision) of measurement methods and results General framework for assessing the repeatability and reproducibility of test methods, referenced for precision data in this standard.
Adopting SIST ISO 15305:1998 ensures reliable, repeatable, and comparable colour measurements of animal and vegetable fats and oils, which enhances product quality, supports regulatory compliance, facilitates trade, and protects consumer interests. As a recognized international standard, it offers food and agricultural businesses a trusted benchmark for laboratory analysis and quality assurance.
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