DIN EN ISO 8534:2017-05

This International Standard specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard. The determination of the water content of fats and oils according to Karl Fischer is carried out by two different procedures. This document specifies the volumetric Karl Fischer method for the determination of higher milligram levels of water (high level moisture). It is used for samples having between 1 mg and 100 mg of water in the sample. Annex B specifies a coulometric titration, which requires between 10 μg and 10 mg water in the sample. The coulometric method is more sensitive than the volumetric method and permits the determination of lower water contents. The International Standard has been prepared by ISO/TC 34/SC 11 "Animal and vegetable fats and oils" (secretariat: BSI, United Kingdom) of Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France). CEN/TC 307 "Oilseeds, vegetable and animal fats and oils and their by-products - Sampling and test methods" (secretariat: AFNOR, France) is responsible for the European Standard. On the national level, NA 057-05-05 AA "Gemeinschaftsausschuss für die Analytik von Fetten, Ölen, Fettprodukten, verwandten Stoffen und Rohstoffen" (GA Fett) ("Joint Committee for the analysis of fats, oil, fat products, related substances and raw materials") of the German Society for Fat Science (DGF) and DIN Standards Committee Food and Agricultural Products (NAL) is responsible for the standard.