ISO 3947-1977 PDF

Full title and description

ISO 3947:1977 — "Starches, native or modified — Determination of total fat content". Specifies a laboratory method for determining the total fat content of native or modified starches by acid hydrolysis followed by solvent extraction of the residue.

Abstract

Hydrolysis of the sample by boiling hydrochloric acid with subsequent coagulation of insoluble material by cooling, separation of the residue by filtration and drying, and isolation of the fat by solvent extraction. The method is intended for starches with total fat contents below 1.5 % (m/m).

General information

• Status: Published — International Standard (confirmed at last systematic review).
• Publication date: 1 August 1977 (Edition 1). Last reviewed and confirmed 3 February 2021.
• Publisher: International Organization for Standardization (ISO), developed by ISO/TC 93 (Starch).
• ICS / categories: 67.180.20 (Starch and derived products).
• Edition / version: Edition 1 (1977).
• Number of pages: 2 (core ISO publication; national/adopted versions may include additional front matter or national forewords).

Scope

This standard specifies a method for the determination of the total fat content of native or modified starches where the fat content is below about 1.5 % (m/m). The procedure uses acid hydrolysis (boiling hydrochloric acid) to break associations between fat and the starch matrix, cooling to coagulate insoluble material, filtration and drying of the residue, and solvent extraction of the isolated residue to quantify total fat. National/adopted versions reference the same method and recommend common extraction solvents (for example hexane or petroleum ether) for the final extraction step.

Key topics and requirements

• Sample hydrolysis with boiling hydrochloric acid to free bound lipids from the starch matrix.
• Cooled coagulation and separation of insoluble material by filtration, followed by drying of the residue.
• Solvent extraction of the dried residue to isolate and determine total fat (commonly using non-polar solvents such as hexane or petroleum ether in national adoptions).
• Method intended for low-fat starches (limit of applicability ≈ 1.5 % m/m); not designed for high-fat samples without modification.
• Requires standard laboratory apparatus for acid digestion, filtration, drying and solvent extraction (glassware, drying oven, Soxhlet or equivalent extraction apparatus depending on adoption).

Typical use and users

Used by quality control and analytical laboratories in starch production and processing, food ingredient manufacturers, food testing laboratories, research institutes working on starch and carbohydrate products, and regulatory or standards bodies assessing composition claims. National standards bodies and conformity assessment organizations also reference this ISO method when adopting it as a national or regional method.

Related standards

ISO 3947:1977 has been adopted and published in regional/national variants (for example EN ISO 3947 and various national adoptions such as EVS-EN ISO 3947 and PN EN ISO 3947). Other ISO standards from ISO/TC 93 covering related determinations on starch include methods for moisture (ISO 1666), ash (ISO 3593) and a range of test methods for modified starch properties; these are commonly referenced together in specification and test suites for starch and derived products.

Keywords

starch; modified starch; total fat; fat content; solvent extraction; hydrochloric acid hydrolysis; ISO 3947:1977; ISO/TC 93; starch analysis.

FAQ

Q: What is this standard?

A: ISO 3947:1977 is an International Standard that specifies a laboratory method for determining the total fat content of native or modified starches using acid hydrolysis followed by solvent extraction.

Q: What does it cover?

A: It covers sample hydrolysis with boiling hydrochloric acid, coagulation and separation of insoluble material by cooling and filtration, drying of the residue, and isolation of fat by solvent extraction — intended for starches with fat contents below about 1.5 % (m/m).

Q: Who typically uses it?

A: Quality-control and analytical laboratories in starch and food ingredient industries, research organizations working with starches, and national standards/adoption bodies. National adoptions (EN/ISO and country variants) bring the method into routine use at the regional level.

Q: Is it current or superseded?

A: The ISO entry for 3947 shows the standard was published on 1 August 1977 and was last reviewed and confirmed on 3 February 2021, so the 1977 edition remains the current ISO publication. Users should check for any later revisions or national variants before application.

Q: Is it part of a series?

A: It is one of several ISO test-method standards developed by ISO/TC 93 that address compositional and test methods for starch and derived products (for example standards for moisture, ash and various modified-starch test methods). It is often grouped with EN/ISO adoptions in national collections.

Q: What are the key keywords?

A: Starch, modified starch, total fat, fat determination, solvent extraction, acid hydrolysis, ISO 3947, ISO/TC 93.