NA 057

DIN Standards Committee Food and Agricultural Products


Animal and vegetable fats and oils - Determination of saponification value


This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids. The method is applicable to refined and crude vegetable and animal fats. If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately. The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.





Planned document number

DIN EN ISO 3657 rev

Project number


Responsible national committee

NA 057-05-05 AA - Joint committee of DIN and DGF for the analysis of fats, oils and products thereof, related and primary products 

Responsible european committee

CEN/TC 307 - Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis 

Responsible international committee

ISO/TC 34/SC 11 - Animal and vegetable fats and oils 

previous edition(s)

Animal and vegetable fats and oils - Determination of saponification value (ISO 3657:2020); German version EN ISO 3657:2020

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Dipl.-Ing. (FH)

Barbara Salib

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10787 Berlin

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