Iodine Value Calculator For Food

Iodine Value Equation:

\[ IV = \frac{(B - S) \times N \times 12.69}{W} \]

Blank Titer (B):

Sample Titer (S):

Normality (N):

Weight (W):

Iodine Value (IV):

Unit Converter ▲

Unit Converter ▼

From:	To:

1. What is the Iodine Value Equation?

The Iodine Value (IV) equation calculates the degree of unsaturation in fats and oils by measuring the amount of iodine absorbed. It's an important quality parameter in food chemistry, indicating the level of unsaturated fatty acids present.

2. How Does the Calculator Work?

The calculator uses the Iodine Value equation:

\[ IV = \frac{(B - S) \times N \times 12.69}{W} \]

Where:

\( B \) — Blank titer (ml)
\( S \) — Sample titer (ml)
\( N \) — Normality of sodium thiosulfate solution (N)
\( W \) — Weight of sample (g)
12.69 — Conversion factor (atomic weight of iodine × 100 / 1000)

Explanation: The equation calculates the grams of iodine absorbed per 100 grams of sample, providing a measure of unsaturation in fats and oils.

3. Importance of Iodine Value Calculation

Details: Iodine Value is crucial for determining the quality and stability of fats and oils. Higher IV indicates more unsaturated bonds, which affects oxidative stability, melting point, and nutritional value of food products.

4. Using the Calculator

Tips: Enter blank titer and sample titer in ml, normality in N, and sample weight in grams. All values must be positive numbers with weight and normality greater than zero.

5. Frequently Asked Questions (FAQ)

Q1: What does Iodine Value indicate in food products?
A: Iodine Value indicates the degree of unsaturation in fats and oils, which affects properties like melting point, oxidative stability, and nutritional quality.

Q2: What are typical Iodine Value ranges?
A: IV ranges vary: butter (25-40), olive oil (75-94), soybean oil (120-143), linseed oil (170-204). Higher values indicate more unsaturated fats.

Q3: Why is the conversion factor 12.69 used?
A: The factor 12.69 comes from (atomic weight of iodine × 100) / 1000 = (126.9 × 100) / 1000 = 12.69, converting to g I₂/100g sample.

Q4: What are the limitations of this method?
A: The method assumes complete reaction of iodine with double bonds and may not account for conjugated systems or other reactive components in complex samples.

Q5: How does Iodine Value relate to food stability?
A: Fats with higher IV (more unsaturated) are more prone to oxidation and rancidity, requiring proper storage and potential antioxidant treatment.