Animal and vegetable fats and oils — Determination of moisture and volatile matter content
ISO 662:2016 specifies two methods for the determination, by drying, of the moisture and volatile matter content of animal or vegetable fats and oils:
- method A, using a sand bath or hotplate;
- method B, using a drying oven.
Method A is applicable to all fats and oils.
Method B is applicable only to non-drying fats and oils with an acid value less than 4. Under no circumstances are lauric oils be analysed by this method.
Milk and milk products (or fat obtained from milk and milk products) are excluded from the Scope of this International Standard.
|Get this standard||Prices exclude GST|
|PDF ( Single user document)||
Keep me up-to-dateSign up to receive updates when there are changes to this standard
Specification for technical anhydrous lanolin
Specification for technical tallow and animal grease
Methods of analysis of fats and fatty oils. General introduction, General procedures and list of determinations in BS 684
Methods of analysis of fats and fatty oils. Physical methods, Determination of penetration value