ISO 7305:2019
Milled cereal products — Determination of fat acidity

Standard No.

ISO 7305:2019

Release Date

2019

Published By

International Organization for Standardization (ISO)

Latest

ISO 7305:2019

Scope

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta. NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

ISO 7305:2019 Referenced Document

• ISO 12099 Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry
• ISO 712 Cereals and cereal products - Determination of moisture content - Reference method

ISO 7305:2019 history

• 2019 ISO 7305:2019 Milled cereal products — Determination of fat acidity
• 1998 ISO 7305:1998 Milled cereal products - Determination of fat acidity
• 1986 ISO 7305:1986 Milled cereal products — Determination of fat acidity