This International Standard specifies two methods for determining the moisture and volatile content of animal and vegetable fats and oils by drying:
——Method A using a sand bath or hot plate;
——Method B using a drying cabinet. Method A can be used for all fats and oils. Method B is only applicable for non-drying fats and oils with an acid number below 4. Under no circumstances will lauric fats be examined using this method. Milk and milk products (or fat from milk and milk products) are excluded from the scope of this International Standard.
EN ISO 662:2016 Referenced Document
ISO 5555:2001 Animal and vegetable fats and oils - Sampling
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 5725:1986 Precision of test methods; Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample
EN ISO 662:2016 history
2016EN ISO 662:2016 Animal and vegetable fats and oils - Determination of moisture and volatile matter content
2000EN ISO 662:2000 Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter Content