Abstract 

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.


General information

  • Status :  Withdrawn
    Publication date : 1989-06
  • Edition : 2
    Number of pages : 2
  • :
    ISO/TC 34/SC 11
    Animal and vegetable fats and oils
  • 67.200.10
    Animal and vegetable fats and oils

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information.