Abstract

This Uganda Standard 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 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. 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 standard. (This standard cancels and replaces the first edition, US ISO 662:2009, Animal and vegetable fats and oils - Determination of moisture and volatile matter content, which is hereby withdrawn). This standard was published on 2022-02-04

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