M00001626
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ISO 11085 2nd Edition, September 1, 2015 Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method
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Availability date: 07/13/2021
Description / Abstract:
This International Standard specifies procedures for the
determination of the fat content of cereals, cereal-based products,
and animal feeding stuffs. These procedures are not applicable to
oilseeds and oleaginous fruits.
The choice of procedure to be used depends on the nature and
composition of the material analysed and the reason for carrying
out the analysis.
Procedure A is a method for the determination of directly
extractable crude fats, applicable to all materials, except those
included within the scope of procedure B.
Procedure B is a method for the determination of total fats,
applicable to all materials from which the oils and fats cannot be
completely extracted without prior hydrolysis.
NOTE Most cereals, as well as feeds of animal origin, yeasts,
potato protein, compound feeds with milk products, glutens, and
products subjected to processes such as extrusion, flaking, and
heating, yield significantly higher total fat contents when tested
by procedure B than by procedure A. See Annex B.