ISO 11085:2015
ISO 11085:2015 Cereals, cereals-based products and animal feeding stuffs – Determination of crude fat and total fat content by the Randall extraction method
CDN $173.00
Description
ISO 11085:2015 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.
Edition
2
Published Date
2015-08-19
Status
PUBLISHED
Pages
16
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
ISO 11085:2015 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.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry
CDN $115.00 Add to cart -
ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 4: Determination of dry gluten from wet gluten by a rapid drying method
CDN $76.00 Add to cart -
ISO 5526:2013 Cereals, pulses and other food grains – Nomenclature
CDN $273.00 Add to cart -
ISO 19942:2020 Maize (Zea mays L.) – Specification – Amendment 1: Feed maize
CDN $32.00 Add to cart
