This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
Status: PublishedPublication date: 2002-04
Edition: 2Number of pages: 8
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils
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|std 1 61|
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