ISO-8534 Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

ISO-8534 - 3RD EDITION - CURRENT
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ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

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67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Document Number

ISO 8534:2017

Revision Level

3RD EDITION

Status

Current

Publication Date

Feb. 1, 2017

Committee Number

ISO/TC 34/SC 11