ISO INTERNATIONAL 661 STANDARD Third edition 2003-05-15 Animalandvegetablefatsandoils Preparation of test sample Corpsgrasd'origines animale et vegetale-Preparationde I'échantillonpouressai Reference number ISO 661:2003(E) ISO @ISO2003 ISO661:2003(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ?ISO2003 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either Iso at the address below or Iso's member body in the country of the requester. ISO copyright office Case postale 56: CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland ISO 661:2003(E) Foreword IsO (the International Organization for Standardization)is a worldwide federation of national standards bodies International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/lE Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. rights. IsO shall not be held responsible for identifying any or all such patent rights. International Standard ISO661 was prepared by Technical Committee ISO/TC34,Food products SubcommitteeSC11,Animalandvegetablefatsandoils. This third edition cancels and replaces the second edition (IsO 661:1989), of which it constitutes a minor revision. INTERNATIONALSTANDARD ISO661:2003(E) Animal and vegetable fats and oils Preparation of test sample 1 Scope This International Standard specifies procedures for the preparation of a test sample from a laboratory sample of animal or vegetable fats and oilsfor thepurpose of analysis. The method is not applicable to emulsified fats such as butter, margarine or mayonnaise. Principle 2 The fatty matter is mixed, with heating if necessary, to an appropriate temperature. If required, insoluble substances are separated by filtration and water is removed by drying with anhydrous sodium sulfate. 3 Reagent 3.1 Sodium sulfate, anhydrous. 4 Apparatus 4.1 Electric drying oven, with means of temperature regulation. 4.2 Heated filter funnel. 5 Procedure 5.1 Mixing and filtration 5.1.1 Liquid sample, clearand without sediment Ensure that the laboratory sample is as homogeneous as possible by shaking the closed container. 5.1.2 Liquid sample, turbid or with sediment 5.1.2.1 Proceed as follows forthe determination of (e moisture and volatile matter, b) insoluble impurities, c) mass per unit volume, and/or (p any other determination requiring the use of unfiltered samples or if the determination is affected by heat. ISO 661:2003(E) Vigorously shake the container (holding the laboratory sample) until the sediment is completely separated from the walls of the contain