ISO/TC 34/SC 11
| Project No. | ISO 661:1989 |
|---|---|
| Title | <p>The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.</p> |
| Registration number (WIID) | 4819 |
| Scope | <p>The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.</p> |
| Status | Atcelts |
| ICS group | 67.200.10 |