Cereals and cereal products; Determination of total fat content

ISO 7302:1982 — Cereals and cereal products; Determination of total fat content is an international standard developed by International Organization for Standardization (ISO). The method consists in hydroyzing of a test portion by hydrochloric acid in the presence of ethanol and formic acid, after any grinding required, then extracting of the fat by hexane in a special flask, removing of the solvent and weighing the...

This standard covers: The method consists in hydroyzing of a test portion by hydrochloric acid in the presence of ethanol and formic acid, after any grinding required, then extracting of the fat by hexane in a special flask, removing of the solvent and weighing the residue thus obtained.

This standard is intended for organizations, professionals, and stakeholders involved in various industries and sectors. It is applicable to manufacturers, service providers, regulatory bodies, and certification organizations.

The current published version is ISO 7302:1982, published on 1982-11. Always check for amendments or pending revisions.

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