136 Cereals and cereal products - Determination of total fat content

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Methods Type: Generic Methods
Key data
Number: 136
Analyte: Total Fat Content
Matrix: Cereals and Cereal Products
Year of Approval: 1984
Scope: This International Standard specifies a method for the determination of the total fat content of cereals and cereal products intended for human consumption, including baked products and pasta.

References

  • ICC Standard No. 110/1: Determination of moisture content of cereals and cereal products (Practical method)
  • ICC Standard No. 101/1: Sampling of grains
  • ICC Standard No. 130: Sampling of milled products
  • ICC Standard No. 135: Determination of the moisture content of whole maize kernels

Definition

Total fat content: The whole of the substances extracted by hexane under the operating conditions specified in this International Standard, and expressed as a percentage by mass of the product as received.

 

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