8.1. Sampling
Sampling shall be done in accordance with the provisions of ISO 5555:2001, Animal and vegetable fats and oils Sampling.
8.2. Analysis
To ensure compliance with this quality standard, the samples selected as specified in clause 9 shall be tested in accordance with the appropriate testing procedures:
Test parameter
| Method
|
Determination of moisture content | AOAS 920.116 IUPAC 2.60 ISO 662.1998
|
Determination of free fatty acid
content: acid value and acidity
| |
Determination of relative density | |
Determination of saponification value | |
Determination of iodine value | |
Determination of peroxide value | AOCS cd. 8b – 90 IUPAC 2501 ISO 3960:2005
|
Determination of unsaponifiable matter | ISO 3596-1:1996 IUPAC 2.401
|
Determination of insoluble impurities content
| |
Determination of melting point | |
Determination of lead content (Pb)
| ISO 12193:1994 AOAC 972.25 AOAC 994.02 IUPAC 2632
|
Determination of arsenic content (As) | |