ISO 662:2016 specifies two methods for the determination, by drying, of the moisture and volatile matter content of animal or vegetable fats and oils:
- method A, using a sand bath or hotplate
- method B, using a drying oven.
Method A is applicable to all fats and oils.
Method B is applicable only to non-drying fats and oils with an acid value less than 4. Under no circumstances are lauric oils be analysed by this method.
Milk and milk products (or fat obtained from milk and milk products) are excluded from the Scope of this International Standard.