DIN EN ISO 11085:2016-02

This International Standard specifies procedures for the determination of the fat content of cereals, cereal based products, and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits. The choice of the procedure to be used depends on the nature and composition of the material to be analysed and the reason for carrying out the analysis. Procedure A is a method for the determination of directly extractable crude fats and is applicable to all materials, except those included within the scope of procedure B. Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis. Fat is extracted using light petroleum as a solvent and the Randall modification of the Soxhlet method. The test portion is submerged in boiling solvent (hot extraction) prior to rinsing in cold solvent, reducing the time needed for extraction. The solvent dissolves fats, oils, pigments and other soluble substances. After extraction, the solvent is evaporated and recovered by condensation. The resulting fat residue is determined gravimetrically after drying. For total fat determination, the sample is treated under heating with hydrochloric acid. Hydrolysis shall be carried out prior to solvent extraction for chemically or mechanically bound fats. The mixture obtained is cooled and filtered. The residue is washed and dried; then the aforementioned extraction procedure is carried out. For total fat determinations of samples with a "high" fat content (that is at least 100 g/kg), a preliminary extraction is performed before applying procedure B. The document incorporates without any alterations International Standard ISO 11085:2015, which has been prepared by ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 4 "Cereals and pulses" (secretariat: SAC, China). CEN/TC 338 "Cereal and cereal products" (secretariat: AFNOR, France) is responsible for the European Standard. Working Committee NA 057-05-06 AA "Getreide und Getreideerzeugnisse" ("Cereals and cereal products") at DIN Standards Committee Food and Agricultural Products (NAL) is responsible for the German collaboration.