The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.
Status : WithdrawnPublication date : 1989-06
Edition : 2Number of pages : 2
Technical Committee:Animal and vegetable fats and oils