ISO 662:2016规定了通过干燥测定动物或植物脂肪和油的水分和挥发物含量的两种方法: -方法A，使用砂浴或加热板； -方法B，使用干燥箱。 方法A适用于所有脂肪和油。 方法B仅适用于酸值小于4的非干燥脂肪和油。在任何情况下都不能用这种方法分析月桂油。 牛奶和奶制品（或从牛奶和奶制品中获得的脂肪）不在本国际标准的范围内。

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.