The usual method is to heat at 105 degrees celsius for 24 hours and measure weight loss. But if it melts, use a lower temperature for longer.

how much low??

any reference ???

like AOAC, ASTP??? 

You may use a vacuum oven to prevent melting and follow the protocol given for palm syrup, like 6h at 60°C and 70 mmHg as in http://www.thaiscience.info/journals/Article/AFAI/10850496.pdf

You  can start with an experimental method with 60°C and go on increasing it by 10°C and see the result.

I have already done that,

i just need some standard to use as reference to support my experiment ?

plz guide