SS-EN-ISO-6321 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002)

SS-EN-ISO-6321 - EDITION 1 - CURRENT


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This International Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter). - Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism. - Method B is applicable to all animal and vegetable fats which are solid at ambient temperature, and is the method to be used for fats whose polymorphic behaviour is unknown. A method for the determination of the melting point of palm oil samples is given in annex A. NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. NOTE 2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

To find similar documents by classification:

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Designation Name

SS-EN ISO 6321

Revision Level

EDITION 1

Status

Current

Publication Date

June 28, 2002

Language(s)

English

Page Count

15

International Equivalent

EN ISO 6321:2002 IDT* ISO 6321:2002 IDT