SS-EN-ISO-6321 › Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002)
The following bibliographic material is provided to assist you with your purchasing decision:
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:
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
SS-EN ISO 6321
June 28, 2002
EN ISO 6321:2002 IDT* ISO 6321:2002 IDT