BS 684-1.13:1976

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Methods of analysis of fats and fatty oils. Physical methods – Determination of cooling curve

Published By	Publication Date	Number of Pages
BSI	1976	10

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Categories: 67.200.10 - Animal and vegetable fats and oils, BSI

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Description

This Section describes two methods for the determination of the cooling curve of cocoa butter and similar fats. Method 1 describes a procedure requiring a sample of at least 80 g and is preferred. Method 2 requires a sample of only 15 g and describes a procedure that may be used when there is insufficient sample available for method 1. The results of these two procedures are not interchangeable.

Additional information

Status	Confirmed
Pages	10
Publication Date	1976-10-29
ISBN	0 580 09495 2
Standard Number	BS 684-1.13:1976
Title	Methods of analysis of fats and fatty oils. Physical methods – Determination of cooling curve
Descriptors	Cocoa butter, Vegetable fats, Butter, Test equipment, Dimensions, Fats, Testing conditions, Cooling, Crystallization, Solidification, Design, Specimen preparation, Animal fats, Temperature measurement
Publisher	BSI
Committee	AW/307
ICS Codes	67.200.10 - Animal and vegetable fats and oils

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BS 684-1.13:1976

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