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BS EN ISO 6321:2021

BS EN ISO 6321:2021

$102.76

Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point

Published By Publication Date Number of Pages
BSI 2021 18
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This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter).

  1. Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.

  2. 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.

For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.

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.

PDF Catalog

PDF Pages PDF Title
2 National foreword
4 European foreword
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
8 5 Apparatus
10 6 Sampling
7 Preparation of test sample
11 8 Procedure
8.1 Preparation of the capillary tubes for method A
8.2 Preparation of the capillary tubes for method B
8.3 Determination
12 8.4 Number of determinations
9 Expression of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability
11 Test report
13 Annex A (normative) Method for palm oil samples
14 Annex B (informative) Results of interlaboratory tests
17 Bibliography

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BS EN ISO 6321:2021
$102.76