Standard Swedish standard · SS-EN ISO 6321

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

Status: Withdrawn

· Replaced by: SS-EN ISO 6321:2021
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Standard Swedish standard · SS-EN ISO 6321

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

Subjects

Animal and vegetable fats and oils (67.200.10)


Buy this standard

Standard Swedish standard · SS-EN ISO 6321

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002)
Subscribe on standards - Read more Dölj
Price: 875 SEK
standard ikon pdf

PDF

Price: 875 SEK
standard ikon

Paper

Price: 1 400 SEK
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PDF + paper

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Product information

Language: English

Written by: Svenska institutet för standarder

International title:

Article no: STD-32642

Edition: 1

Approved: 6/28/2002

No of pages: 15

Replaced by: SS-EN ISO 6321:2021