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  • ISO
    ISO 6321:2021 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
    Edition: 2021
    $168.34
    / user per year

Content Description

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).

—    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.

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.



About ISO

ISO, the International Organization for Standardization, brings global experts together to agree on the best way of doing things – for anything from making a product to managing a process. As one of the oldest non-governmental international organizations, ISO has enabled trade and cooperation between people and companies all over the world since 1946. The International Standards published by ISO serve to make lives easier, safer and better.
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