ISO 6321:2021

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

Published By	Publication Date	Number of Pages
ISO	2021-06	16

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

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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.

Additional information

Published Code	ISO
Published By	International Organization for Standardization
Publication Date	2021-06
Pages Count	16
Language	France
Edition	3
File Size	286.7 KB
ICS Codes	67.200.10 - Animal and vegetable fats and oils

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ISO 6321:2021

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