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BS EN ISO 6321:2021

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

standard by British Standard / European Standard / International Organization for Standardization , 07/02/2021

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Identical Versions Available

ISO 6321:2021

June 2021
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
- This is the most recent version of this document.

Full 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.

All current amendments available at time of purchase are included with the purchase of this document.

Product Details

Published:: 07/02/2021
ISBN(s):: 9780539146332
Number of Pages:: 18
File Size:: 1 file , 1.2 MB
Same As:: ISO 6321:2021
Product Code(s):: 30424264, 30424264, 30424264
Note:: This product is unavailable in Ukraine, Russia, Belarus

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