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ČSN EN ISO 6321 (588755)
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
Translate name
STANDARD published on 1.12.2021
The information about the standard:
Designation standards: ČSN EN ISO 6321
Classification mark: 588755
Catalog number: 513171
Publication date standards: 1.12.2021
SKU: NS-1043044
The number of pages: 24
Approximate weight : 72 g (0.16 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
The category - similar standards:
Annotation of standard text ČSN EN ISO 6321 (588755):
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
Preview of the standard ČSN EN ISO 6321 (588755)
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