Name: NBN EN ISO 6321 : 2002
Brand: NBN

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT)

Published date

12-01-2013

Publisher

Belgian Standards

Foreword
1 Scope
2 Normative reference
3 Term and definition
4 Principle
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) Method for palm oil samples
Annex B (informative) Results of interlaboratory tests

Defines 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. - 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.

DocumentType	Standard
PublisherName	Belgian Standards
Status	Current

Standards	Relationship
BS EN ISO 6321:2002	Identical
UNE-EN ISO 6321:2003	Identical
ONORM EN ISO 6321 : 2002	Identical
UNI EN ISO 6321 : 2005	Identical
I.S. EN ISO 6321:2002	Identical
NF EN ISO 6321 : 2002	Identical
ISO 6321:2002	Identical
EN ISO 6321:2002	Identical
SN EN ISO 6321 : 2002	Identical
DIN EN ISO 6321:2002-07	Identical

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NBN EN ISO 6321 : 2002

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT)

Table of Contents

Abstract

General Product Information

International Equivalents

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