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NS EN ISO 6321 : 1ED 2002

NS EN ISO 6321 : 1ED 2002

Current

Current

The latest, up-to-date edition.

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

Published date

01-12-2013

Publisher

Norwegian Standards (Norges Standardiseringsforbund)

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
Norwegian Standards (Norges Standardiseringsforbund)
Status
Current

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