BS 684-1.13:1976
Current
The latest, up-to-date edition.
Methods of analysis of fats and fatty oils. Physical methods Determination of cooling curve
Hardcopy , PDF
English
29-10-1976
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Presents two methods for determination of cooling curve of cocoa butter and similar fats. Method 1 requires a sample of at least 80g and is preferred. Method 2 requires a sample of only 15g and may be used when there is insufficient sample available for method 1. The results of these two procedures are not interchangeable.
| Committee |
AW/307
|
| DevelopmentNote |
Supersedes 74/50395 DC (09/2005) Reviewed and confirmed by BSI, February 2011. (01/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This Section describes two methods for the determination of the cooling curve of cocoa butter and similar fats. Method 1 describes a procedure requiring a sample of at least 80 g and is preferred. Method 2 requires a sample of only 15 g and describes a procedure that may be used when there is insufficient sample available for method 1. The results of these two procedures are not interchangeable.
| BS 684-0:1982 | Methods of analysis of fats and fatty oils General introduction |
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