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BS 684-1.13:1976

BS 684-1.13:1976

Current

Current

The latest, up-to-date edition.

Methods of analysis of fats and fatty oils. Physical methods Determination of cooling curve

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

29-10-1976

Publisher

British Standards Institution

NO CONTENTS SECTION

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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Hardcopy - English
PDF - English
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