BS 684-1.5:1987
Current
The latest, up-to-date edition.
Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point
Hardcopy , PDF
English
30-10-1987
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Either cooling of the sample, observation of the point at which cloudiness occurs and recording the temperature, or storage at a predetermined temperature and recording the time taken for cloudiness to occur.
| Committee |
AW/307
|
| DevelopmentNote |
Supersedes 86/50960 DC and BS 684-1(1976). (09/2005) Reviewed and confirmed by BSI, February 2011. (01/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Section describes three methods for the determination of the cloud point of fats which are liquid at ambient temperatures.
Method 2 is applicable when the expected cloud point is within 5 °C of ambient temperature.
Method 2 is applicable when the expected cloud point is within 5 °C of ambient temperature.
Method 3 is applicable when cloudiness occurs on storage.
NOTE The titles of the publications referred to in this Section are given on the inside back cover.
| BS 684-0:1982 | Methods of analysis of fats and fatty oils General introduction |
| BS 627:1982 | Methods for sampling animal and vegetable fats and oils |
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