Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point

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Hardcopy , PDF

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English

Published date

30-10-1987

Publisher

British Standards Institution

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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.

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 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.

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	BS 684-1-1.5:1976

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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BS 684-1.5:1987

Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point

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