BS EN ISO 8292-1:2010
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils. Determination of solid fat content by pulsed NMR Direct method
Hardcopy , PDF
English
31-10-2010
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
AW/307
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| DevelopmentNote |
Together with BS EN ISO 8292-2, it supersedes BS EN ISO 8292. (10/2010)
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| DocumentType |
Standard
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| Pages |
36
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| PublisherName |
British Standards Institution
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| Status |
Current
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| Supersedes |
This part of ISO 8292 specifies a direct method for the determination of solid fat content in animal and vegetable fats and oils (hereafter designated “fats??) using low-resolution pulsed nuclear magnetic resonance (NMR) spectrometry.
Two alternative thermal pre-treatments are specified: one for general purpose fats not exhibiting pronounced polymorphism and which stabilize mainly in the β′-polymorph; and one for fats similar to cocoa butter which exhibit pronounced polymorphism and stabilize in the β-polymorph. Additional thermal pre-treatments, which may be more suitable for specific purposes, are given in an informative annex.
The direct method is easy to carry out and is reproducible, but is not as accurate as the indirect method due to the approximate method of calculation.
NOTE An indirect method is specified in ISO 8292-2.
| Standards | Relationship |
| ISO 8292-1:2008 | Identical |
| EN ISO 8292-1:2010 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| ISO 8292-2:2008 | Animal and vegetable fats and oils Determination of solid fat content by pulsed NMR Part 2: Indirect method |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 661:2003 | Animal and vegetable fats and oils — Preparation of test sample |
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