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EN ISO 6321:2021

Current

Current

The latest, up-to-date edition.

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)

Published date

23-06-2021

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This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter).— Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.— Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown.For the determination of the slip melting point of palm oil samples the method given in AnnexA shall be used.NOTE1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B.NOTE2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

Committee
CEN/TC 307
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current
Supersedes

Standards Relationship
ISO 6321:2002 Identical
UNI EN ISO 6321:2021 Identical
SN EN ISO 6321:2021 Identical
NF EN ISO 6321:2021 Identical
ÖNORM EN ISO 6321:2021 10 01 Identical
I.S. EN ISO 6321:2021 Identical
PN-EN ISO 6321:2021-12 Identical
UNE-EN ISO 6321:2022 Identical

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