ISO 6321:2021
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils Determination of melting point in open capillary tubes Slip point
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French, English
08-06-2021
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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.
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNI EN ISO 6321:2021 | Identical |
| SN EN ISO 6321:2021 | Identical |
| ÖNORM EN ISO 6321:2021 10 01 | Identical |
| NF EN ISO 6321:2021 | Identical |
| PN-EN ISO 6321:2021-12 | Identical |
| UNE-EN ISO 6321:2022 | Identical |
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