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ISO 6321:2021

Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point

General information
Valid from 08.06.2021
Directives or regulations
None
Standard history
Status
Date
Type
Name
08.06.2021
Main
14.03.2002
Main
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 Annex A shall be used. NOTE 1   If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. NOTE 2   Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.
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