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Norm
ÖNORM EN ISO 6321
Issue date: 2021 10 01
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
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 ...
Valid
Publisher:
Austrian Standards International
Format:
Digital | 17 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
ICS
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.
ÖNORM EN ISO 6321
2021 10 01
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip p...
Norm
↖
ÖNORM EN ISO 6321
2002 06 01
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip po...
Norm
ÖNORM N 3001
1991 05 01
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip po...
Norm
Norm
Issue date :
2021 06 08
Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point
