DIN EN ISO 6321:2021-09
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021); German version EN ISO 6321:2021
| Fecha edición: |
2021-09-01
En Vigor
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|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This standard 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. |
| Keywords: | Agricultural products|Animal fats|Animal oils|Capillary tubes|Definitions|Determination|Fats|Food products|Laboratory testing|Melting point|Oils|Open|Samples|Test performance|Vegetable fats|Vegetable oils |
| ICS: | 67.200.10 - Aceites y grasas de origen animal y vegetal |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 6321:2021 Idéntica ISO 6321:2021 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 6321:2002-07 Reemplaza a DIN EN ISO 6321:2021-01 |
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