ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT) (ISO 6321:1991, IDT)
This Malaysian Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils.
- 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.
NOTES
1. If applied to fats with pronounced polymorphism method A will give different and less satisfactory results than method 8.
2. Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerol.
