NF EN ISO 6321
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
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.
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.
La présente Norme internationale spécifie deux méthodes de détermination du point de fusion en tube capillaire ouvert, des corps gras d'origines animale et végétale : - La méthode A est applicable uniquement aux corps gras d'origines animale et végétale solides à température ambiante et qui ne présentent pas un polymorphisme prononcé, - La méthode B est applicable à tous les corps gras d'origines animale et végétale solides à température ambiante, et est à utiliser pour les corps gras dont le comportement polymorphique est inconnu. Une méthode pour la détermination du point de fusion d'échantillons d'huile de palme est donnée dans l'annexe A.
- Avant-propos
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1 Domaine d'application
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2 Références normatives
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3 Termes et définitions
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4 Principe
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5 Appareillage
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6 Échantillonnage
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7 Préparation de l'échantillon pour essai
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8 Mode opératoire
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9 Expression des résultats
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10 Fidélité
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11 Rapport d'essai
- Annexe A (normative) Méthode pour les échantillons d'huile de palme
- Annexe B (informative) Résultats des essais interlaboratoires
- Bibliographie
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