NF EN ISO 6321

NF EN ISO 6321

June 2021
Standard Current

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.

View the extract
Main informations

Collections

National standards and national normative documents

Publication date

June 2021

Number of pages

18 p.

Reference

NF EN ISO 6321

ICS Codes

67.200.10   Animal and vegetable fats and oils

Classification index

T60-226

Print number

1

International kinship

European kinship

EN ISO 6321:2021
Sumary
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.

Replaced standards (1)
NF EN ISO 6321
May 2002
Standard Cancelled
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

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.

Table of contents
  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Appareillage
  • 6 Échantillonnage
  • 7 Préparation de l'échantillon pour essai
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe A (normative) Méthode pour les échantillons d'huile de palme
  • Annexe B (informative) Résultats des essais interlaboratoires
  • Bibliographie
ZOOM ON ... the Requirements department
To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

With Requirements, quickly access the main part of the normative text!

With Requirements, quickly access the main part of the normative text!
What is the Redline format?
The Redline + service - standards comparator allows you to easily and simply identify major changes between the current standard and its last canceled version.

At a glance, you will be able to identify the additions, deletions or modifications to a text, table, figure and formula.
At a glance, you will be able to identify the additions, deletions or modifications to a text, table, figure and formula

The Redlines + service is offered to you on the collection of French standards in force, in French language and in HTML and PDF format.

For an overview of the service, click on View a standard in redline format
Need to identify, monitor and decipher standards?

COBAZ is the simple and effective solution to meet the normative needs related to your activity, in France and abroad.

Available by subscription, CObaz is THE modular solution to compose according to your needs today and tomorrow. Quickly discover CObaz!

Request your free, no-obligation live demo

I discover COBAZ