GB/T 12766-2026 Animal fat and oils—Determination of melting point English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS
National Standard of the People's Republic of China
GB/T 12766-2026
Animal fat and oils - Determination of melting point
动物油脂 熔点测定
Issue date: 2026-02-27 Implementation date: 2026-09-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Capillary visual method
5 Melting point apparatus method
Animal fats — Determination of melting point
1 Scope
This document describes the capillary visual method and the melting point apparatus method for the determination of the melting point of animal fats that solidify at room temperature.
This document applies to the determination of the melting point of animal fats that solidify at room temperature.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative reference. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 6682 Water for analytical laboratory use — Specification and test methods
GB/T 15687 Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
No terms and definitions need to be defined in this document.
4 Capillary visual method
4.1 Principle
Under ambient conditions not exceeding 25 °C, a capillary tube containing a solidified fat column is immersed in water to a specified depth. The temperature is raised at a specified rate. The temperature at which the fat column begins to rise in the capillary tube is observed and recorded as the melting point.
4.2 Reagents and materials
Unless otherwise stated, all reagents used shall be of chemically pure grade. The water used for the test shall comply with Grade 3 water specified in GB/T 6682.
4.2.1 Reagent
Acetone (CH₃COCH₃): 13.5 mol/L.
4.2.2 Preparation of reagents
4.2.2.1 Chromic acid cleaning solution (0.928 mol/L): Dissolve 20 g of potassium dichromate in 40 mL of distilled water, heating to about 60 °C to facilitate dissolution. While stirring, slowly add 400 mL of concentrated sulfuric acid. Mix well, and after cooling, transfer to a cleaning solution bottle for later use.
4.2.2.2 Preparation of ice salt water: Weigh 15 g of sodium chloride into a 250 mL beaker, add 100 mL of distilled water, and stir to mix. Add an appropriate amount of ice cubes to control the temperature of the ice salt water between -12 °C and -10 °C.
4.2.3 Material
Ice pack: approximately 8 cm × 10 cm.
4.3 Apparatus
4.3.1 Electric drying oven
Capable of being controlled between 25 °C and 100 °C.
4.3.2 Constant temperature water bath
Capable of being controlled between 25 °C and 100 °C.
4.3.3 Capillary tubes
Homogeneous thin walled capillary tubes, open at both ends, with an internal diameter of 0.90 mm to 1.20 mm, an external diameter of 1.20 mm to 1.80 mm, a wall thickness of 0.15 mm to 0.30 mm, and a length of 50.00 mm to 70.00 mm. Before use, the capillary tubes shall be thoroughly cleaned sequentially with chromic acid cleaning solution, water and acetone, and then dried in an oven.
4.3.4 Mercury thermometer
Calibrated, with graduations of 0.1 °C and a scale range of 0 °C to 100 °C.
4.3.5 Cooling device
4.3.5.1 Constant temperature cold water bath or refrigerator capable of controlling the temperature between 4 °C and 10 °C.
4.3.5.2 Ice salt water capable of controlling the temperature between -12 °C and -10 °C.
4.3.6 Heat source
Capable of achieving a temperature rise rate of 3 °C/min to 4 °C/min, using a heating device or apparatus with adjustable heating rate, such as a heating magnetic stirrer.
4.4 Test sample preparation
The test sample shall be prepared according to GB/T 15687.
4.5 Procedure
4.5.1 Filling the capillary tubes
Weigh approximately 20 g of the fat test sample (see 4.4) into a beaker. Place it in an electric drying oven or constant temperature water bath at a temperature 5 °C to 10 °C above its melting point to melt it as quickly as possible. After mixing evenly, take two capillary tubes and draw up the test sample to a height of 10 mm ± 2 mm, ensuring the heights are consistent and avoiding the intake of air bubbles. Quickly wipe off any test sample adhering to the external surface of the capillary tubes with filter paper, and immediately cool the side of the filled portion of the capillary tubes against an ice pack for a few seconds until the test sample solidifies. Then place the capillary tubes in a constant temperature cold water bath or refrigerator at 4 °C to 10 °C (see 4.3.5.1) for about 16 h, or cool them in ice salt water at -12 °C to -10 °C (see 4.3.5.2) for 5 min.
4.5.2 Determination
4.5.2.1 Quickly attach the two cooled capillary tubes containing the test sample and the thermometer together with rubber rings on both sides of the thermometer, so that the fat column near the bottom of the capillary tubes is level with the bottom of the thermometer. Avoid transferring body heat to the fat test sample.
4.5.2.2 Fill a beaker halfway with distilled water that has been previously boiled and cooled to 15 °C. Then, clamp the thermometer with the attached capillary tubes using a stand and suspend it in the water, ensuring that the bottoms of the capillary tubes and the thermometer are immersed 30 mm below the water surface.
4.5.2.3 Adjust the starting temperature of the heat source to 25 °C (below the expected melting point). Stir gently with a stirrer to maintain uniform temperature. Allow the water temperature to rise slowly so that the heating rate at the beginning is 3 °C/min to 4 °C/min. When approaching the melting point, reduce the heating rate to 0.5 °C/min.
4.5.2.4 Record the temperature at which the fat column begins to rise in each capillary tube. Calculate the average of the two temperatures. Take this average value as the result of a single determination.
4.5.3 Number of determinations
Standard
GB/T 12766-2026 Animal fat and oils—Determination of melting point (English Version)
Standard No.
GB/T 12766-2026
Status
to be valid
Language
English
File Format
PDF
Word Count
5000 words
Price(USD)
150.0
Implemented on
2026-9-1
Delivery
via email in 1~3 business day
Detail of GB/T 12766-2026
Standard No.
GB/T 12766-2026
English Name
Animal fat and oils—Determination of melting point
GB/T 12766-2026 Animal fat and oils—Determination of melting point English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS
National Standard of the People's Republic of China
GB/T 12766-2026
Animal fat and oils - Determination of melting point
动物油脂 熔点测定
Issue date: 2026-02-27 Implementation date: 2026-09-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Capillary visual method
5 Melting point apparatus method
Animal fats — Determination of melting point
1 Scope
This document describes the capillary visual method and the melting point apparatus method for the determination of the melting point of animal fats that solidify at room temperature.
This document applies to the determination of the melting point of animal fats that solidify at room temperature.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative reference. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 6682 Water for analytical laboratory use — Specification and test methods
GB/T 15687 Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
No terms and definitions need to be defined in this document.
4 Capillary visual method
4.1 Principle
Under ambient conditions not exceeding 25 °C, a capillary tube containing a solidified fat column is immersed in water to a specified depth. The temperature is raised at a specified rate. The temperature at which the fat column begins to rise in the capillary tube is observed and recorded as the melting point.
4.2 Reagents and materials
Unless otherwise stated, all reagents used shall be of chemically pure grade. The water used for the test shall comply with Grade 3 water specified in GB/T 6682.
4.2.1 Reagent
Acetone (CH₃COCH₃): 13.5 mol/L.
4.2.2 Preparation of reagents
4.2.2.1 Chromic acid cleaning solution (0.928 mol/L): Dissolve 20 g of potassium dichromate in 40 mL of distilled water, heating to about 60 °C to facilitate dissolution. While stirring, slowly add 400 mL of concentrated sulfuric acid. Mix well, and after cooling, transfer to a cleaning solution bottle for later use.
4.2.2.2 Preparation of ice salt water: Weigh 15 g of sodium chloride into a 250 mL beaker, add 100 mL of distilled water, and stir to mix. Add an appropriate amount of ice cubes to control the temperature of the ice salt water between -12 °C and -10 °C.
4.2.3 Material
Ice pack: approximately 8 cm × 10 cm.
4.3 Apparatus
4.3.1 Electric drying oven
Capable of being controlled between 25 °C and 100 °C.
4.3.2 Constant temperature water bath
Capable of being controlled between 25 °C and 100 °C.
4.3.3 Capillary tubes
Homogeneous thin walled capillary tubes, open at both ends, with an internal diameter of 0.90 mm to 1.20 mm, an external diameter of 1.20 mm to 1.80 mm, a wall thickness of 0.15 mm to 0.30 mm, and a length of 50.00 mm to 70.00 mm. Before use, the capillary tubes shall be thoroughly cleaned sequentially with chromic acid cleaning solution, water and acetone, and then dried in an oven.
4.3.4 Mercury thermometer
Calibrated, with graduations of 0.1 °C and a scale range of 0 °C to 100 °C.
4.3.5 Cooling device
4.3.5.1 Constant temperature cold water bath or refrigerator capable of controlling the temperature between 4 °C and 10 °C.
4.3.5.2 Ice salt water capable of controlling the temperature between -12 °C and -10 °C.
4.3.6 Heat source
Capable of achieving a temperature rise rate of 3 °C/min to 4 °C/min, using a heating device or apparatus with adjustable heating rate, such as a heating magnetic stirrer.
4.4 Test sample preparation
The test sample shall be prepared according to GB/T 15687.
4.5 Procedure
4.5.1 Filling the capillary tubes
Weigh approximately 20 g of the fat test sample (see 4.4) into a beaker. Place it in an electric drying oven or constant temperature water bath at a temperature 5 °C to 10 °C above its melting point to melt it as quickly as possible. After mixing evenly, take two capillary tubes and draw up the test sample to a height of 10 mm ± 2 mm, ensuring the heights are consistent and avoiding the intake of air bubbles. Quickly wipe off any test sample adhering to the external surface of the capillary tubes with filter paper, and immediately cool the side of the filled portion of the capillary tubes against an ice pack for a few seconds until the test sample solidifies. Then place the capillary tubes in a constant temperature cold water bath or refrigerator at 4 °C to 10 °C (see 4.3.5.1) for about 16 h, or cool them in ice salt water at -12 °C to -10 °C (see 4.3.5.2) for 5 min.
4.5.2 Determination
4.5.2.1 Quickly attach the two cooled capillary tubes containing the test sample and the thermometer together with rubber rings on both sides of the thermometer, so that the fat column near the bottom of the capillary tubes is level with the bottom of the thermometer. Avoid transferring body heat to the fat test sample.
4.5.2.2 Fill a beaker halfway with distilled water that has been previously boiled and cooled to 15 °C. Then, clamp the thermometer with the attached capillary tubes using a stand and suspend it in the water, ensuring that the bottoms of the capillary tubes and the thermometer are immersed 30 mm below the water surface.
4.5.2.3 Adjust the starting temperature of the heat source to 25 °C (below the expected melting point). Stir gently with a stirrer to maintain uniform temperature. Allow the water temperature to rise slowly so that the heating rate at the beginning is 3 °C/min to 4 °C/min. When approaching the melting point, reduce the heating rate to 0.5 °C/min.
4.5.2.4 Record the temperature at which the fat column begins to rise in each capillary tube. Calculate the average of the two temperatures. Take this average value as the result of a single determination.
4.5.3 Number of determinations
