GB/T 24892-2010 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)
1 Scope
This 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 (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 melting point (slip point).
- 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.
A method for the determination of the melting point of palm oil samples is given in annex A.
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.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below.
GB/T 15687 Animal and vegetable fats and oils - Preparation of test sample (GB/T 15687-2008, ISO 661:2003, IDT)
3 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
melting point (in open capillary tubes)
slip point
temperature at which a column of fat in an open capillary tube commences to rise under the conditions specified in this standard
Foreword I 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Apparatus 6 Sampling 7 Preparation of test sample 8 Procedure 9 Expression of results 10 Precision 11 Test report Annex A (Normative) Method for palm oil samples Annex B (Informative) Results of interlaboratory tests Bibliography
GB/T 24892-2010 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)
1 Scope
This 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 (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 melting point (slip point).
- 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.
A method for the determination of the melting point of palm oil samples is given in annex A.
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.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below.
GB/T 15687 Animal and vegetable fats and oils - Preparation of test sample (GB/T 15687-2008, ISO 661:2003, IDT)
3 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
melting point (in open capillary tubes)
slip point
temperature at which a column of fat in an open capillary tube commences to rise under the conditions specified in this standard
Contents of GB/T 24892-2010
Foreword I
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (Normative) Method for palm oil samples
Annex B (Informative) Results of interlaboratory tests
Bibliography
