SIST EN ISO 6321:2002

SLOVENSKI STANDARD
SIST EN ISO 6321:2002
01-junij-2002
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD'RORþHYDQMHWDOLãþDYRGSUWLKNDSLODUQLK
FHYNDKWRþND]GUVD,62
Animal and vegetable fats and oils - Determination of melting point in open capillary
tubes (slip point) (ISO 6321:2002)
Tierische und pflanzliche Fette und Öle - Bestimmung des Schmelzpunktes in offenen
Kapillarröhrchen (ISO 6321:2002)
Corps gras d'origines animale et végétale - Détermination du point de fusion en tube
capillaire ouvert (ISO 6321:2002)
Ta slovenski standard je istoveten z: EN ISO 6321:2002
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 6321:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 6321:2002

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SIST EN ISO 6321:2002
EUROPEAN STANDARD
EN ISO 6321
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2002
ICS 67.200.10
English version
Animal and vegetable fats and oils - Determination of melting
point in open capillary tubes (slip point) (ISO 6321:2002)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung des
du point de fusion en tube capillaire ouvert (ISO 6321:2002) Schmelzpunktes in offenen Kapillarröhrchen (ISO
6321:2002)
This European Standard was approved by CEN on 14 December 2001.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2002 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6321:2002 E
worldwide for CEN national Members.

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SIST EN ISO 6321:2002
EN ISO 6321:2002 (E)
CORRECTED  2002-04-17
Foreword
This document (ISO 6321:2002) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 307 "Oilseeds,
vegetable and animal fats and oils and their by-products - Methods of sampling and analysis",
the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication
of an identical text or by endorsement, at the latest by August 2002, and conflicting national
standards shall be withdrawn at the latest by August 2002.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the
United Kingdom.
Endorsement notice
The text of the International Standard ISO 6321:2002 has been approved by CEN as a
European Standard without any modifications.
NOTE Normative references to International Standards are listed in annex ZA (normative).
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SIST EN ISO 6321:2002
EN ISO 6321:2002 (E)
Annex ZA
(normative)
Normative references to international publications with their relevant European
publications
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions
of any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
NOTE Where an International Publication has been modified by common modifications,
indicated by (mod.), the relevant EN/HD applies.
Publication Year Title EN Year
ISO 661 1989 Animal and vegetable fats and oils - EN ISO 661 1995
Preparation of test sample
3

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SIST EN ISO 6321:2002

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SIST EN ISO 6321:2002
INTERNATIONAL ISO
STANDARD 6321
Second edition
2002-02-15
Animal and vegetable fats and oils —
Determination of melting point in open
capillary tubes (slip point)
Corps gras d'origines animale et végétale — Détermination du point de
fusion en tube capillaire ouvert

Reference number
ISO 6321:2002(E)
©
ISO 2002

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SIST EN ISO 6321:2002
ISO 6321:2002(E)
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©
ii ISO 2002 – All rights reserved

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SIST EN ISO 6321:2002
ISO 6321:2002(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 6321 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee
SC 11, Animal and vegetable fats and oils.
This second edition cancels and replaces the first edition (ISO 6321:1991), of which it constitutes a minor revision to
incorporate Amendment 1:1998.
Annex A forms a normative part of this International Standard. Annex B is for information only.
©
ISO 2002 – All rights reserved iii

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SIST EN ISO 6321:2002

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SIST EN ISO 6321:2002
INTERNATIONAL STANDARD ISO 6321:2002(E)
Animal and vegetable fats and oils — Determination of melting
point in open capillary tubes (slip point)
1 Scope
This International 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.
— 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 reference
The following normative document contains provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, this publication do not
apply. However, parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent edition of the normative document indicated below. For undated references,
the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of
currently valid International Standards.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
3 Term and definition
For the purposes of this International Standard, the following term and definition 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 International Standard
4 Principle
A capillary tube containing a column of the fat which has been crystallized under controlled conditions is immersed
to a specified depth in water, the temperature of which is increased at a specified rate. The temperature at which the
column is observed to start rising in the capillary tube is recorded.
©
ISO 2002 – All rights reserved 1

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SIST EN ISO 6321:2002
ISO 6321:2002(E)
5 Apparatus
Usual laboratory apparatus and, in particular, the following.
5.1 Capillary tubes, having uniform walls and which are open at both ends, of internal diameter 1,0 mm to 1,2 mm,
external diameter 1,3 mm to 1,6 mm, wall thickness 0,15 mm to 0,20 mm and length 50 mm to 60 mm.
Check the internal and external diameters of the capillary tubes using a test gauge such as that shown in Figure 1.
Before use, clean the tubes thoroughly by washing them successively with a mixture of chromic acid, water and
acetone, and then dry them in an oven. It is recommended that new tubes be used.
Dimensions in millimetres
Figure 1 — Test gauge for capillary tubes
◦
5.2 Thermometer, graduated in divisions of 0,1 C, calibrated over the range of melting points expected.
5.3 Stirrer, electrical.
5.4 Cooling bath, filled with brine or other non-freezing liquid, thermostatically maintained at a temperature of
◦ ◦
−10 C to −12 C, or filled with a mixture of flaked ice
...