SIST EN ISO 6321:2021

Oznaka standarda: SIST EN ISO 6321:2021
Koda projekta: 00307191
Organizacija: SIST
Naslov (angleški): Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
Naslov (slovenski): Rastlinske in živalske maščobe ter olja - Določanje tališča v odprtih kapilarnih cevkah - Točka zdrsa (ISO 6321:2021)
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Tehnični odbor: KŽP - Kmetijski pridelki in živilski proizvodi
ICS: 67.200.10
Status: Objavljen
Objavljen: 01-Sep-2021
Refer. št. objave: Sporocila 2021-09
Referenčna oznaka: EN ISO 6321:2021
Področje projekta (angleško): 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.
Povezava na standarde
Povezava Ime Datum
Nadomešča SIST EN ISO 6321:2002 - Rastlinske in živalske maščobe in olja - Določevanje tališča v odprtih kapilarnih cevkah (točka zdrsa) (ISO 6321:2002) 01-Sep-2021


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