BS EN ISO 6321:2021 PDF

What is ISO 6321 about?

ISO 6321 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). Note: If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

Who is ISO 6321 for?

ISO 6321 on animal and vegetable fats and oils is relevant to:

Animal and vegetable fats and oil manufacturers and suppliers

Food and cosmetic industry