EN ISO 6321:2021
(Main)Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
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.
Tierische und pflanzliche Fette und Öle - Bestimmung des Schmelzpunktes in offenen Kapillarröhrchen - Steigschmelzpunkt (ISO 6321:2021)
Dieses Dokument legt zwei Verfahren zur Bestimmung des Schmelzpunktes von tierischen und pflanzlichen Fetten und Ölen (im Folgenden als Fette bezeichnet) in offenen Kapillarröhrchen fest, allgemein bekannt als Steigschmelzpunkt.
- Verfahren A ist nur auf tierische und pflanzliche Fette anwendbar, die bei Umgebungstemperatur fest sind und keine ausgeprägte Polymorphie zeigen.
- Verfahren B ist auf alle tierischen und pflanzlichen Fette anwendbar, die bei Umgebungstemperatur fest sind, und ist das Verfahren, das auf Fette mit unbekanntem polymorphem Verhalten anwendbar ist.
Zur Bestimmung des Schmelzpunktes von Palmölproben ist das in Anhang A angegebene Verfahren anzuwenden.
ANMERKUNG 1 Bei Anwendung auf Fette mit ausgeprägter Polymorphie führt Verfahren A zu anderen und weniger zufriedenstellenden Ergebnissen als Verfahren B.
ANMERKUNG 2 Fette mit ausgeprägter Polymorphie sind hauptsächlich Kakaobutter und Fette, die merkliche Mengen an 2-ungesättigten, 1,3-gesättigten Triacylglycerinen enthalten.
Corps gras d’origines animale et végétale - Détermination du point de fusion en tube capillaire ouvert (ISO 6321:2021)
Le présent document spécifie deux méthodes de détermination du point de fusion en tube capillaire ouvert, couramment appelé «point de fusion par glissement», des corps gras d’origines animale et végétale (désignés ci-après par «corps gras »).
— La méthode A est applicable uniquement aux corps gras d’origines animale et végétale solides à température ambiante et qui ne présentent pas un polymorphisme prononcé.
— La méthode B est applicable à tous les corps gras d’origines animale et végétale solides à température ambiante, et est à utiliser pour les corps gras dont le comportement polymorphique est inconnu.
Pour la détermination du point de fusion par glissement d’échantillons d’huile de palme, la méthode donnée dans l’Annexe A doit être appliquée.
NOTE 1 La méthode A appliquée aux corps gras à polymorphisme prononcé donne des résultats différents et moins satisfaisants que ceux obtenus avec la méthode B.
NOTE 2 Les corps gras présentant un polymorphisme prononcé sont principalement le beurre de cacao et les corps gras contenant des quantités notables de triacylglycérol insaturé-2, saturé-1,3.
Rastlinske in živalske maščobe ter olja - Določanje tališča v odprtih kapilarnih cevkah - Točka zdrsa (ISO 6321:2021)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2021
Nadomešča:
SIST EN ISO 6321:2002
Rastlinske in živalske maščobe ter olja - Določanje tališča v odprtih kapilarnih
cevkah - Točka zdrsa (ISO 6321:2021)
Animal and vegetable fats and oils - Determination of melting point in open capillary
tubes - Slip point (ISO 6321:2021)
Tierische und pflanzliche Fette und Öle - Bestimmung des Schmelzpunktes in offenen
Kapillarröhrchen (ISO 6321:2021)
Corps gras d’origines animale et végétale - Détermination du point de fusion en tube
capillaire ouvert (ISO 6321:2021)
Ta slovenski standard je istoveten z: EN ISO 6321:2021
ICS:
67.200.10 Rastlinske in živalske Animal and vegetable fats
maščobe in olja and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 6321
EUROPEAN STANDARD
NORME EUROPÉENNE
June 2021
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 6321:2002
English Version
Animal and vegetable fats and oils - Determination of
melting point in open capillary tubes - Slip point (ISO
6321:2021)
Corps gras d'origines animale et végétale - Tierische und pflanzliche Fette und Öle - Bestimmung
Détermination du point de fusion en tube capillaire des Schmelzpunktes in offenen Kapillarröhrchen (ISO
ouvert (ISO 6321:2021) 6321:2021)
This European Standard was approved by CEN on 18 May 2021.
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 CEN-CENELEC 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 CEN-CENELEC Management
Centre has the same status as the official versions.
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COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6321:2021 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 6321:2021) has been prepared by Technical Committee ISO/TC 34 "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 December 2021, and conflicting national standards
shall be withdrawn at the latest by December 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 6321:2002.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 6321:2021 has been approved by CEN as EN ISO 6321:2021 without any modification.
INTERNATIONAL ISO
STANDARD 6321
Third edition
2021-06
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 — Point de glissement
Reference number
ISO 6321:2021(E)
©
ISO 2021
ISO 6321:2021(E)
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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Published in Switzerland
ii © ISO 2021 – All rights reserved
ISO 6321:2021(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 2
6 Sampling . 4
7 Preparation of test sample . 4
8 Procedure. 5
8.1 Preparation of the capillary tubes for method A . 5
8.2 Preparation of the capillary tubes for method B . 5
8.3 Determination . 5
8.4 Number of determinations . 6
9 Expression of results . 6
10 Precision . 6
10.1 Interlaboratory tests . 6
10.2 Repeatability . 6
11 Test report . 6
Annex A (normative) Method for palm oil samples . 7
Annex B (informative) Results of interlaboratory tests. 8
Bibliography .11
ISO 6321:2021(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.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11,
Animal and vegetable fats and oils, in collaboration with the European Committee for Standardization
(CEN) Technical Committee CEN/TC 307, Oilseeds, vegetable and animal fats and oils and their by-products
— Methods of sampling and analysis, in accordance with the Agreement on technical cooperation
between ISO and CEN (Vienna Agreement).
This third edition cancels and replaces the second edition (ISO 6321:2002), which has been technically
revised.
The main changes compared to the previous edition are as follows:
— the requirement to measure the diameters of each capillary tube has been removed, and
— a footnote stating suggested suppliers of suitable capillary tubes has been included.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved
INTERNATIONAL STANDARD ISO 6321:2021(E)
Animal and vegetable fats and oils — Determination of
melting point in open capillary tubes — Slip point
1 Scope
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.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
...
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