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BS 684-1.13:1976

BS 684-1.13:1976

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Methods of analysis of fats and fatty oils. Physical methods Determination of cooling curve

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

29-10-1976

Publisher

British Standards Institution

NO CONTENTS SECTION

Presents two methods for determination of cooling curve of cocoa butter and similar fats. Method 1 requires a sample of at least 80g and is preferred. Method 2 requires a sample of only 15g and may be used when there is insufficient sample available for method 1. The results of these two procedures are not interchangeable.

This Section describes two methods for the determination of the cooling curve of cocoa butter and similar fats. Method 1 describes a procedure requiring a sample of at least 80 g and is preferred. Method 2 requires a sample of only 15 g and describes a procedure that may be used when there is insufficient sample available for method 1. The results of these two procedures are not interchangeable.

Committee
AW/307
DevelopmentNote
Supersedes 74/50395 DC (09/2005) Reviewed and confirmed by BSI, February 2011. (01/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current

BS 684-0:1982 Methods of analysis of fats and fatty oils General introduction

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Hardcopy - English
PDF - English
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