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BSI BS 684-1.11:1976

Methods of analysis of fats and fatty oils. Physical methods -- Determination of penetration value
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BSI BS 684-1.11:1976

Methods of analysis of fats and fatty oils. Physical methods -- Determination of penetration value

PUBLISH DATE 1976
PAGES 4
BSI BS 684-1.11:1976

This Section describes two methods for the determination of penetration value.

The procedure described in method 1 is based on the appropriate parts of ISO 2137 and the corresponding appropriate parts of IP 50/59 “Standard method of test for cone penetration of lubricating grease” and is suitable for fats such as margarine, butter and shortenings.

The modified procedure described in method 2, using a needle identical to that described in IP 49/67 “Penetration of bitumen”, is suitable for hard confectionary butters, cocoa butter, chocolate, etc.

SDO BSI: British Standards Institution
Document Number 684-1.11
Publication Date Oct. 29, 1976
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/307
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