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BSI BS 684-1.13:1976

Methods of analysis of fats and fatty oils. Physical methods -- Determination of cooling curve
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BSI BS 684-1.13:1976

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

PUBLISH DATE 1976
PAGES 4
BSI BS 684-1.13:1976

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.

SDO BSI: British Standards Institution
Document Number 684-1.13
Publication Date Oct. 29, 1976
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/307
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