Don't have a credit card? Never mind we support BANK TRANSFER .

PRICES include / exclude VAT
>BSI Standards >67 FOOD TECHNOLOGY>67.200 Edible oils and fats. Oilseeds>67.200.10 Animal and vegetable fats and oils>BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods Determination of penetration value
immediate downloadReleased: 1976-10-29
BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods Determination of penetration value

BS 684-1.11:1976

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

Format
Availability
Price and currency
English Secure PDF
Immediate download
Printable - You are authorized to print 1 copy
155.44 EUR
English Hardcopy
In stock
155.44 EUR
Standard number:BS 684-1.11:1976
Pages:8
Released:1976-10-29
ISBN:0 580 09165 1
Status:Standard
DESCRIPTION

BS 684-1.11:1976


This standard BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods is classified in these ICS categories:
  • 67.200.10 Animal and vegetable fats and oils

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.