BS 684-1.13:1976

This standard BS 684-1.13:1976 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 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.