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>BSI Standards >67 FOOD TECHNOLOGY>67.200 Edible oils and fats. Oilseeds>67.200.10 Animal and vegetable fats and oils>BS 684-1.5:1987 Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point
immediate downloadReleased: 1987-10-30
BS 684-1.5:1987 Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point

BS 684-1.5:1987

Methods of analysis of fats and fatty oils. Physical methods Determination of cloud point

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Standard number:BS 684-1.5:1987
Pages:10
Released:1987-10-30
ISBN:0 580 16170 6
Status:Standard
DESCRIPTION

BS 684-1.5:1987


This standard BS 684-1.5:1987 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 three methods for the determination of the cloud point of fats which are liquid at ambient temperatures.

Method 2 is applicable when the expected cloud point is within 5 °C of ambient temperature.

Method 2 is applicable when the expected cloud point is within 5 °C of ambient temperature.

Method 3 is applicable when cloudiness occurs on storage.

NOTE The titles of the publications referred to in this Section are given on the inside back cover.


Either cooling of the sample, observation of the point at which cloudiness occurs and recording the temperature, or storage at a predetermined temperature and recording the time taken for cloudiness to occur.
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