BS EN ISO 6321:2021 - Animal and Vegetable Fats and Oils

Discover the essential standard for determining the melting point of animal and vegetable fats and oils with the BS EN ISO 6321:2021. This comprehensive document provides a detailed methodology for accurately measuring the melting point in open capillary tubes, known as the slip point, ensuring precision and consistency in your analyses.

Overview

The BS EN ISO 6321:2021 is a crucial standard for professionals in the food and chemical industries, as well as researchers and quality control specialists. Released on July 2, 2021, this standard is the latest in the series, reflecting the most up-to-date practices and methodologies. With a total of 18 pages, it provides a thorough guide to the determination of melting points, a critical parameter in the characterization of fats and oils.

Key Features

• Standard Number: BS EN ISO 6321:2021
• Pages: 18
• Release Date: 2021-07-02
• ISBN: 978 0 539 14633 2
• Status: Standard

Why This Standard is Important

Understanding the melting point of fats and oils is vital for various applications, including food production, cosmetics, and pharmaceuticals. The melting point can influence the texture, stability, and shelf life of products. By adhering to the BS EN ISO 6321:2021 standard, you ensure that your measurements are accurate and reliable, which is essential for maintaining product quality and meeting regulatory requirements.

Applications in Industry

This standard is particularly beneficial for:

• Food Industry: Ensuring the quality and consistency of edible fats and oils.
• Cosmetic Industry: Formulating products with the desired texture and stability.
• Pharmaceutical Industry: Developing and testing products that require precise melting point specifications.

Detailed Methodology

The BS EN ISO 6321:2021 provides a detailed methodology for determining the slip point of fats and oils. This involves the use of open capillary tubes, a technique that is both precise and widely recognized in the industry. The standard outlines the necessary equipment, preparation steps, and procedures to ensure that your results are consistent and reproducible.

Step-by-Step Guidance

With clear, step-by-step instructions, this standard is designed to be user-friendly, even for those new to the process. It includes guidance on:

• Preparing samples and equipment
• Conducting the melting point test
• Interpreting and recording results

Benefits of Compliance

Compliance with the BS EN ISO 6321:2021 standard offers numerous benefits, including:

• Quality Assurance: Ensures that your products meet high-quality standards.
• Regulatory Compliance: Helps you meet industry regulations and standards.
• Customer Satisfaction: Provides confidence to your customers in the quality and consistency of your products.

Conclusion

The BS EN ISO 6321:2021 is an indispensable resource for anyone involved in the analysis and production of animal and vegetable fats and oils. By following this standard, you can achieve accurate and reliable melting point determinations, enhancing the quality and consistency of your products. Whether you are in the food, cosmetic, or pharmaceutical industry, this standard is a valuable tool for ensuring excellence in your operations.

BS EN ISO 6321:2021

This standard BS EN ISO 6321:2021 Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point is classified in these ICS categories:

• 83.120 Reinforced plastics
• 67.200.10 Animal and vegetable fats and oils

This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter).

1. Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.

2. Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown.

For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.