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ISO 6321:2021

Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point

Jun 8, 2021

General information

90.20     Apr 15, 2026

ISO

ISO/TC 34/SC 11

International Standard

67.200.10  

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Scope

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).
—    Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.
—    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.
NOTE 1   If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B.
NOTE 2   Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 6321:2002

NOW

PUBLISHED
ISO 6321:2021
90.20 Standard under periodical review
Apr 15, 2026

National adoptions

SRPS EN ISO 6321:2021  
ISS

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)

60.60   Standard published

E034-2,11 more

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