Methods of analysis of fats and fatty oils. Physical methods - Determination of cloud point
Methods of analysis of fats and fatty oils. Physical methods - Determination of cloud point
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What is BS 684-1.5- Determination of cloud point of fats and fatty oils about?
BS 684 is a British standard on methods of analysis of fats and fatty oils that discusses the determination of cloud point of fats and fatty oils to understand the flow characteristics of fats and fatty oils. BS 684-1.5 is the fifth subpart of the first part of the BS 684 series that describes three methods for the determination of the cloud point of fats which are liquid at ambient temperatures. Method 1 is applicable when the expected cloud point is more than 5 °C below 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.
Who is BS 684-1.5- Determination of cloud point of fats and fatty oils for ?
BS 684-1.5 on the determination of cloud point of fats and fatty oils is useful for:
Food scientists Edible oil manufacturers Food technologists Food laboratories Food health and safety departments
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