Methods of analysis of fats and fatty oils. Physical methods - Determination of titre
Methods of analysis of fats and fatty oils. Physical methods - Determination of titre
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What is BS 684-1.6- Determination of the titre of animal and vegetable oils about?
BS 684 is a British standard on methods of analysis of fats and fatty oil that discusses the determination of titre in animal and vegetable oils to ensure animal and vegetable oils are safe for consumption. BS 684-1.6 is the sixth subpart of the first part of the BS 684 series that specifies a method for the preparation of the water-insoluble fatty acids of animal and vegetable fats and oils and the determination of their solidification temperature called conventionally the titre of the fat or oil. Note: The method under BS 684-1.6 is not applicable to fats and oils the titre of which is below 30 °C.
Who is BS 684-1.6- Determination of the titre of animal and vegetable oils for ?
BS 684-1.6 on the determination of titre in animal and vegetable oils is useful for:
Animal and vegetable oil manufacturers Food scientists Food technologists Food laboratories Food health and safety departments
Why should...
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