BS 684-1.11:1976

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Methods of analysis of fats and fatty oils. Physical methods – Determination of penetration value

Published By	Publication Date	Number of Pages
BSI	1976	8

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Categories: 67.200.10 - Animal and vegetable fats and oils, BSI

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Description

This Section describes two methods for the determination of penetration value. The procedure described in method 1 is based on the appropriate parts of ISO 2137 and the corresponding appropriate parts of IP 50/59 “Standard method of test for cone penetration of lubricating grease” and is suitable for fats such as margarine, butter and shortenings. The modified procedure described in method 2, using a needle identical to that described in IP 49/67 “Penetration of bitumen”, is suitable for hard confectionary butters, cocoa butter, chocolate, etc.

Additional information

Status	Confirmed
Pages	8
Publication Date	1976-10-29
ISBN	0 580 09165 1
Related National Standard Of	ISO 2137
Standard Number	BS 684-1.11:1976
Title	Methods of analysis of fats and fatty oils. Physical methods – Determination of penetration value
Descriptors	Confectionery, Mechanical testing, Design, Butter, Dimensions, Penetration tests, Animal fats, Testing conditions, Vegetable fats, Test equipment, Fats, Specimen preparation
Publisher	BSI
Committee	AW/307
ICS Codes	67.200.10 - Animal and vegetable fats and oils

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BS 684-1.11:1976

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