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  • BSI
    BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods - Determination of penetration value
    Edition: 1976
    $281.30
    / user per year

Description of BS 684-1.11:1976 1976

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.



Standard NumberBS 684-1.11:1976
TitleMethods of analysis of fats and fatty oils. Physical methods - Determination of penetration value
StatusConfirmed
Publication Date1976-10-29
Related National Standard OfISO 2137
DescriptorsConfectionery, Mechanical testing, Design, Butter, Dimensions, Penetration tests, Animal fats, Testing conditions, Vegetable fats, Test equipment, Fats, Specimen preparation
ICS67.200.10 Animal and vegetable fats and oils
CommitteeAW/307
ISBN0 580 09165 1
PublisherBSI
Pages8

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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