BS 684-1.11:1976

This standard BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods is classified in these ICS categories:

• 67.200.10 Animal and vegetable fats and oils

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.