GB/T 24892-2010

Active

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

动植物油脂在开口毛细管中熔点(滑点)的测定

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Active

Issue Date

2010-06-30

Implementation

2011-01-01

Centralized Committee

国家粮食和储备局

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies a method for determining the slip melting point of animal and vegetable fats and oils using an open capillary tube. It is applied in the food industry and quality control laboratories to assess the melting behavior of fats, such as butter, lard, or palm oil, which is critical for product consistency and processing. The method is particularly relevant for verifying purity and detecting adulteration in edible oils and fats.

Related Standards

NY/T 1273--2007 Low Erucic Acid Rapeseed Salad Oil NY/T 601-2002 Sunflower seed for oil processing GB/T 1535-2003 Soya bean oil GB/T 1534-2003 Peanut oil GB/T 1536-2004 Rapeseed oil GB/T 19112-2003 Rice bran oil GB/T 19111-2003 Maize oil GB/T 1537-2003 Cottonseed oil

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.