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 you use BS 684-1.6-Determination of the titre of animal and vegetable oils?
Titre is constant temperature observed when there is a temporary halt in the fall in temperature or if there is an increase in temperature, the maximum temperature reached during the cooling, with continuous stirring, of liquid fatty acids.
BS 684-1.6 provides you with guidance on apparatus, sampling, preparation of test sample, the procedure for the preparation of fatty acids insoluble in water, determination of titre expression of results, method of calculation, test report, etc.
The physical method and procedures provided by BS 684-1.6 assist you to determine the titre of animal and vegetable oils, improving the quality and subsistence of animal and vegetable fats and oils and ensuring it is free from contaminations.
With obedience and compliance to BS 684-1.6, you can enhance animal and vegetable oils’ effectiveness and efficacy, create new products, and launch them successfully in a global market.
