เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cc 3-25
Slip Melting Point, AOCS Standard Open Tube Melting Point
2017
2
665.0288 AOCS 7th ed. 2017-2019 rev. Ref.
The slip point is an index of the temperature at which fat softens and becomes sufficiently fluid to slip in an open capillary tube. This method is used in the characterization of palm oil in international trade. This method is applicable to palm oil and hard fats, including palm kernel oil, coconut oil, stearin, hydrogenated fats, and hard tallows. It is less satisfactory for lard, soft tallows, and animal fats. It is unsatisfactory for lard compounds, mixtures of hard and soft fats, and emulsions.