เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cc 4-25
SURPLUS Slipping Point (Soft Fats)
1989
1
665.0288 AOCS 4th ed. Ref.
This method determines the slipping (softening) point of the sample as it exists. This is not necessarily a constant of the fat itself. This method is applicable to lard, lard substitutes, butter, margarine, emulsions and fatty substances in their natural state. The test is not applicable to samples which have been melted or otherwise modified.