ISO 8293:1990 PDF

Scope: This International Standard specifies a method for the determination of the dilatation of fats. It is applicable to animal and vegetable fats and oils (referred to as fats hereinafter), except palm stearin, having a melting point above 0 °C and not more than 60 °C. The method is empirical and therefore any variation in the prescribed operational details will modify the results obtained. A special procedure is given for the stabilization of cocoa butter and other polymorphic fats. NOTE 1 Fats which consist principally of 2-unsaturated 1,3-saturated triglycerides display a characteristic polymorphism and need to be stabilized in a particular way before the dilatations are measured. Nevertheless, for cocoa butter substitutes based on lauric acid deriva- tives, whether hydrogenated or not, the method for non- polymorphic fats (9.5.1) may be applied. It should then be stated in the test report whether the fat has been sub- jected to a pre-treatment (as in 9.5.2) or not. Fats very rich in glycerol 2-oleate, 1,3-distearate, such as shea fat fractions, kokum butter and the allanblackia group of fats, sometimes behave unsatisfactorily if occluded air is retained; it is then advisable to heat the dilatometer before filling it.

ISO 8293:1990 history

1990 ISO 8293:1990 Animal and vegetable fats and oils; determination of dilatation