BS 684 is a British standard on methods of analysis of fats and fatty oils that discusses the determination of cloud point of fats and fatty oils to understand the flow characteristics of fats and fatty oils.
BS 684-1.5 is the fifth subpart of the first part of the BS 684 series that describes three methods for the determination of the cloud point of fats which are liquid at ambient temperatures.
Method 1 is applicable when the expected cloud point is more than 5 °C below ambient temperature.
Method 2 is applicable when the expected cloud point is within 5 °C of ambient temperature.
Method 3 is applicable when cloudiness occurs on storage.
BS 684-1.5 on the determination of cloud point of fats and fatty oils is useful for:
Cloud point is the temperature at which wax (paraffin) begins to separate when oil is chilled to a low temperature, and it serves as an important indicator of practical performance in automotive applications in low temperatures. A cloud point is a temperature at which opacity is observed when the sample is cooled under the conditions specified in BS 684-1.5.
BS 684-1.5 provides you with guidance on apparatus, methods, procedures, expression of results, precision, test report, etc.
The methods and procedures provided by BS 684-1.5 assist you in the determination of cloud points of fats and fatty oils, improving the quality and subsistence of fats and fatty oils and ensuring fats and fatty oils are free from contaminations.
With obedience and compliance to BS 684-1.5, you can enhance fats and fatty oils effectiveness and efficacy, create new products, and launch them successfully in a global market.
BS 684-1.5:1987 supersedes BS 684-1.5:1976, which is withdrawn. BS 684-1.5:1987 does not refer to sperm oil, gives full details of methods 1 and 2 and includes a method 3 as compared to the previous editions BS 684-1.5:1976.