ASTM D5440-17(2021)
(Test Method)Standard Test Method for Determining the Melting Point of Fats and Oils
Standard Test Method for Determining the Melting Point of Fats and Oils
SIGNIFICANCE AND USE
3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats.
3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid.
SCOPE
1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
- Status
- Published
- Publication Date
- 30-Nov-2021
- Technical Committee
- D31 - Leather
- Drafting Committee
- D31.08 - Fats and Oils
Relations
- Effective Date
- 01-May-2011
- Effective Date
- 01-Nov-2010
- Effective Date
- 01-Nov-2007
- Effective Date
- 01-Nov-2003
- Effective Date
- 10-Jan-2003
Overview
ASTM D5440-17(2021), titled Standard Test Method for Determining the Melting Point of Fats and Oils, is an internationally recognized standard developed by ASTM International. This test method provides a reliable procedure for identifying the melting point of normal animal and vegetable fats and oils. Given that natural fats and oils are complex mixtures of glycerides and other substances, they do not have a sharp melting point. Instead, the melting point is defined as the temperature at which the sample becomes completely clear and liquid under specified test conditions.
This ASTM standard, aligned with the principles of the World Trade Organization Technical Barriers to Trade (TBT) Committee, is widely used in industries that rely on accurate quality control and analytical assessment of animal and vegetable fats and oils.
Key Topics
- Melting Point Determination: Establishes a method for identifying the point at which fats and oils transition from softening to complete liquefaction.
- Applicability: Suitable for all normal animal and vegetable fats and oils, reflecting their use in food, cosmetic, leather, and chemical industries.
- Testing Conditions: Standardizes apparatus, such as capillary tubes and precise thermometers, to ensure repeatable and accurate results.
- Sample Preparation: Involves melting, filtering, and drying the fat or oil before measurement to remove moisture and impurities.
- Procedure Outline:
- Use of capillary tubes filled with sample,
- Pre-cooling, followed by gradual heating in a water bath,
- Recording the temperature when the sample appears completely clear.
- Safety Considerations: Users are responsible for maintaining safe laboratory practices and compliance with health and environmental regulations.
- Reporting: Results are reported as the average melting point found in several test tubes using SI units.
Applications
ASTM D5440-17(2021) is a crucial test method for industries where the melting point of animal and vegetable fats and oils influences raw material selection, quality assurance, and processing conditions. Key areas of application include:
- Food Production: Ensuring consistency and quality in confectionery, bakery, and dairy products by controlling fat properties.
- Cosmetics Manufacturing: Selecting and formulating ingredients for creams, lotions, and personal care products based on the melting behavior of oils and fats.
- Leather Processing: Used to evaluate fats and oils applied in leather production for proper softening and finishing.
- Chemical Industry: Quality control for lubricants, fatty acids, and other derivatives requiring precise melting point data.
- Research and Development: Supporting innovation and formulation development by providing reliable melting point measurements.
Related Standards
Several references and standards are relevant to ASTM D5440-17(2021):
- ASTM E2251: Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids – details requirements for the thermometers used in the procedure.
- ALCA H-16: American Leather Chemists Association Melting Point standard – original basis for this test method.
- International Standards: Developed in accordance with recognized international standardization principles, facilitating global acceptance and compliance.
This standard is essential for laboratories and manufacturers seeking consistent and comparable data on the melting points of fats and oils, supporting rigorous quality control and international trade compliance. For full procedures, safety requirements, and technical details, consult the latest edition of ASTM D5440-17(2021) through ASTM International.
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Frequently Asked Questions
ASTM D5440-17(2021) is a standard published by ASTM International. Its full title is "Standard Test Method for Determining the Melting Point of Fats and Oils". This standard covers: SIGNIFICANCE AND USE 3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats. 3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid. SCOPE 1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
SIGNIFICANCE AND USE 3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats. 3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid. SCOPE 1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
ASTM D5440-17(2021) is classified under the following ICS (International Classification for Standards) categories: 67.200.10 - Animal and vegetable fats and oils. The ICS classification helps identify the subject area and facilitates finding related standards.
ASTM D5440-17(2021) has the following relationships with other standards: It is inter standard links to ASTM E2251-11, ASTM E2251-10, ASTM E2251-07, ASTM E2251-03a, ASTM E2251-03. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
ASTM D5440-17(2021) is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: D5440 − 17 (Reapproved 2021)
Standard Test Method for
Determining the Melting Point of Fats and Oils
This standard is issued under the fixed designation D5440; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope the specific conditions of the method by which it is determined
and,inthiscase,itshallbethetemperatureatwhichthesample
1.1 This test method is intended to determine the melting
becomes perfectly clear and liquid.
point of all normal animal and vegetable fats and oils.This test
method was derived from ALCA H-16.
4. Apparatus
1.2 The values stated in SI units are to be regarded as
4.1 Melting Point Tubes, capillary globe tubing, with an
standard. No other units of measurement are included in this
inside diameter of 1 mm and an outside diameter of 2 mm,
standard.
max. A convenient length is 50 mm to 80 mm.
1.3 This standard does not purport to address all of the
4.2 Thermometer, − 2 °C to 68 °C with 0.2 °C divisions
safety concerns, if any, associated with its use. It is the
(S12CorS15C)andconformingtotherequirementsprescribed
responsibility of the user of this standard to establish appro-
in Specification E2251 for thermometers.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
4.3 Glass Beaker, 600 mL.
1.4 This international standard was developed in accor-
4.4 Heat Source, gas burner or electric hot plate.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
5. Procedure
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5.1 The sample shall be melted and filtered through filter
Barriers to Trade (TBT) Committee.
paper to remove any impurities and the last traces of moisture.
The sample shall be absolutely dry. At least three clean
2. Referenced Documents
capillary tubes shall be dipped in the completely liquid sample
so that the fat stands approximately 10 mm high in each tube.
2.1 ASTM Standards:
One end of the tube (where the sample is located) shall be
E2251 Specification for Liquid-in-Glass ASTM Thermom-
fused in a small flame, taking care not to burn the fat.
eters with Low-Hazard Precision Liquids
2.2 American Leather Chemists Association Standard:
5.2 The tubes shall be placed in a beaker and held in a
ALCA H-16 Melting Point
refrigerator at 4 °C to 10 °C overnight (16 h).
5.2.1 Thesamplesshallbecompletelyliquidwhenthetubes
3. Significance and Use
are placed in the refrigerator. It is good practice to pass the
3.1 This test method is intended to determine the melting ends of the tubes containing the sample momentarily through
point of all normal animal and vegetable fats.
the flame, just before they are taken to the refrigerator.
3.2 The natural fats and oils, that is, those of animal and
5.3 After removing the tubes from the refrigerator, they
vegetable origin, are mixtures of glycerides and other sub-
shall be attached to the thermometer, using a rubber band or
stances and consist of a number of components. They do not
any suitable means, so that the lower ends of the melting point
exhibit either a definite or sharp melting point. Fats pass
tubes shall be e
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