This Section describes two methods for the determination of penetration value. The procedure described in method 1 is based on the appropriate parts of ISO 2137 and the corresponding appropriate parts of IP 50/59 'Standard method of test for cone penetration of lubricating grease' and is suitable for fats such as margarine, butter and shortenings. The modified procedure described in method 2, using a needle identical to that described in IP 49/67 'Penetration of bitumen', is suitable for hard confectionary butters, cocoa butter, chocolate, etc.
BS 684-1.11:1976 history
0000 BS 684-1.11:1976(2011)
1976BS 684-1.11:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of penetration value