Slip Melting Point of Palm Oil According to ISO 6321
Quality control procedures of palm oil and palm oil derivatives are well established (e.g ISO 6321), as products must meet food and drug regulations. These regulations are also extend to companies producing personal care and cosmetic – many of which are often halal, kosher and FDA-certified. The slip melting point (SMP) technique is often used.
Achtung: Wichtige Information
Fill out the form to access the application files
Edible Oils and Fats Analysis
Get more detailed insights on the production process, applications, and quality control solutions.
