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) is the Standard Test Method for Determining the Melting Point of Fats and Oils, established by ASTM International. This widely recognized standard outlines a consistent procedure for evaluating the melting point of normal animal and vegetable fats and oils. Because fats and oils comprise complex mixtures rather than pure substances, they soften gradually and do not have distinct melting points. Instead, this standard defines the melting point as the temperature at which the fat or oil becomes perfectly clear and liquid when analyzed under controlled conditions.
This test method plays a crucial role in quality control, product development, and regulatory compliance in industries such as food processing, cosmetics, pharmaceuticals, and materials science.
Key Topics
- Determination Scope: Covers all normal animal and vegetable fats and oils, including mixtures of glycerides and other components.
- Definition of Melting Point: The melting point is not sharp but is defined by the specific condition when the substance becomes fully clear and liquid.
- Test Apparatus: Requires melting point tubes, a precision thermometer conforming to ASTM E2251, a 600 mL glass beaker, and a controlled heat source.
- Sample Preparation:
- Melt and filter the sample to ensure it is dry and free from impurities.
- Place the sample in capillary tubes and cool in a refrigerator overnight.
- Measurement Technique:
- Attach prepared tubes to a thermometer and immerse in a water bath.
- Gradually heat the bath, noting the temperature when the fat or oil becomes completely clear.
- Report the mean temperature from multiple tubes as the melting point value.
- Reporting Results: The measured and averaged temperature is reported as the melting point according to this test method.
- Unit of Measurement: Results are reported exclusively in SI units (degrees Celsius).
- Safe Laboratory Practice: Users must address all safety, health, and environmental practices relevant to their specific use case.
Applications
ASTM D5440-17(2021) is widely applicable in industries that process or utilize fats and oils, including:
- Food Industry: Ensures the consistency, texture, and quality control of edible products such as margarine, butter, and shortenings.
- Cosmetics and Personal Care: Supports formulation development for products like lotions, creams, and balms, where physical properties depend on melting characteristics.
- Pharmaceuticals: Guides ingredient selection and quality controls for products containing animal or vegetable fats.
- Leather and Industrial Processing: Used in leather production and other industrial applications where the melting behavior of fats and oils impacts material properties.
By following ASTM D5440, companies can ensure reliable, reproducible results that facilitate regulatory compliance and support product performance claims.
Related Standards
Several standards and references relate to or support the methodology and instrumentation used in ASTM D5440-17(2021):
- ASTM E2251 - Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids, required for accurate temperature measurement.
- ALCA H-16 - American Leather Chemists Association Standard for Melting Point, the foundational procedure on which this standard is based.
For comprehensive quality assurance and compliance, users should consult these standards alongside ASTM D5440.
Keywords: ASTM D5440, melting point of fats and oils, test method, animal fats, vegetable oils, lipid testing, quality control, food industry standards, cosmetic ingredient standards, laboratory test methods.
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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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