Slip Melting Point of Ghee Samples
Technique in Compliance with AOCS Cc 3-25 and ISO 6321 Standards
Slip Melting Point (also known as the softening point) is a method used for determining the melting points of samples like fats, waxes and samples containing suspended inorganic or dark coloured matter.In this test, a sample in an open capillary tube is heated at a programmed rate and the melting point is defined as the temperature at which the sample slips upwards in the tube.
Slip Melting Point (SMP) is an important parameter for monitoring the quality of ghee samples. The technique is faster and selective for characterization of ghee samples.MP80 offers fully automated SMP detection, based on camera image analysis. This SMP detection technique is in compliance with the AOCS Cc 3-25 and ISO 6321 standards.
