This Singapore Standard was drawn up by the Technical Committee for Edible Oils and Fats and approved by the Food Industry Standards Committee.
It is a revised edition of SS 11 : 1970 - 'Specification for Methods of Sampling and Test for Fats and Oils'. It is applicable to most animal and vegetable fats and oils.
All the methods of test in the former SS 11 were revised except for the method on the determination of Arachidic Acid (Evers' Test). Two additional methods on Cold Test and Melting Point (Slip Point) were also included.
The text of most of the revised methods are technically similar to the corresponding current ISO or British Standards, most of which were recently revised.
The methods of test in this standard are divided into a series of parts, each published separately to facilitate revision and the inclusion of additional methods.