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GB/T 12766-2026: Animal fat and oils - Determination of melting point
Status: Valid
GB/T 12766: Evolution and historical versions
| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB/T 12766-2026 | English | 219 |
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Animal fat and oils - Determination of melting point
| Valid |
| GB/T 12766-2008 | English | 169 |
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Animal fat and oil -- Determination of melting point
| Valid |
| GB/T 12766-1991 | English | 239 |
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Animal fats and oils--Determination of melting point
| Obsolete |
Basic data | Standard ID | GB/T 12766-2026 (GB/T12766-2026) | | Description (Translated English) | Animal fat and oils - Determination of melting point | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 10,148 | | Date of Issue | 2026-02-27 | | Date of Implementation | 2026-09-01 | | Older Standard (superseded by this standard) | GB/T 12766-2008 | | Issuing agency(ies) | State Administration for Market Regulation, Standardization Administration of China | GB/T 12766-2026: Animal fat and oils - Determination of melting point---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.120.10
CCSX04
National Standards of the People's Republic of China
Replaces GB/T 12766-2008
Determination of melting point of animal fats
Published on 2026-02-27
Implemented on 2026-09-01
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document replaces GB/T 12766-2008 "Determination of Melting Point of Animal Fats and Oils". Compared with GB/T 12766-2008, the only changes are structural adjustments.
Aside from editorial changes, the main technical changes are as follows.
---The principle has been changed (see 4.1, Chapter 4 of the.2008 edition);
---Reagents and materials have been added (see 4.2);
---The instruments and equipment have been changed (see 4.3, Chapter 5 of the.2008 edition);
---Sample preparation has been modified (see 4.4, Appendix A of the.2008 edition);
---The analysis procedure has been changed (see 4.5, Chapter 7 of the.2008 edition);
---Corrections have been removed (see Chapter 8 of the.2008 edition);
---The description of the analysis results has been added (see 4.6);
---Precision has been revised (see 4.7, Chapter 9 of the.2008 edition);
---The melting point apparatus method has been added (see Chapter 5).
This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee on Standardization of Slaughtering and Processing (SAC/TC516).
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was drafted by. China Meat Food Comprehensive Research Center, Fujian Yaming Food Co., Ltd., and Linyi Jinluo Wenrui Food Co., Ltd.
The company, Zhongnong Kangzheng Technology Service Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Ningxia Agricultural Product Quality Standards and Testing Technology Research Institute,
Haineng Future Technology Group Co., Ltd., Beijing Ershang Meat Food Group Co., Ltd., China Animal Disease Prevention and Control Center (Agriculture)
The Ministry of Agriculture and Rural Affairs Slaughtering Technology Center, Tongliao Municipal Agricultural and Livestock Product Quality and Safety Center, and Inner Mongolia Saifeya Agricultural Technology Development Co., Ltd.
The main drafters of this document are. Wang Shouwei, Li Jiapeng, Wang Xiaojing, Li Dan, Dai Chunyang, Zhao Yan, Wu Qiming, Zhao Bing, Yao Xianqi, and Zhang Shunliang.
Zhang Zhigang, Gao Shengpu, You Hua, Zhang Kaihua, Li Xiaoman, Qi Yuxia, Wang Le, Bai Jing, Zou Hao, Zhang Zhenfang, Yao Long, Zhang Xiumin, Sun Lirong, Shi Yuxuan
Zhao Zidan, Yang Fang, Xia Fan, Huang Yanmei, Wu Jiaming, Chang Siyuan.
The release history of this document and the document it replaces is as follows.
---First published in.1991 as GB/T 12766-1991, and revised for the first time in.2008;
---This is the second revision.
Determination of melting point of animal fats
1 Scope
This document describes the determination of the melting point of animal fats solidified at room temperature using capillary visual inspection and a melting point apparatus.
This document applies to the determination of the melting point of animal fats that solidify at room temperature.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
GB/T 6682 Specifications and test methods for water used in analytical laboratories
GB/T 15687 Preparation of animal and vegetable oil samples
3 Terms and Definitions
This document does not contain any terms or definitions that need to be defined.
4.Visual inspection of capillary tubes
4.1 Principle
Under environmental conditions not exceeding 25°C, a capillary tube containing a column of solidified fat is immersed in water to a specified depth and subjected to a specified flow rate.
Increase the temperature and observe the temperature at which the fat column in the capillary begins to rise; this temperature is the melting point.
4.2 Reagents and Materials
Unless otherwise specified, all reagents used are chemically pure, and the test water shall meet the requirements for Grade III water in GB/T 6682.
4.2.1 Reagents
Acetone (CH3COCH3). 13.5 mol/L.
4.2.2 Reagent Preparation
4.2.2.1 Chromic acid cleaning solution (0.928 mol/L). Dissolve 20 g of potassium dichromate in 40 mL of distilled water and heat to about 60 °C to dissolve it.
While stirring, slowly add 400 mL of concentrated sulfuric acid. Mix well and allow to cool before transferring to a washing bottle for later use.
4.2.2.2 Preparation of ice-salt water. Weigh 15g of sodium chloride into a 250mL beaker, add 100mL of distilled water, and stir well. Add a small amount of...
Dry ice blocks are used to maintain the temperature of the ice-salt water at -12℃ to -10℃.
4.2.3 Materials
Ice pack. approximately 8cm x 10cm.
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