AACC International Approved Methods

Special Properties of Fats, Oils, and Shortenings

AACCI Method 58-53.01
Slip Melting Point

VIEW METHOD

Objective
The slip point (open tube melting point) is an index of temperature at which fat softens or becomes sufficiently fluid to slip or run. This method determines the slip point of a sample and is applicable to such fats as coconut oil, stearin, hydrogenated fats, and hard tallows. It is less satisfactory for lard, soft tallow, and animal greases and is unsatisfactory for lard compounds and mixtures of hard and soft fats or emulsions. This method is equivalent to Official Method Cc 3-25 of the American Oil Chemists' Society (AOCS).