This standard specifies the method for determining the melting point of vegetable oils and fats. The melting point refers to the temperature at which the oil changes from solid to liquid, that is, the temperature at which the vapor pressure is equal under solid and liquid states. The method uses instruments and equipment such as capillary glass tubes, thermometers, refrigerators, thermostatic ovens, etc. The operation steps include Sample Handling, heating and measurement results. The specific method is: the filtrated and dried oil samples are loaded into capillary tubing and stored overnight in the refrigerator; then the capillary tubing and thermometer are suspended in a water bath and gradually heated until the oil is completely melted into a transparent liquid. Record the temperature at this time as the melting point. The allowable difference of the double test results shall not exceed 0.5 ° C, and the final results shall be averaged and reserved for one decimal place.