This standard specifies the method for determining the melting point of vegetable oils and fats, which is applicable to the quality inspection of commercial vegetable oils and fats. During the determination, the sample is placed in a capillary glass tube, solidified at low temperature, and then heated in a water bath at a specific rate. The temperature at which the sample completely transforms into a transparent liquid is recorded as the melting point. According to the standard requirements, instruments and equipment such as capillary glass tubes, precision thermometers, constant-temperature water baths, and refrigerators are required during the experiment. Currently, many modern testing laboratories utilize fully automatic oil and fat melting point analyzers that comply with the principles of this standard to perform this test, thereby improving the accuracy and efficiency of the results.