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Melting‐point determination of fat products
Author(s) -
Deman J. M.,
Deman L.,
Blackman B.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540900
Subject(s) - melting point , softening point , butterfat , canola , softening , chemistry , freezing point , food science , mathematics , materials science , milk fat , composite material , thermodynamics , physics , organic chemistry , linseed oil
A variety of methods exist for the determination of the melting point (mp) of fats. These include the Wiley mp (AOCS Method Cc 2–38), open capillary slip point, softening point and Mettler dropping point. The conditions under which the tests are performed influence the values obtained. Several of these methods were compared using a variety of fats, including margarine and soft margarine oils, lard, butter and hydrogenated Canola oils. The Mettler dropping‐point values were found to coincide with the extrapolated solid fat curves obtained using wide‐line NMR for all fats except butterfat. The reproducibilities of the Mettler dropping point and softening point were excellent; that of the slip point was poor.