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Evaluation of the differential scanning calorimetric method for fat solids
Author(s) -
Bentz Alan P.,
Breidenbach Barbara G.
Publication year - 1969
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/bf02541208
Subject(s) - differential scanning calorimetry , materials science , differential (mechanical device) , analytical chemistry (journal) , chemistry , mathematics , chromatography , thermodynamics , physics
Denison et al. (1) recently reported a method for measuring the per cent solids in fats using the Differential Scanning Calorimeter (DSC). The present work evaluates that method using the Perkin Elmer DSC‐1, compares it with nuclear magnetic resonance (NMR) and dilatation methods, and extends it to hard butters. Although the method gave excellent interlaboratory agreement with soft fats, extension to hard fats led to greater experimental variance than SFI. The DSC method provides greater speed (one hour elapsed time) and additional information (thermal “fingerprint” of the fat). Thus, the DSC determination of fat solids overall compares favorably with the NMR method, as well as the SFI dilatation method. The DSC method is readily adaptable to quality control use.