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Detection of pig and buffalo body fat in cow and buffalo ghees by differential scanning calorimetry
Author(s) -
Lambelet P.,
Ganguli N. C.
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/bf02660216
Subject(s) - differential scanning calorimetry , butterfat , animal fat , crystallization , cottonseed , food science , coconut oil , chemistry , biology , milk fat , linseed oil , organic chemistry , physics , thermodynamics
Adding small amounts of pig or buffalo body fat to cow or buffalo ghee results in the appearance of an extra peak located at high temperature in the melting and crystallization curves as determined by the differential scanning calorimetry (DSC) technique. Ghee adulterations with these animal fats at levels down to 5% are clearly seen in the crystallization diagrams. Quantitative measurements can be obtained by this method in the case of adulterations with buffalo body fat. On the other hand, this method does not detect vegetable oils such as coconut oil, and gives similar results for cottonseed‐fed buffalo ghee and ghee adulterated with animal body fats.