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Some applications of differential thermal analysis to oils and fats
Author(s) -
BERGER K. G.,
AKEHURST E. E.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb01810.x
Subject(s) - glyceride , differential thermal analysis , palm oil , composition (language) , chemistry , thermal analysis , materials science , thermal , chromatography , chemical engineering , organic chemistry , food science , thermodynamics , diffraction , fatty acid , physics , linguistics , engineering , philosophy , optics
Summary. The DTA (differential thermal analysis) cooling curves of fats are simpler than the melting curves because complicated effects due to polymorphism are not obtained. The cooling curves of some synthetic glycerides are presented. Fractions of defined glyceride composition are obtained from palm oil, cotton‐seed oil and soya bean oil and examined by DTA. A number of other oils and hydrogenated oils are examined and the DTA curves interpreted in terms of their glyceride composition.