Abstract
Melting point of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The present work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by AOCS method. It has occurred due to the fact that values obtained by DSC technique were taken when the fat had melted completely. DSC was also useful for determining melting point of liquid oils, such as soybean and cottonseed ones.
Highlights
Melting point of fats is measured by various methods
Kanematsu et al, (1979a and 1979b), used Mettler dropping point and tested conditions for measurement, comparing values obtained by Mettler dropping point, softening point from Japanese standard, clear point and Wiley melting point with various fats
Melting point of samples were measured by Softening point [AOCS method Cc 3-25 (1988)] and by differential scanning calorimetry (DSC), as described
Summary
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Melting point of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The present work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by AOCS method. It has occurred due to the fact that values obtained by DSC technique were taken when the fat had melted completely. DSC was useful for determining melting point of liquid oils, such as soybean and cottonseed ones. KEY-WORDS: Differential Scanning Calorimetry (DSC) — Melting point — Softening point — Vegetable fat
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