Abstract
The study of the compatibility of a lauric fat with several milk fat fractions via polarized light thermoaicroscopy is described. Thereby former results obtained by investigations via differential scanning calorimetry (DSC) are confirmed. The thermomicroscopic system is supplied with evaporating nitrogen to crystallize the molten fat samples by constant cooling rates. The compatible fat blends show typical microscopic pictures with characteristic triglyceride crystal agglomerations. Noncompatible fat blends solidify more or less amorphously. The thermoanalytic results allow to differentiate the milk fat fractions in their compatibility with the lauric fat. Further completions are reached by investigations via X-ray diffraction.
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