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- KAWADA Tsukasa
- Kao Co.
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- YOKOMIZO Kazuhisa
- Ajinomoto Co., Inc.
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- SHISHIDO Koji
- Asahi Electro-chemical Co., Ltd.
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- KANEMATSU Hiromu
- Japan Institute of Oils and Fats, Other Foods Inspection, Foundation
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- ABESHIMA Toshiyuki
- Nippon Oil & Fats Co., Ltd.
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- SHIKAMA Tatsuo
- Japan Oil Stuff Inspectors
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- TAKEYA Koji
- Snow Brand Milk Products Co., Ltd.
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- HIRATA Yoshiaki
- Japan Food Research Laboratories
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- MORI Hiroyuki
- Fuji Oil Co. Ltd.
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- SAKATA Masashi
- Miyoshi Oil & Fat Co., Ltd.
Bibliographic Information
- Other Title
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- 油脂及び油脂製品のコンシステンシーの測定合同実験の結果について
- ユシ オヨビ ユシ セイヒン ノ コンシステンシー ノ ソクテイ ゴウドウ ジ
Search this article
Abstract
To establish a standard method for measuring the consistency of fats, the compression method was collaboratively tested by members of the solid fat committee of Japan Oil Chemists' Society. The types of adapters for the instrument (Fig.-1) and conditions for sample preparations were studied. Better reproducibility was possible using an adapter of φ; 30mm for shortenings and margarines and φ=3mm for hydrogenated fats. In both cases, the repeatability and reproducibility coefficients of variation were less than 5% and 12%, respectively. These results were better than those for corn penetration which was examined at the same time.
Journal
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- Journal of Japan Oil Chemists' Society
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Journal of Japan Oil Chemists' Society 36 (4), 268-271, 1987
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390001205336036992
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- NII Article ID
- 130001020076
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- NII Book ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL BIB ID
- 3132689
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed