Automatic Melting Point Determination of Edible Solid Fats. V.

KANEMATSU Hiromu, KINOSHITA Yoko, NIIYA Isao, MATSUMOTO Taro

doi:10.5650/jos1956.28.180

Mettler dropoing point (MDP) and softening point (MSP) were compared with clear point (CP), Wiley melting point (WMP) and softening point (SFP) of JIS method as to two kinds of mixed fats. One was the mixture of hardened beef tallow and soybean oil, and the other was the mixture of hardened coconut oil and hardened fish oil in various ratio, And then, MDP, MSP and SFP, and WMP (only for fats) were measured with plastic fat products, such as margarine, and their separated or melted fats. Results obtained were as follows : <BR>1) The measured values of MDP of mixed fats agreed approximately with CP and WMP values, and the deviation of measured values was very small.<BR>2) In mixed oils, same as in hardened oils reported previously, SFI curves of the mixture containing a larger amount of liquid oil component or hardened coconut oil showed a wider temperature range in the low SFI region, their MSP became lower than MDP, and measured values have tendency to deviate more. MSP was assumed to indicate the point between SF 1/and 2.<BR>3) In solid fats, excluding hardened coconut oil and its mixture, a positive linear correlation was observed between MSP and SFP at 0.1% level of significance.<BR>4) MDP of fats obtained from plastic fat products agreed approximately with WMP but MSP generally showed a slightly lower values than MDP, and this difference was relatively large in household margarine. On the other hand, MDP and MSP measured in the products were somewhat higher than those of the fat components, and this difference was greater in household and bakerly margarines than in butters and shortenings.

Automatic Melting Point Determination of Edible Solid Fats. V.

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