Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

Renata Tieko Nassu; Lireny Aparecida Guaraldo Gonçalves

doi:10.3989/gya.1999.v50.i1.630

Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

Authors

Renata Tieko Nassu Centro Nacional de Pesquisa da Agroindustria Tropical (CNPAT)/EMBRAPA
Lireny Aparecida Guaraldo Gonçalves Laboratorio de Óleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNIGAMP)

DOI:

https://doi.org/10.3989/gya.1999.v50.i1.630

Keywords:

Differential Scanning Calorimetry (DSC), Melting point, Softening point, Vegetable fat.

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.

Downloads

Download data is not yet available.

Downloads

Published

1999-02-28

How to Cite

Nassu RT, Guaraldo Gonçalves LA. Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. grasasaceites [Internet]. 1999Feb.28 [cited 2023Sep.24];50(1):16-21. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/630

Download Citation

Issue

Vol. 50 No. 1 (1999)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.