Melting‐point determination of fat products

Abstract

Abstract A variety of methods exist for the determination of the melting point (mp) of fats. These include the Wiley mp (AOCS Method Cc 2–38), open capillary slip point, softening point and Mettler dropping point. The conditions under which the tests are performed influence the values obtained. Several of these methods were compared using a variety of fats, including margarine and soft margarine oils, lard, butter and hydrogenated Canola oils. The Mettler dropping‐point values were found to coincide with the extrapolated solid fat curves obtained using wide‐line NMR for all fats except butterfat. The reproducibilities of the Mettler dropping point and softening point were excellent; that of the slip point was poor.