Quick and simple methods for studying crystallization behavior of fats

Abstract

Abstract A simple method of obtaining reproducible cooling curves has been developed. A microscopical technique is described for determining melting point and transformation time of the unstable a ‐form, which has a marked influence on the consistency of commercial fats. A correlation between the transformation time and the shape of the cooling curve has been found. Examples of the application of the cooling curve technique in factory control are given and discussed.