食用固形油脂融点測定の自動化について (第3報) : 固形油脂の滴点

概要

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Conditions for measurement of the dropping point (MDP) of edible solid fats with Mettler FP-5/FP-53 were examined, and comparative examinations were made on MDP of unhardened solid fats and those with different degree of hardening, and their Wiley melting point (WMP) and clear point (CP) obtained by the conventional method of measurements. The results obtained were as follows : <BR>1) The measured values of MDP tended to become higher with faster rate of temperature rise, and MDP value agreed approximately with CP and WMP when this rate was 1°C/min. MDP was not affected by the heat treatment, or by the temperature at which the measurement was started.<BR>2) The measured values of MDP of unhardened solid fats and those with different degree of hardening were in approximate agreement with CP and WMP. In addition, the dispersion of measured values was extremely small.<BR>3) There was a significant (0.1% level) positive, first-order correlation between MDP of beef tallow and coconut oil with different degree of hardening and their CP and WMP values. Consequently, MDP seems to be a very useful method for the measurment of a melting point of solid fats in comparison with WMP and CP.
社団法人日本油化学会の論文