油脂及び油脂製品のコンシステンシーの測定合同実験の結果について

概要

論文の詳細を見る
To establish a standard method for measuring the consistency of fats, the compression method was collaboratively tested by members of the solid fat committee of Japan Oil Chemists Society. The types of adapters for the instrument (Fig.-1) and conditions for sample preparations were studied. Better reproducibility was possible using an adapter of φ; 30mm for shortenings and margarines and φ=3mm for hydrogenated fats. In both cases, the repeatability and reproducibility coefficients of variation were less than 5% and 12%, respectively. These results were better than those for corn penetration which was examined at the same time.
社団法人日本油化学会の論文