差動熱量計によるマーガリン中の水分およびS.F.I.の簡易定量法について

概要

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In order to examine the method for concurrent determination of water and solid fat index in margarine by differential scanning calorimetry, margarine samples were prepared by the addition of 0, 5, 10, 20, 30 and 40% of water to the base fatty oil of soft type and hard type.<BR>1) Calibration curve was obtained from the heat of fusion against the weight of indium and the weight of tracing paper at the endothermic and exothermic peaks.<BR>2) Examinations on the condition of measurement showed optimal conditions to be 310°C/min for the rate of heating, 1030mg of the sample, and 28mcal/sec as the detection sensitivity according to the amount of water present.<BR>3) The amount of water obtained from cooling and heating differential scanning calorimetry and that obtained by the oven method showed a linear correlation and the maximum error was ±2%.<BR>4) For the measurement of solid fat index, the total area of fat, except the melting peak area of water, was copied on a tracing paper, and the index was calculated from the area at optional temperature. Comparison of this value with that obtained from dilatometry showed a linear correlation existing in the region below 30 by the dilatometry and below 40 by the differential scanning calorimetry.