食用油脂の示差熱分析 (第6報) : バター脂中の異種脂の判別

概要

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As a means for discriminating foreign fats in butter, heating differential thermal analysis (DTA) and continuous cooling and heating DTA were carried out. Samples used were three kinds of pure butter fat and two kinds each of coconut oil, palm kernel oil, palm oil and beef tallow, and four kinds of modified butter fat for reference.<BR>1) In heating DTA from 0°C, presence of other fats cannot be discriminated unless mixed in more than 30% in the case of coconut oil, and palm kernel ail, more than 20% in the case of palm oil or beef tallow and 30% in the case of modified butter fat.<BR>2) In continuous cooling and heating DTA, presence of more than 5% of coconut oil and palm kernel oil can be detected but it is not possible to discriminate between coconut oil and palm kernel oil.<BR>3) Presence of even 5% of palm oil and beef tallow can be discriminated, and the detection becom further clear if they are present in more than 10%. However, discrimination between palm oil and beef tallow is not possible.<BR>4) Modified butter fat can be detected if present in more than 510%. Since this fat could not be detected by any other method, DTA would be a rapid and simple method for its detection.