Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique

Melting paint of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The p resent work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by BOGS method. It has o ccurred due to the fact that values obtained by DSC technique were taken wh en the fat had melted completely. DSC was also useful for determining melti ng point of liquid oils, such as soybean and-cottonseed ones.