Dehydrated soup cubes fatty components characterization

Fats represent a major pari of the weight of dehydrated soup cubes. As thes e products are stored at room temperature, the fatty components should show no partial melting during the Summer months. Six fatty raw materials, mixtures of these fats already prepared by the man ufacturer and lipidic extracts from the finished cubes (both hen and vegeta bles soups) are analyzed in this work, trying to relate origin (fatty acid composition) with stability against temperature changes (DSC thermogram). S ame of the studied fats are found acceptable according to the expected shel f life of the product, although others should be modified before usage, eit her by fractioning or by hydrogenation.