The measurement of fatty solids by differential scanning calorimetry

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Abstract
A method has been developed for the measurement of the solids content of vegetable and animal fats by differential scanning calorimetry. Although precision is about half that of existing dilatometric methods, this is a rapid procedure, designed for hydrogenation control. Elapsed analysis time for the determination of solids at two temperatures is about 40 min, compared with 3 to 4 hr by dilatometry. Procedures are outlined employing either of two commercially available instruments.

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