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Soybean oil, Homa brand (28 g vitamin E per 100 ml oil)
Measuring cell: DSC30
Pan: Aluminum standard 40 µl, np lid
Reference: Empty pan without lid
Sample preparation: No Special sample preparation, but pan without lid!
DSC measurement: Heating from 50ºC to 390ºC at 15 K/min
Atmosphere: Oxygen or nitrogen, 100 cm/min3
The autooxidation of edible oils and fats has a negative influence on the storage and processing of products which contain fat. Above 150ºC, for instance in roasting or frying, oxidation sets in.
Oxygen attacks organic substances at sufficiently high temperatures. The higher the DSC onset temperature the better the stability. Used fats and fresh fats can be distinguished from each other.
Oxidation of Vegetable Fats | Thermal Analysis Application No. HB1015 | Application published in METTLER TOLEDO TA Application Handbook Food
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