Oxidation of Vegetable Fats - METTLER TOLEDO

Oxidation of Vegetable Fats

Samples

Soybean oil, Homa brand (28 g vitamin E per 100 ml oil)

 

Conditions

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


Interpretation

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. 

Conclusion

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

Edible Oils and Fats Analysis