Dropping Point of Edible Oils and Fats According to AOCS 18-80
Application Method

Dropping Point Determination of Edible Oils and Fats

Application Method

Detailed method to determine the dropping point of edible oils and fats according to AOCS Cc 18-80

dropping point of fat
dropping point of fat

Importance of the dropping point of edible oils and fats

Edible fats and oils are widely consumed in food products and used in food processing. Selecting suitable raw materials is paramount for the production of high quality end-products. Unsuitable raw materials or mixtures may significantly impact the quality of the end-product as well as consumer satisfaction.
Furthermore, safety requirements in the processed food and beverage industry is of increasing concern worldwide.Dropping point testing is a reliable quality control parameter for raw materials such as edible oils and fats.

Measurement according to AOCS standard

The dropping point method according to AOCS Cc 18-80 was found to be widely applicable to most fats and edible oils. Compared to chemical methods, the dropping point measurement is an efficient and robust method suitable for quality control.

With this application note you will learn to determine the dropping point of edible oils and fats according to AOCS Cc 18-80 standard using the METTLER TOLEDO Dropping Point Excellence.

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