Liquid Fraction and Dropping Point of Palm Oils - METTLER TOLEDO

Liquid Fraction and Dropping Point of Palm Oils

Samples

Palm oils and fractionated palm oils such as palm olein or palm stearin

 

Conditions

Measuring cell: DSC820 with IntraCooler

Pan: Aluminum standard 40 µl, hermetically sealed

Sample preparation: For better homogeneity the fat was stirred with a spatula before sampling.

DSC measurement: Heating from -40 °C 1 ) to 80 °C at 10 K/min 1 ) cooling from RT to -40 °C in approximately 10 min.

Atmosphere: Nitrogen, 100 cm3 /min


Interpretation

The liquid fraction is calculated as the partial integral of the fusion peak (conversion curve). Prerequisites for correct results are: the heat of fusion in J/g of all fractions is the same and that the crystallization at the DSC starting temperature is complete (no amorphous phase remaining). If some samples exhibit a lower heat of fusion, it is assumed that there is an initial amorphous phase. To calculate such corrected liquid fractions, the highest value is entered as a ‘literature value’ (here -85 J/g for palm stearine) and the curve begins above zero.

The circles in the liquid fraction curves show the dropping point temperatures obtained with the FP83 measurement module.

 

Evaluation


Conditions

Measuring cell: FP83HT of the FP900 system, placed in a deep freezer to allow a starting temperature of -10 °C

Sample preparation: Samples of waxy consistency were pressed into the dropping point cup (2.8 mm opening) with a spatula.

FP measurement: Heating from -10 °C 1 ) to 60 °C at 1 K/min 1 ) cooling from RT to -10 °C in approx. 20 minutes

Atmosphere: Air, stationary environment, no flow rate

 

Interpretation

The dropping point is defined as the temperature at which the first drop of substance flows out of the opening of a standard dropping point sample cup on slow heating. The measured dropping points are also noted in the DSC curves for comparison purposes.

 

Evaluation

Conclusions

Palm oils of different origins and fractionated palm oils such as palm olein or palm stearin have different melting and crystallization behavior. The DSC melting and crystallization curves therefore allow the characterization of such edible fats. Fats with identical dropping points can have different liquid fraction data, i.e. they can be distinguished by DSC.

 

Liquid Fraction and Dropping Point of  Palm Oils | Thermal Analysis Application No. HB 1012 | Thermal Analysis Application No. HB 1012 | Application published in METTLER TOLEDO TA Application Handbook Food 

Edible Oils and Fats Analysis