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AACC International Approved Methods -AACC Method 58-13.01. Determination of Congeal Point

AACC International Approved Methods

Special Properties of Fats, Oils, and Shortenings

AACCI Method 58-13.01
Determination of Congeal Point

VIEW METHOD

Objective
To measure the solidification temperature (congeal point) of fats under defined conditions. Congeal point differs from titer point in that the former is applied directly to triglycerides, whereas the latter is applied to fatty acids. The method is applicable to fats, oils, and fat mixtures that congeal or solidify within the temperature range of 25-45°. See Note 1. This method is equivalent to Official Method Cc 14-59 of the American Oil Chemists' Society (AOCS).