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AACC International Approved Methods -AACC Method 58-39.01. Dropping Point -- Automatic Determination of Melting Point in Fats

AACC International Approved Methods

Special Properties of Fats, Oils, and Shortenings

AACCI Method 58-39.01
Dropping Point -- Automatic Determination of Melting Point in Fats

VIEW METHOD

Objective
Dropping point is the temperature at which a fat or oil becomes sufficiently fluid to flow. This method determines dropping point in hydrogenated and nonhydrogenated fats and oils that solidify sufficiently when held in a freezer for the allotted time. This method is equivalent to Official Method Cc 18-80 of the American Oil Chemists' Society (AOCS).