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AACC Approved Methods of Analysis, 11th Edition -AACC Method 58-40.01. Melting Point -- Capillary Method

AACC Approved Methods of Analysis, 11th Edition

Special Properties of Fats, Oils, and Shortenings

AACC Method 58-40.01
Melting Point -- Capillary Method


Natural fats and oils are mixtures of glycerides and other substances and consist of several components that do not exhibit either a definite or a sharp melting point. Therefore, the term melting point does not imply the same characteristics that it does with pure substances of a definite crystalline nature. Fats pass through a stage of gradual softening before they become completely liquid. The melting point, then, must be defined by the specific conditions of the method by which it is determined, and in this case it is the temperature at which the sample becomes perfectly clear and liquid. This method determines the melting point of normal animal and vegetable fats. It is equivalent to Official Method Cc 1-25 of the American Oil Chemists' Society (AOCS).