Determining the drop point of fat by automatic drop point determination technology (CAT#: STEM-PPA-0189-LJX)

Introduction

Lipids are a general term for oils, fats and lipids. Oily substances in food are mainly oil and fat, which are generally called oil when they are liquid at room temperature, and fat when they are solid at room temperature. Fat is made up of three elements: C, H and O. Fats are triglycerides composed of glycerol and fatty acids. Fat is soluble in most organic solvents, but not in water.

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Principle Applications Procedure Materials Notes Related Products

Principle

During the test, the cup containing the sample is placed on the support, and the furnace is installed on the outside of it. The expected drop point temperature of the sample is set through the instrument keyboard, and the temperature is raised according to the preset heating program. The photodetector automatically records the temperature at which the first drop of sample is dropped from the mouth of the cup, which is the drop point of the sample.

Applications

For drop point determination of non-crystalline materials such as synthetic and natural products

Procedure

1. Place the sample in the cup and put it on the support in the furnace
2. Start the instrument program to heat up
3. The instrument automatically records the temperature at which the first drop of sample drops from the mouth of the cup, that is, the drop point

Materials

• Sample Type:
Fat

Notes

The experiment should be repeated three times, and the average value should be taken to ensure the accuracy of the results.

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