Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil

Abstract The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.

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Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content

Food Biophysics ◽

10.1007/s11483-020-09653-9 ◽

2020 ◽

Author(s):

Andrés L. Márquez ◽

Jorge R. Wagner

Keyword(s):

Differential Scanning Calorimetry ◽

Salt Concentration ◽

Solid Fat Content ◽

Fat Content ◽

Scanning Calorimetry ◽

Solid Fat ◽

Freeze Thaw

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Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(06)72562-0 ◽

2006 ◽

Vol 89 (8) ◽

pp. 2894-2910 ◽

Cited By ~ 61

Author(s):

C. Lopez ◽

V. Briard-Bion ◽

B. Camier ◽

J.-Y. Gassi

Keyword(s):

Differential Scanning Calorimetry ◽

Thermal Properties ◽

Milk Fat ◽

Solid Fat Content ◽

Fat Content ◽

Scanning Calorimetry ◽

Differential Scanning Calorimetry Study ◽

Solid Fat ◽

Emmental Cheese

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Exploring amazonian fats and oils blends by computational predictions of solid fat content

OCL ◽

10.1051/ocl/2017055 ◽

2018 ◽

Vol 25 (1) ◽

pp. D107 ◽

Cited By ~ 3

Author(s):

Moisés Teles dos Santos ◽

Pablo Morgavi ◽

Galo A.C. Le Roux

Keyword(s):

Physical Properties ◽

Raw Materials ◽

Solid Fat Content ◽

Fats And Oils ◽

Absolute Error ◽

Fat Content ◽

Social Dimension ◽

Solid Fat ◽

Different Temperatures ◽

Solid Liquid

The Amazon region has richness of oleaginous plants that have attracted attention due to its unique properties. Integrating local communities in an economic chain of valorization of fats/oils can enhance the social dimension of local oleaginous industry sustainability. Given the large diversity of raw materials and the possibility to mix them in different proportions, an experimental effort must be done to evaluate the physical properties of such feedstocks. In this context, the development of computational tools able to estimate physical properties based on rigorous thermodynamic models can orient the experimental efforts thorough the mixtures of fats and oils most promising. The evaluation of the melting curves of nine Amazonian oils and fats is done by using thermodynamic modeling of the solid-liquid equilibrium and optimization tools. The binary blends of different raw materials were also evaluated. An average absolute error of 4.5 °C was observed for the melting point and an absolute error of 3.8% was observed for the Solid Fat Content predictions over different temperatures and blends composition.

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