Dropping Point of Fats and Oils According to the AOCS Official Method
Johnson Matthey Catalysts successfully analyzed industrial catalysts using METTLER TOLEDO’s new G20 Compact Titrator in May 2009. As a result of the beta-test, they purchased three units for its research laboratory after benefitting from the intuitive user interface, ease of use and storage of up to five different user methods.
(IINews) - Dropping Point Determination
The dropping point test yields important information for raw material selection and for monitoring product quality. The AOCS Official Method defines the dropping point of a fat or oil as the temperature at which the sample will become fluid to flow under the conditions of the test. It also describes the conditions for measuring the dropping point of fats and oils using the METTLER TOLEDO FP90 control unit and the FP83HT dropping point cell.
The METTLER TOLEDO FP90 central processor is the communication and control unit attached to the FP83HT dropping point cell. The method concept of the FP90 allows fully automatic experiments with minimum effort. The FP83HT measuring cell is also fully automatic and has the advantage of utilizing standardized sample cups and measurement methods. This provides the user with a wide application range and fast and accurate dropping point test values of various fats and oils according to standards, such as the AOCS Official Method.
The AOCS Official Method clearly lists the expected precision at a confidence level of 95% for the dropping point values above and below 33 °C measured with the FP83HT furnace in the table below. The standard reference material used in this method is lauric acid.
The combination of the METTLER TOLEDO FP90 control unit and the FP83HT measuring cell provides a fast and simple solution for determining the dropping point of fats and oils used in food products and food processing. The FP83HT also offers the added advantage of automatic end-point detection, as well as yielding dropping point values for assisting in the selection of suitable raw materials and mixtures while maintaining high product quality control.
Themen in diesem Fachartikel:
edible-fats
oil
fats-and-oils
aocs
aocs-official-method
foor-products
food-processing
dropping-point-determination
accurate-dropping-point
Unternehmensinformation / Kurzprofil:
METTLER TOLEDO specializes in the area of precision instruments for professional use. METTLER TOLEDO laboratory instruments are used in research, scientific, drug discovery, and quality control labs, amongst many others in the pharmaceutical, chemical, food and cosmetics industries. METTLER TOLEDO comprehensive industrial solutions cover the various steps in a host of manufacturing processes at many of the same customers that laboratory serves. Solutions range from receiving raw materials through various manufacturing processes, in-line process control and end-of-line packaging control, to logistics and shipping. Increasingly, these solutions are fully integrated into the customer's IT environment, helping automate their workflows. In food retail, our offering for fresh food management ranges from receiving and pre-packaging, to in-store solutions for self-service departments, deli counters, and checkout terminals.
Datum: 22.09.2011 - 13:28 Uhr
Sprache: Deutsch
News-ID 485345
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Telefon: 41449443385
Kategorie:
Essen und Trinken
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Der Fachartikel mit dem Titel:
"Dropping Point of Fats and Oils According to the AOCS Official Method"
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