Abstract
In Japan, the analytical method of the melting point of cocoa butter has not been studied enough, the capillarv-tube method used in Japan was discussed to make reference to the international methods, in this paper.
1) The melting point by capillary-tube method is measured with pre-treatment as follows. The cocoa butter is melted at 5060°C. It is then filtered and transfered to the capillary-tube at the same temperature. The molten fat is solidified at 16-18 for one hour and then transferred to an incubator at 2324°C to set there for one day (24 hours). The stabillized fat is cooled again at 16-18°C for one hour.
2) The diameter of the capillary-tube causes error of the measurement, therefore it is necessary to keep the range of inside diameter at 1.0±0.1 mm.
