食用固形油脂融点測定の自動化について (第6報)

エレックスの装置を用いた上昇融点

抄録

Using hardened oils with different degree of hardening and mixed fats in various ratio, comparative examinations were made on open-tubed melting points measured by the Elex automatic melting point apparatus (EMP) and by the conventional method (OMP). Also, EMP and OMP of plastic fat products, such as margarine and shortening, were compared. Results obtained were as follows
1) In hardened oils and mixed fats, the difference between EMP and OMP was less than 0.5 °C in all cases and no significant difference was observed statistically.
2) The dispersion of EMP measurements was only slightly larger in soybean oil and fish oil with low degree of hardening and in coconut oil with high degree of hardening. However, it showed σ=0.2 or less in most samples and tended to slightly lower than that of OMP measurements, although to be not statistically significant.
3) In plastic fat products, EMP was almost agreed with OMP in each sample. Consequently, in EMP method, even non-experienced person can conduct measurements with relatively small dispersion, because the control of rate of temperature rise and the reading of end point are made automatically. Thus, EMP method is believed to be useful as an alternative to the conventional OMP method.