Abstract
Using hardened oils with different degree of hardening and mixed fats in various ratios, comparative examinations were made on softening points measured by the Elex automatic softening apparatus (ESP) and by the JIS method (SFP). Also, ESP and SFP 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 ESP and SFP was less than 0.5°C in all cases and no significant difference was observed statistically.
2) The dispersion of ESP measurements was σ=0.1 or less in most samples and was smaller than that of SFP measurements in all samples. Particularly, it is noted that, in mixed fats, contained more than 80% of liquid oils, in which generally tended to slightly larger dispersion of SFP measurements, the dispersion of ESP measurements was significantly smaller than that of SFP measurements. (P<0.05)
3) In each sample of margarines and shortenings, ESP and SFP, measured in its product, were almost agreed.
Consequently, in ESP method, even non-experienced person can obtain almost agreed values to SFPs with good reproducibility, because the control of temperature rise and the reading of end point are made automatically. Thus, ESP method is believed to be useful as an alternative to the conventional SFP method.
