Measurement of Consistency of Fats and Fat Products Collaborative Study

Abstract

To establish a standard method for measuring the consistency of fats, the compression method was collaboratively tested by members of the solid fat committee of Japan Oil Chemists' Society. The types of adapters for the instrument (Fig.-1) and conditions for sample preparations were studied. Better reproducibility was possible using an adapter of φ; 30mm for shortenings and margarines and φ=3mm for hydrogenated fats. In both cases, the repeatability and reproducibility coefficients of variation were less than 5% and 12%, respectively. These results were better than those for corn penetration which was examined at the same time.