Melting of Margarine
The fats and oils in margarine include triglycerides consisting of various types of fatty acids. With the margarine analyzed, melting peaks of various triglycerides are visible across a wide range of temperatures (from -33 to +22.4˚C). In this example, the partial area analysis program was used to calculate the heat of fusion from peak-start to specified temperatures.
|Software used||Partial Area Analysis Program|
|Sample weight||19.57 mg|
|Gas flow rate||30 mL/min|
The DSC-60 Plus is an indispensable thermal analyzer for materials characterization in R&D and quality control applications in such areas as polymers, pharmaceuticals, electronic parts , foods , etc.