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.

DSC curve for margarine

Analytical Conditions
Software used Partial Area Analysis Program
Sample name  Margarine
Sample weight 19.57 mg
Atmospheric gas Nitrogen
[Temperature program]
Gas flow rate 30 mL/min
Heating rate 3˚C/min

Thermal Analysis The DSC-60

DSC-60 Plus

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.

For Research Use Only. Not for use in diagnostic procedures.

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