Abstract:
The thermal stability of edible fats is an important factor that affects their quality.
Differential Thermal Analysis (DTA) is a major technique carries for qualitative as well as
quantitative analysis of eaible fats. The application or the DTA method for analysis the
melting behavior of edible fats has provea very useful. Commercially available fats were
subjected to DTA investigation in the study ie. Meadowlea, Astra margarine, Anchor
butter, Happy cow cheese and Chedder cheese under different heating rates 5, 10,
15°C/min and with different sample weights 5, 10, 20 mg in the atmospheric air. In all
these cases, AI2O3 was used as the reference sample. DTA curves show the frequent
occurrence of mixed crystals in fats. At about 30 °C, all the samples were started to melt
and acquired the thermal-dependent phase changes.
