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Importance of the Dropping Point of Edible Oils and Fats
Edible fats and oils are widely consumed in food products and used in food processing. Selecting suitable raw materials is paramount for the production of high quality end products. Unsuitable raw materials or mixtures may significantly impact the quality of the end product as well as consumer satisfaction.
Furthermore, safety requirements in the processed food and beverage industry are of increasing concern worldwide.Dropping point testing is a reliable quality control parameter for raw materials such as edible oils and fats.
Measurement According to AOCS Standard
The dropping point method according to AOCS Cc 18-80 was found to be widely applicable to most fats and edible oils. Compared to chemical methods, the dropping point measurement is an efficient and robust method suitable for quality control.
With this application note, you will learn to determine the dropping point of edible oils and fats according to AOCS Cc 18-80 standard using the METTLER TOLEDO Dropping Point Excellence.
