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Importance of the Slip Melting Point of ghee samples
Ghee or clarified butter is a rich source of dietary fats and fat soluble vitamins and is commonly used in various food preparations in Asian countries. Pure forms of ghee also have medicinal properties, making it compatible to be used in Ayurvedic medicine. However, there are also lower-priced substitutes of ghee, i.e. Vanaspati ghee, which is prepared by hydrogenation of vegetable oils.
The Slip Melting Point is often used to characterize fats, oils, and waxes. For ghee samples, the Slip Melting Point is an important parameter for monitoring the purity and quality of ghee samples and for the differentiation between clarified butter and hydrogenated vegetable oils.
Slip Melting Point measurement principle
The Slip Melting Point (SMP) is also known as Open Tube- or Open Capillary Melting Point. The SMP is determined by inserting the SMP inner capillary with the solidified fat in an SMP outer capillary filled with water: the latter acting as a temperature-controlled water bath. The SMP is the temperature at which the fat rises in the tube under hydrostatic pressure. With the Melting Point Systems MP55 or the MP80, SMP results are determined by camera image analysis, which allows for fully automatized, unattended measurements. Duplicate SMP measurements provide added results reliability and increase throughput.
With this application note, you will learn how to determine the Slip Melting Point of ghee samples according to ISO 6321 and AOCS Cc 3-25 using METTLER TOLEDO’s Melting Point Systems MP55 and MP80.
