Dropping point determination

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 November 2011



(2011), "Dropping point determination", Nutrition & Food Science, Vol. 41 No. 6. https://doi.org/10.1108/nfs.2011.01741faa.031



Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited

Dropping point determination

Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 6

The dropping point test yields important information for raw material selection and for monitoring product quality. The AOCS Official Method defines the dropping point of a fat or oil as the temperature at which the sample will become fluid to flow under the conditions of the test. It also describes the conditions for measuring the dropping point of fats and oils using the METTLER TOLEDO FP90 control unit and the FP83HT dropping point cell.

The AOCS Official Method clearly lists the expected precision at a confidence level of 95 percent for the dropping point values above and below 33°C measured with the FP83HT furnace in the table below. The standard reference material used in this method is lauric acid. Go to: www.mt.com/fp

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