Comparison of SFI,DSC and NMR methods for determining solid-liquid ratios in fats

Dilatometry (SFI) has gained wide acceptance for the characterization of solid-liquid contents of fats over approximately the past 15 years. In more recent times, wide-line nuclear magnetic resonance (NMR) has been used for this purpose. Still more recently the differential scanning calorimetry (DSC) technique has been used to determine solid-liquid contents. These three techniques were used to determine the properties of seven fats and oils which represent a cross section of commercially available materials. These products were blended into 14 different compositions and the solid-liquid contents were determined by the three methods. A comparison is made on the results obtained on the various samples by SFI, NMR and DSC techniques. The results of each procedure are compared according to fat composition. One of 10 papers to be published from the Symposium “Wide-Line Nuclear Magnetic Resonance” presented at the AOCS Meeting, Minneapolis, October 1969.