รายละเอียดเอกสาร

The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and a ­number of other minor components (pigments, sterols, tocopherols, etc.). They do not exhibit either a definite or a sharp melting point. Therefore, the term “melting point” does not imply the same ­characteristics that it does with pure substances of a definite crystalline nature. Fats pass through a stage of gradual ­softening before they become totally liquid. The melting point then must be defined by the specific ­conditions of the method by which it is determined and, in this case, it is the temperature at which the test sample becomes completely clear and liquid. Applicable to all normal animal and vegetable fats.