เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cc 14-59
Congeal Point
2017
3
665.0288 AOCS 7th ed. 2017-2019 rev. Ref.
The congeal point is a measure of the solidification temperature of fat under the conditions prescribed by the test method. The congeal point differs from the titer point in that the congeal point is based on triglyceride composition, while the titer point is based on fatty acid composition. Applicable to fats and oils and fat mixtures that congeal or solidify within the temperature range of 25–45 °C.