Consistency of fats: A review

The consistency of fats can be measured with the cone penetrometer (AOCS Method Cc 16‐60). Several suggestions have been made to convert readings of penetration depth into parameters such as yield value, hardness or hardness index. This may extend the usefulness of the method. Motor‐driven penetrating devices yield results in terms of force/area or stress. More basic information about the rheological properties of fats can be obtained with creep measurements. This includes the viscous flow component as well as instantaneous and retarded elastic components. Such methods are more suitable for research purposes than for quality control. Characteristics and application of various methods will be reviewed.