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The differential cooling‐curve technique consists of a measurement of the difference in the cooling rate of a crystallizing and noncrystallizing fat or oil under specific conditions. The temperature differential between the two samples is measured by thermocouples and is plotted as fractions of a millivolt by a recording potentiometer. The significance of the various peaks encountered in the curves is discussed, and a rapid means of determining trisaturated triglyceride content in modified lard and related fats is presented. The technique is a highly sensitive measurement of the thermal properties of a crystallizing fat, and as such offers an absolute measurement of various degrees of modification of lard. Curves of other fats representing different types of glyceride mixtures are presented.
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Jacobson et al. (1961) studied this question.
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