Denison et al. (1) recently reported a method for measuring the per cent solids in fats using the Differential Scanning Calorimeter (DSC). The present work evaluates that method using the Perkin Elmer DSC‐1, compares it with nuclear magnetic resonance (NMR) and dilatation methods, and extends it to hard butters. Although the method gave excellent interlaboratory agreement with soft fats, extension to hard fats led to greater experimental variance than SFI. The DSC method provides greater speed (one hour elapsed time) and additional information (thermal “fingerprint” of the fat). Thus, the DSC determination of fat solids overall compares favorably with the NMR method, as well as the SFI dilatation method. The DSC method is readily adaptable to quality control use.
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Bentz et al. (1969) studied this question.
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