A modified dilatometer for fast evaluation of “solids content” in fats

Summary A change was made in the dilatometer design, allowing a substantial reduction in the time required to complete a “Solids Content” determination in edible fats. The modified dilatometer has a hollow stopper that extends nearly to the bottom of the dilatometer bulb, thereby giving the fat sample the shape of a hollow cylinder. The surface area effecting heat transfer is increased, and the thickness of the fat sample is reduced, resulting in a considerable reduction in the time required to obtain temperature equilibrium throughout the fat sample.