Dropping Point of Fats and Oils According to the AOCS Official Method

Edible fats and oils are widely consumed in food products and used in food processing. The selection of suitable raw materials is paramount for the production of a high quality end-product. Unsuitable raw materials or mixtures may significantly impact on the quality of the end-product as well as on consumer satisfaction. Therefore, an exact knowledge of the thermal behavior of fats and oils under various temperatures is required.