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Characterization of Fats in Cookies Using Power Compensation DSC
31 Jul 2012This application note discusses the use of Power Compensation DSC for analyzing the fats associated with three different fillings of cookies - regular Oreo™, reduced fat Oreo™ and Oreo™-like cookie with no hydrogenation fats. Power Compensation DSC allows high resolution for the separation of the glass transition temperature (Tg) and different melting points. Full characterization of food fats is important for quality assurance, product uniformity and process control purposes.
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Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Thermal Analysis EquipmentThermal analysis equipment is used for measuring heat flow, weight loss, dimension changes or thermomechanical properties and is important for analyzing a material’s performance and stability. Thermal analysis equipment includes differential scanning calorimeters (DSC), thermogravimetric analyzers (TGA), thermomechanical analyzers (TMA), dilatometers, thermometers, vapor sorption analyzers, boiling and melting point apparatus. Thermal analyzers can reveal properties such as melting, crystallization and glass transitions or other processes such as oxidation, decomposition, volatilization, as well as coefficients of thermal expansion and modulus. Find the best thermal analysis equipment in our peer-reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.FatsDifferential Scanning Calorimetry