Development of methodological approaches for DSC control of palm oil content in a mixture with milk fat

It is shown that the DSC method allows one to control the palm oil content in the milk fat both qualitatively and quantitatively. This method of palm oil identification as an additives in milk fat and allowing to determination of the amount of this additive by the DSC melting curves for milk fat and its mixtures is applicable for the range of 2÷30 mass percentage of the PO in the fat. The ratio of the temperature extremum of the melting curves and the peak area of milk fat endothermic effect are proposed as an analytical signal. It was found that the minimum temperature in the range of 9.1÷11.0 °C shifts towards higher temperature with an increase of PO additive in milk fat up to 50%, while the maximum temperature falls in the range of 13.2÷17.0 °C. The DSC method is more sensitive to changes in the triglyceride composition of fat than chromatographic methods.