The combination of the Mettler Toledo FP90 temperature control units and FP83HT measuring cells provide a rapid and simple solution for determining the dropping point of fats and oils used in food products and food processing.
Selecting suitable raw materials for edible fats and oils is essential for producing a high quality end-product. The dropping point test yields important information for raw material selection and for monitoring product quality, and the AOCS Official Method defines the dropping point of a fat or oil as the temperature at which the sample will become fluid to flow under the conditions of the test.
In addition, the AOCS Official Method describes the conditions for measuring the dropping point of fats and oils using the Mettler Toledo FP90 temperature control units and the FP83HT dropping point cells.
Both systems are fully automatic and the FP83HT measuring cell has the advantage of utilizing standardized sample cups and measurement methods. This gives the operator a wide application range and fast and accurate dropping point test values of various fats and oils according to standards, such as the AOCS Official Method.