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Head of the Oils and Fats Department at the Food Industries and Nutrition Research Institute, National Research Centre.
Have you ever wondered why butter melts smoothly while ghee stays firm? Or why some chocolate gives a unique sensation of flow in the mouth? The secret lies in the melting point (sliding)... that precise temperature that determines the texture, flavor, and stability of every food product based on fats and oils.
In this article, we open the door to a precise world of natural properties and food applications, where physics meets chemistry, and scientific understanding becomes practical tools that make the difference between a good product and an exceptional one.
Find out how a small drop of heat can have the biggest impact on food quality.
The chemical & physical properties of oils and fats (Chemical & Physical Properties of Oils and Fats) play a pivotal role in determining the quality and behavior of food products during processing, storage and consumption. These properties are closely related to the fatty acid composition (Fatty Acid Composition) and the type of chemical bonds between molecules. For example, the degree of saturation (Saturation Degree) and the length of the carbon chain affect the texture, stability, and thermal behavior of the product.
Physical properties such as melting point (often measured by the slip melting point method), viscosity (viscosity), and density (Density) are among the most important factors that determine the technological performance of fats in the food industry. Understanding these properties is not limited to laboratories only, but extends to production lines where they directly affect fat viability, stability during transport, and the nature of melting in the mouth.
Chemical properties refer to the composition of fatty acids and the ratio of saturated to unsaturated acids, while physical properties express the physical behavior of fats such as their degree of hardness or fluidity, color, and melting point.
Each of these characteristics is an important indicator in the industry, helping to determine the suitability of fat for a specific use such as frying, baking, chocolate making, ice cream, cheese making, or desserts.
Because it affects: - Texture (Texture): the hardness or tenderness of the product. - Thermal Stability: the resistance of the product to high temperatures. - Mouthfeel: especially in chocolate and margarine products. - Shelf Life: what is called shelf life, and resistance to rancidity and damage.
It is the temperature at which solid fat is completely transformed into a liquid state. Because natural oils and fats consist of a mixture of triglycerides (triglycerides), they do not melt at one degree, but rather within a thermal range (Melting Range).
It is the temperature at which solid fat begins to lose its solid structure and begins to move inside the capillary tube during gradual heating. This point marks the beginning of partial melting, not complete melting.
The slip point is a practical measure of how soft a fat is at different temperatures. It is used to evaluate margarine, shortbread, and confectionery fat.
1. Sample Preparation (Sample Preparation):
• The fat sample is melted in a water bath at a temperature not exceeding 10°C above its melting point.
• Capillary tubes (Capillary Tubes) are filled to a height of about 10 mm with molten fat.
2. Freezing (Cooling and Solidification):
• The tubes are held in an upright position.
• The sample is cooled at 0 ±1°C for at least 16 hours to ensure homogeneous and complete crystallization.
3. Measurement:
• The tubes are immersed in a transparent temperature-controlled water bath.
• The heating rate is gradually increased by 1°C per minute.
• The temperature is recorded when the fat column moves up inside the tube — which is known as the slip point.
• The ratio of saturated to unsaturated acids (Saturated/Unsaturated Ratio).
• The length of the carbon chain (Carbon Chain Length).
• The presence of double bonds (Double Bonds).
• Processing methods: such as fractionation, hydrogenation, and mutual esterification.
• Storage and Climate Conditions (Storage & Climate Conditions).
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• In margarine and shortenings: choose fat with an appropriate sliding point to ensure the ability of fat or individual and the stability of the shape.
• In chocolate: the sliding point controls the melting function in the mouth.
• In oils intended for frying: helps determine the stability of the oil at high temperatures.
• In fractionation processes: used to adjust the separation of components between the liquid part (Olein) and the solid (Stearin).
Melting point is a fundamental physical property that determines the behavior of fats during processing, storage and consumption. Understanding these points helps specialists, engineers and food students choose the optimal ingredients and improve the technological performance of products.
In the next articles, God willing, the rest of the physical and chemical properties of oils and fats will be discussed, such as: viscosity (Viscosity), density (Density), refractive index (Refractive Index), and iodine value (Iodine Value)
Thus, we have shed light on one of the most hidden... and most influential properties in the world of oils and fats. The melting point (slip) is not just a number in an analytical report. It is a thermal fingerprint that determines the identity, quality and stability of a food product. With every temperature we understand, we get closer to the science of smart food manufacturing, which combines scientific precision and applied creativity.
Follow us in the next articles as we continue this fun journey into the world of oils and fats, to reveal new secrets behind each physical and chemical feature... the journey of science when it is combined with the passion for better food... and unparalleled quality.
