Foods

Thermal analysis tests not only the packaging for clarity, printability, strength, etc., but also the food themselves, which include:

• Oils, fats and spreads

  • Melting behavior

  • Crystallization temperature

  • Polymorphic behavior

  • Oxidation and Oxidative Induction Time

  • Estimation of Solid Fat Index

  • Fingerprinting

  • Emulsion stability

  • Purity

• Flour and rice starch

  • Retrogradation

  • Gelatinization

  • Glass transition (Tg)

  • Moisture content

  • Inorganic residue

• Vegetable powders

  • Glass transition (Tg)

  • Moisture content

• Polysaccharides or gums

  • Crystallization

  • Specific heat Cp

  • Onset temperature of melt

• Protein

  • Denaturation

  • Aggregation

  • Stiffness

Aging Study of Olive Oil