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SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS
AOCS Official Method Cc 2-38
Wiley Melting Point
The Wi l ey melting point is the temperat u re at wh i ch, under the conditions of this test, the sample disk
assumes a spherical shape and is, thus, an index of the temperat u re at wh i ch the sample is melted.
This method is applicable to all types of normal fats, but the method is not suitable for frying fats.
The dropping point method, AOCS Official Method Cc 18-80, may be used as an alternate method
for all types of normal fats, but results may differ slightly from those obtained using the Wiley melt-ing
point method. It is the intention of the AOCS Uniform Methods Committee to declare the Wiley
melting point method obsolete (i.e., “surplus”) in 1994.
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