Journal of Thermal Analysis and Calorimetry

, Volume 95, Issue 3, pp 823–830

Crystallisation and melting behaviour of fish oil measured by DSC

Miscellaneous

DOI: 10.1007/s10973-008-9418-z

Cite this article as:
Schubring, R. J Therm Anal Calorim (2009) 95: 823. doi:10.1007/s10973-008-9418-z

Abstract

Fish oil which is characterised by important amounts of poly-unsaturated ω-3 fatty acids attach increasing importance within functional foods. Recently attention is directed on physical methods that allow fast and relatively easy the identification and discrimination of oils. DSC measurements yield in information on thermal effects, characterised by changes in enthalpy and their temperature range such as melting and crystallisation. The aim of the investigation presented here was to take DSC curves in the temperature range +20 to −40°C on several fish oils and fish oil capsules to visualise the crystallisation and melting behaviour and to compare transition temperatures and enthalpies.

Keywords

crystallisationdifferential scanning calorimetry (DSC)fish oilmelting

Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2009

Authors and Affiliations

  1. 1.Department of Safety and Quality of Milk and Fish ProductsMax Rubner-Institut (MRI), Federal Research Institute of Nutrition and FoodHamburgGermany