, Volume 95, Issue 3, pp 823-830
Date: 19 Mar 2009

Crystallisation and melting behaviour of fish oil measured by DSC

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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.