Characterization of Fats in Cookies Using Power Compensation DSC
1 August 2012

This application note discusses the use of Power Compensation DSC for analyzing the fats associated with three different fillings of cookies - regular Oreo™, reduced fat Oreo™ and Oreo™-like cookie with no hydrogenation fats. Power Compensation DSC allows high resolution for the separation of the glass transition temperature (Tg) and different melting points. Full characterization of food fats is important for quality assurance, product uniformity and process control purposes.

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