The melting profiles of six samples hydrogenated using supercritical propane on different operating conditions have been characterised. To determine characteristics of melting behaviour, sunflower oil was hydrogenated under supercritical conditions on 2% Pd/C to iodine values (IV) ranging from 85 to 115, temperatures ranging from 456 K to 484 K, pressures ranging from 20 MPa to 28 MPa and hydrogen mol content (%H_2) ranging from 4% to 8%. In addition, several amounts of palladium catalyst with different particle sizes (dp) were also tested. The melting behaviour of hydrogenated products was characterized by differential scanning calorimetry (DSC) that determines the solid fat content (SFC). These results of SFC relate the consistency of the fat and oil products in terms of their softness, plasticity, organoleptic, and other physical properties important for their use as an ingredient in prepared foods. In this study, for a given temperature the melt point diminishes with pressure. The melting point of one hydrogenated product which was blended with sunflower oil resulted in an improved solid fat content profile.
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