View More View Less
  • 1 Biophysical Institute University Pécs Faculty of Medicine Pécs Hungary 7624 Szigeti str. 12.
  • | 2 University of Szeged Department of Pharmaceutical Technology, Faculty of Pharmacy Szeged Hungary 6720 Eötvös str. 6.
  • | 3 Pécsi Milker Food Science Co. Ltd. Pécs Hungary 7622 Nyírfa str. 2/a
  • | 4 Hungarian Dairy Research Institute Pécs Hungary 7623 Tüzér str. 15
Restricted access


Nutritional-physiological research of near past decades had established the real nutritional value of fats and oils. In the former theory the nutritional value of fats and oils is influenced mainly by the rate of saturated/unsaturated fats. It was ruled out, and positive, inert or risk physiological effect of every single fatty acid had been established. The health-care effect of omega-3 fatty acid mainly by the favourable (<3:1) rate of omega-6/omega-3 was established, as inert was concerned the saturated C16 fatty acid and the maximal amount of trans-fatty acids carrying health risk in fats was legally regulated in some countries. These nutritional-physiological requirements were mainly fulfilled by margarine producers and the elementary fats were selected in such a way that they should meet these requirements. Our method helps to the producers to quickly determine the amount of the liquid and solid fat at certain temperature and/or to adjust the technological temperature parameters. The main steps of our method are: a./ determination of cooling rate (K min–1) of the crystallizer device; b./ determination of the rate of liquid/solid fat at 10°C temperature. This value is used for the determination of the rate of fats and oils as a function of technology and required consistency firmness (spread ability); c./ determination of the temperature from the cooling curve where the crystallization of most part of the fat has finished. This value is used for the determination of outlet temperature parameter of product coming out from the crystallizer device for margarines or mixed-fat spreads with water-in-oil system.

Manuscript Submission: HERE

  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

For subscription options, please visit the website of Springer.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
per Year
per Year
Founder Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
May 2021 0 0 0
Jun 2021 1 0 0
Jul 2021 1 0 0
Aug 2021 3 0 0
Sep 2021 2 0 0
Oct 2021 2 2 4
Nov 2021 0 0 0