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Characteristic of melting property of margarine for confection by differential scanning calorimetry combined with HPLC
  
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KeyWord:margarine for confection  melting property  differential scanning calorimetry  TAG composition analysis  
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Abstract:
      The melting properties of margarine for confection were analyzed by differential scanning calorimetry(DSC)combimed with HPLC,and the method was compared with the traditional method of determining SFC by NMR.The result showed that for the margarine for confection with complex TAG composition,the method of DSC combined with HPLC was better than the traditional method,and it was more accurate to show melting properties,and got ideal DSC melting curves types of margarine for confection.
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