Solid fat index (SFI) is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) across a temperature gradient. The SFI of a fat is measured using a dilatometer that measures the expansion of a fat as it is heated; density measurements are taken at a series of standardized temperature check points.[1][2] The resulting SFI/temperature curve is related to melting qualities and flavor. For example, butter has a sharp SFI curve, indicating that it melts quickly and that it releases flavor quickly.[3][4]

References

  1. ↑ Bowers, R. H. (1 March 1978). "Rapid calculation of solid fat index values from dilatometer readings". Journal of the American Oil Chemists' Society. 55 (3): 350–351. doi:10.1007/BF02669928. ISSN 1558-9331. S2CID 96393933.
  2. ↑ List, Gary (16 May 2001). "Solid fat index (SFI) vs. Solid fat content (SFC): a comparison of dilatometry and pulsed NMR for solids in hydrogenated soybean oil". Usda Ars. Retrieved 8 June 2020.
  3. ↑ Physical and Chemical Characteristics Archived 2006-03-12 at the Wayback Machine. Wisdairy.com. Retrieved on 2011-11-03.
  4. ↑ Butter : Glossary: S – Z. Webexhibits.org. Retrieved on 2011-11-03.
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