Plastic fats melting

Kraemer, E.A., and A.E. Bailey, Dilatometric Investigations of Fats VI. Dilatometric Behavior of Some Plastic Fats Between °C and Their Melting Points, Ibid 21 254—256 (1944). 

Hydrogenation is direct addition of hydrogen to the double bonds of unsaturated fatty acids of the oil. Consequently the fatty acids become saturated and thus, less prone to oxidation, and attain a high melting point. Hydrogenation is used to convert liquid oils to semi-solid plastic fats that are suitable for margarine, shortening and specialty products... 

Solidified milk fat displays non-Newtonian behavior. It acts as a plastic material with a yield value (Sone, 1961 deMan and Beers, 1987). Throughout its wide melting range, milk fat, like butter, exhibits viscoelasticity, possessing both solid and liquid-like characteristics (Sone, 1961 Shama and Sherman, 1968 Jensen and Clark, 1988 Kleyn, 1992 Shukla and Rizvi, 1995). Several models to describe the complex rheological behavior of milk fat have been proposed. Figure 7.12 shows the corresponding stress-strain curves for the models discussed. 

Coconut Oil (Unhydrogenated) occurs as a viscous, white to light yellow-tan liquid. It is obtained from the kernel of the fruit of the coconut palm Cocos nucifera (Fam. Palmae). The crude oil obtained by mechanically pressing dried coconut meat (copra) is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and other non-oil materials. Compared with many natural fats, Coconut Oil (Unhydrogenated) has an abrupt melting range, changing from a rather firm, plastic solid at about 21° or below to a liquid at about 21°. 

---