Solid fat index

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.{{cite journal |last1=Bowers |first1=R. H. |title=Rapid calculation of solid fat index values from dilatometer readings |journal=Journal of the American Oil Chemists' Society |date=1 March 1978 |volume=55 |issue=3 |pages=350–351 |doi=10.1007/BF02669928 |s2cid=96393933 |language=en |issn=1558-9331}}{{cite journal |last1=List |first1=Gary |title=Solid fat index (SFI) vs. Solid fat content (SFC): a comparison of dilatometry and pulsed NMR for solids in hydrogenated soybean oil |journal=Usda Ars |date=16 May 2001 |url=https://www.ars.usda.gov/research/publications/publication/?seqNo115=119877 |accessdate=8 June 2020}} 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.[http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/Characteristics.aspx Physical and Chemical Characteristics] {{webarchive|url=https://web.archive.org/web/20060312132907/http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/Characteristics.aspx |date=2006-03-12 }}. Wisdairy.com. Retrieved on 2011-11-03.[http://webexhibits.org/butter/glossary-sz.html Butter : Glossary: S – Z]. Webexhibits.org. Retrieved on 2011-11-03.