Characterization of Fats in Cookies Using Power Compensation DSC

This application note discusses the use of Power Compensation DSC for analyzing the fats associated with three different fillings of cookies - regular Oreo™, reduced fat Oreo™ and Oreo™-like cookie with no hydrogenation fats. Power Compensation DSC allows high resolution for the separation of the glass transition temperature (T_g) and different melting points. Full characterization of food fats is important for quality assurance, product uniformity and process control purposes.