To eat with healthy and safe foods is the most natural right of the consumer all over the world and in our country. Food-borne diseases and diseases are caused mainly by unreliable environments and by unhygienic foods. In such foodstuffs, many harmful microorganisms, some pesticide residues and physical substances such as stone, soil, glass should not be found. The majority of consumer complaints are due to these foreign substances encountered in foods.

In this respect, physical tests on food products are very important. These physical tests include, in particular, the melting point or shear point analysis of animal and vegetable fats and oils.

Physical analyzes performed in authorized laboratories also include analyzes to determine the melting point of margarines. While performing these analyzes carried out in laboratories accredited by domestic and foreign accreditation organizations, the standards published by domestic and foreign organizations are followed in order to ensure that the results are reliable and impartial.

For example, the following standards are used to determine the melting point of margarines:

• TS 2812 Vegetable margarine

This standard covers vegetable margarines. It is intended to determine the melting point of vegetable fats. It does not contain animal margarines.

• TS EN ISO 6321 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

This standard specifies two methods for determining the melting point of animal and vegetable fats and oils in open capillary tubes, commonly known as shear points. The first method applies only to animal and vegetable fats that are solid at ambient temperature and do not show a pronounced structural form. The second method is applied to all animal and vegetable fats that are solid at ambient temperature and to fats with unknown multiple structural forms.