Color measurement of edible vegetable fats

Vegetable edible fats in a solid state, such as coconut fat, palm fat and margarine, differ in composition and behavior when the temperature changes. While coconut and palm fat are naturally solid, margarine is made into a spreadable, solid form using emulsifiers and a specific mixture of vegetable oils and hardened fats. In addition to fats, it also contains water, vitamins and sometimes colorants such as beta-carotene.

In terms of color, these fats sometimes show significant differences: coconut fat is usually white and hardly changes its color, palm fat can be slightly yellowish. Margarine, on the other hand, often appears paler when cold and becomes more intensely yellow at room temperature – especially varieties with beta-carotene. The color is an indication of the composition, freshness and quality, but can also change due to storage conditions and temperature.