Factors such as changes in crystal formation as the fat is melted and the amount of solid fat at room temperature determine characteristics such as hardness or fluidity. By using DSC to understand the relationship between fat dissolution and solid fat content, characteristics such as creaminess and spreadability can be investigated. Furthermore, this method is also very useful for product development and quality assessments by measuring the crystalline structure and different melting behaviors. Therefore, further work and investigations should be conducted on the thermal analysis of other types of fats present in food products such as lard, stick margarine, spreadable cheese, mayonnaise and others to enable improvements to be made in food products for food production efforts. high quality products in