Pour point

The pour point (or pour point ) is the lowest temperature at which a liquid or pasty material stops flowing upon cooling. This measurement is essential for assessing the low-temperature stability , viscosity , and workability of fluid products such as oils, greases, bitumens, solvents, or molten polymers.

Determining the pour point helps prevent problems related to crystallization , solidification or viscosity increase during storage, transportation or use in cold conditions.

Principle and method of analysis

Pour point analysis is carried out according to international standards ASTM D97 or ISO 3016 , which govern the procedure for controlled cooling of a sample.

The principle is to gradually lower the temperature of the liquid in a standardized tube, then observe the moment when the fluid stops flowing when the container is tilted. This temperature is recorded as the pour point .

Modern instrumental methods, such as differential scanning calorimetry (DSC) , allow for the precise determination of thermal transitions associated with freezing or partial crystallization of the product.

This analysis applies to many matrices:

• vegetable oils, fats and greasy substances,
• lubricants, bitumens, solvents,
• cosmetic and nutraceutical formulations,
• thermoplastic polymers and resins.

For additional thermal studies, also discover:

• differential scanning calorimetry (DSC) to characterize thermal transitions,
• analysis (TGA) to measure thermal degradation,
• and the measurement of the melting point to determine the reverse hot transition.

Industrial applications

Pour point measurement is used in many industries to ensure product performance, safety and quality

• Food industry and nutrition : determination of the cold behavior of edible oils, margarines and animal fats to ensure homogeneity and stability.
• Cosmetics : characterization of the consistency and stability of balms, creams or natural waxes at low temperature.
• Nutraceuticals and plants : control of oily extracts and plant macerates sensitive to cold.
• Materials and polymers : analysis of the behavior of molten resins and thermoplastic polymers during cooling.
• Industrial chemistry : control of the fluidity of lubricants, solvents and bitumens in production and transport processes.

This data is crucial for optimizing formulation , predicting storage conditions, and ensuring the conformity of finished products .

Analytical interest and complementarity

The pour point is part of a set of thermal and rheological analyses allowing a complete understanding of the behavior of products at temperature:

• Cloud point to determine the start of precipitation of components,
• Melt Flow Index (MFI) to measure melt viscosity,
• Enthalpy of fusion to quantify the energy required for the thermal transition,
• Accelerated aging tests to anticipate variations in fluidity over time.

These complementary analyses provide a complete characterization of the thermal, rheological and mechanical behavior of liquid or semi-solid products.

YesWeLab Services

YesWeLab collaborates with a network of ISO 17025 and/or COFRAC , experts in thermal and physicochemical analyses .
Our scientific teams assist you in defining the protocol adapted to your needs: formulation study, stability testing, or compliance validation according to ASTM and ISO standards.

Thanks to the YesWeLab digital platform , centralize your requests, track your samples and retrieve your analysis reports directly online.
Since 2020, YesWeLab has been supporting the cosmetics, food and materials industries in their thermal characterization and product stability .

For any specific requests or quotes, contact our scientific team today.