m.p.

m.p. is the standard abbreviation for melting point, the temperature at which a solid becomes liquid — a fundamental physical constant in food science. It characterises fats, waxes, chocolate, confectionery and crystalline ingredients: cocoa butter’s sharp melting point just below body temperature, for instance, explains chocolate’s snap at room temperature and clean melt in the mouth, while the melting range of a margarine or shortening dictates its spreadability and baking performance. Measured by capillary methods or differential scanning calorimetry (DSC), melting points guide formulation, verify fat purity and detect adulteration; polymorphism means the thermal history must be standardised, since the same fat can show several melting points.