Table 7. Melting behavior of extracted oils from three edible insects compared to commonly consumed animal and plant oils
| Samples | Tm-max (°C) | ΔHm-max (J/g) | Peak 1 | Peak 2 |
| Tm1 (°C) | ΔHm1 (J/g) | Tm2 (°C) | ΔHm2(J/g) |
| SP | –20.08 | 22.09 | –20.08 | 22.09 | –7.25 | 8.71 |
| PW | 16.42 | 37.40 | –11.08 | 7.89 | 16.42 | 37.40 |
| BC | 16.25 | 36.05 | –14.75 | 12.67 | 16.25 | 36.05 |
| CK | 0.17 | 63.94 | 0.17 | 63.94 | - | - |
| BF | 9.92 | 51.33 | 9.92 | 51.33 | 44.92 | 27.84 |
| PF | 0.01 | 40.66 | 0.01 | 40.66 | 28.83 | 21.04 |
| SB | –10.08 | 4.79 | –10.08 | 4.79 | –3.08 | 0.92 |
| BB | 14.25 | 52.79 | 14.25 | 52.79 | 34.92 | 3.23 |
| C | 24.75 | 114.47 | 24.75 | 114.47 | - | - |
| P | –20.58 | 53.87 | –40.25 | –25.59 | –20.58 | 53.87 |
SP, silkworm pupa; PW, sago palm weevil larva; BC, bamboo caterpillar; CK, chicken skin; BF, beef back fat; PF, pork back fat; SB, salmon belly; BB, sea bass belly; C, coconut; P, peanut.