Based on scientific data related to nutmeg components, the melting point range frequently associated with nutmeg is 45-51°C.
It's important to clarify that this melting point refers specifically to the nutmeg butter, which is the fixed oil or fatty component extracted from nutmeg, rather than the entire ground spice powder itself. Ground nutmeg, being a complex mixture of various organic materials including fiber, starch, and essential oils in addition to fats, does not have a single, defined melting point like a pure substance or its isolated fat component. When heated to high temperatures, ground nutmeg powder would typically decompose or burn rather than melt in this range.
The reference provided supports this, stating:
- mp 45-51°
- Odor and taste of nutmeg
- d 0.990-0.995
This information is characteristic of nutmeg butter (Myristica oil), which is solid at room temperature but melts within the 45-51°C range, possesses the distinct aroma and flavor of nutmeg, and has a density around 0.990-0.995.
Understanding Nutmeg Components
Ground nutmeg is derived from the seed of the Myristica fragrans tree. Its composition includes:
- Essential Oil: Contains aromatic compounds like myristicin, sabinene, and limonene, responsible for much of its fragrance. This oil is volatile.
- Fixed Oil (Nutmeg Butter): A non-volatile fat rich in myristic acid triglycerides. This is the component that has a defined melting point.
- Starch, Fiber, Minerals, etc.: Other plant materials.
The melting point mentioned in the reference specifically applies to the fatty component, nutmeg butter.
Key Characteristics of Nutmeg Butter
Here's a summary of the properties mentioned in the reference, typically referring to nutmeg butter:
| Property | Value | Description |
|---|---|---|
| Melting Point | 45-51°C | Temperature range where it transitions from solid to liquid. |
| Odor and Taste | Of nutmeg | Possesses the characteristic aroma and flavor. |
| Density (d) | 0.990-0.995 | Density relative to water. |
Practical Insights
- Cooking: When ground nutmeg is used in cooking, especially in baked goods or sauces, the heat melts the nutmeg butter component, helping to disperse the flavor and contribute to richness. However, the powder itself remains solid and integrates into the food matrix.
- Extraction: Nutmeg butter can be extracted commercially for use in cosmetics, pharmaceuticals, and food products, where its specific melting properties and consistency are valuable.
While ground nutmeg as a whole doesn't melt at 45-51°C, this temperature range is the melting point of its significant fatty component, nutmeg butter, which contributes significantly to the spice's characteristics.
