Food quality control is one of the most important issues for human health care and well-being. There has been reported many unlawful practices with regard to food products, specifically adulteration of some highly priced vegetable oils and fats. Adulteration is an action of mixing low quality and sometimes harmful ingredients with food products intended to be sold. In this field, DSC is used to analyze the thermal behaviour of lipids mainly by two processes, the cooling process, which reports information about the crystallisation and the heating process, which gives information on the melting behaviour of the building blocks of lipids. The adulteration in fats or oils changes the DSC cooling and heating curves. For example, new peaks appear and existing peaks undergo changes. Hence, analysis of DSC data can be used in estimation of adulteration process on nutrients.