AbstractSamples of lard and shortening have been examined by five rheological techniques: cone penetrometer, Ferranti‐Shirley cone and plate viscometer, concentric cylinder creep, creep by spherical indentor and oscillatory testing using the Weissenberg rheogoniometer. The derived data are discussed critically with reference to the measurement of parameters for use in quality control and the development of theories of fat structure based on molecular structure and chemical interaction.Penetrometer and continuous shear viscometer measurements are not recommended. Instead, creep testing (and the calculation of viscoelastic parameters) is suggested for quality control purpose