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Analysis of edible fats and oils |
AB-141 Analysis of edible fats and oils
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In the Bulletin the following analytical methods are described and, as far as possible, documented with examples of curves and instrument reports:- Water content by the Karl Fischer method
- Oxidation stability by the Rancimat method (AOCS Cd 12b-92)
- Iodine number
- Peroxide number
- Saponification number
- Acid number, acid value and free fatty acids (FFA)
- Hydroxyl number
- Nickel traces, polarographic
In these methods particular care has been taken not to use chlorinated solvents.
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AB-141 Analysis of edible fats and oils
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AB-141 Analysis of edible fats and oils
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AB-141 Analysis of edible fats and oils
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AB-141 Analysis of edible fats and oils
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AB-141 Analysis of edible fats and oils
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