AB-141 describes the following analytical methods for edible fats and oils:
- Water content according to Karl Fischer
- Oxidation stability – Rancimat method
- Iodine value
- Peroxide value
- Saponification value
- Acid value, free fatty acids (FFA)
- Hydroxyl value
- Nickel traces, using polarography
Special care was taken to avoid chlorinated solvents in these methods. Also as many methods as possible were automated.