Food analysis: applications for comprehensive QC of edible fats and oils

Metrohm is pleased to publish an Application Bulletin (AB-141) presenting applications for the determination of key parameters in QC of edible oils and fats. AB-141 can be downloaded free from the company webpage
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.