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 metrohm.com

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.