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Analysis of edible fats and oils
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.
German:  AB_141_e_V2.pdf (782 KB)
Industry
Biofuels
Food and Beverages > Vegetable oils
Methods
Karl Fischer Titration > Automated coulometric KFT
Karl Fischer Titration > Automated volumetric KFT
Karl Fischer Titration > Direct coulometric KFT
Karl Fischer Titration > Direct volumetric KFT
Titration > Potentiometric titration > Non-aqueous acid-base titration
Titration > Potentiometric titration > Other potentiometric titrations
Stability measurements > Oils, fats, food
Polarography / Voltammetry / CVS > Trace Analysis
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