Analysis of Edible Oils and Fats
27 Feb 2014

This Application Bulletin describes the following analytical methods for edible oils and fats:
• 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

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