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As the determination of the exact content of individual glycerides in fats and oils is difficult and time-consuming, several fat sum parameters or fat indices are used for the characterization and quality control of fats and oils. Fats and oils are not only essential for cooking, they are also an important ingredient in pharmaceuticals and personal care products, such as ointments and creams. Consequently, several norms and standards describe the determination of the most important quality control parameters. This Application Bulletin describes eight important analytical methods for the following fat parameters in edible oils and fats: Determination of water content in accordance with the Karl Fischer method Oxidation stability in accordance with the Rancimat method Iodine value Peroxide value Saponification value Acid value, free fatty acids (FFA) Hydroxyl number Traces of nickel using polarography Special care is taken to avoid chlorinated solvents in these methods. Also, as many of the mentioned methods as possible are automated.

This Application Note presents a modified time-saving method to determine iodine value (IV) in edible oils based on several standards (EN ISO 3961, ASTM D5554, etc.).

This Application Note details a method to determine the peroxide value of edible fats and oils based on EN ISO 27107, EN ISO 3960, AOAC 965.33, Ph.Eur. 2.5.5, and USP<401>.

The saponification value evaluates edible oil quality by indicating the average molecular weight of fatty acids. Its titrimetric determination in canola and olive oil is described here.

This Application Note describes the titration of acid value and free fatty acids in different edible oils, based on the standards EN ISO 660, USP<401>, and Ph.Eur. 2.5.1.

The hydroxyl number (HN) is an important sum parameter for quantifying the presence of hydroxyl groups in chemicals. As a key quality parameter, it is determined in various substances. For pharmaceutical samples, USP chapter <401> and Ph. Eur. Chapter 2.5.3 describe the determination. However these methods either use toxic pyridine and require refluxing or have long reaction times. In this Application Note, an alternative method according to ASTM E1899 is presented. This method is pyridine-free and does not require refluxing or long reaction times. The determination is performed at room temperature with only a small sample size. The analysis including all preparation steps is performed with a fully automatic OMNIS system. This allows parallel analysis of multiple samples, increasing productivity in the laboratory by 50%.